"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Taco Cups Recipe

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This recipe for Taco Cups, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jane Griffith
Added: Thursday, October 19, 2006


1 Tbs. vegetable oil
1/2 cup chopped onion
1/2 lb. ground beef
1 clove garlic, minced
1/2 tsp. dried oregano leaves
1/2 tsp. chili powder or taco seasoning
1/4 tsp. salt
1 1/4 cups shredded cheese, divided (Mexican blend is great)
1 can (11.5 oz.) refrigerated corn breadstick dough
chopped fresh tomato (for garnish)
sliced green onion (for garnish)

Heat oil in s skillet over medium heat. Add onion and cook until tender. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in garlic, oregano, chili powder and salt. Remove from heat and stir in 1/2 cup cheese; set aside.

Preheat oven to 375. Lightly grease 36 miniature muffin pan cups. Remove dough from container but do not unroll dough. Separate dough into 8 pieces at perforations. Divide each piece into 3 pieces; roll or pat each piece into a 3-inch circle. Press circles into prepared muffin pan cups. Fill each cup with 1 1/2 to 2 tsp. beef mixture. Bake 10 minutes. Sprinkle tops of taco cups with remaining cheese and bake 2 to 3 minutes more until cheese is melted. Garnish with tomato and green onion, if desired.




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