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.