Taco Cups
Taco Cups
| 6 flour torillas, 8 inch diameter |
| Vegetable oil |
| 1 lb ground beef |
| ¼ cut chopped onion |
| 1 package (1 ¼ ounces) Piggly Wiggly Taco Seasoning |
| 2 thirds cup water |
| Shredded lettuce |
| Chopped tomatoes |
| Guacamole |
| Salsa or picante sauce |
| Sour cream |
| Sliced jalapeno peppers |
| Sliced ripe, pitted olives |
| Preheat oven to 375 degrees. Spray a 6-cup muffin pan with nonstick spray coating. Press or fold a tortilla into each muffin cup. Bake 6 to 8 minutes or until golden brown. |
| Meanwhile cook ground beef and onion in large skillet over medium high heat until beef is browned; drain. Stir in Piggly Wiggly Taco Seasoning and water. Heat to a boil, reduce heat and simmer 5 minutes. |
| Fill each tortilla bowl about ½ full with shredded lettuce. Top with taco meat. Top with chopped tomatoes and guacamole. Top as desired with salsa, sour cream, jalapeno peppers and olives. Makes 6 servings. |