Crunchy Taco Salad Cups
Serves 125 mins prep45 mins cook
A nice twist on the classic, and a great way to entertain guests. Serve them as an appetizer or be like me - down them all before the crowd even arrives and make a second batch for the party.
0 servings
What you need
tsp salt & pepper
cup corn kernel
cup romaine lettuce
tsp taco seasoning
tbsp red onion
tbsp tomato
cup chicken broth
cup black beans
tsp lemon juice
Instructions
Preheat oven to 275°F. In an oven-safe bowl, combine chicken broth, seasonings and meat. Cover with foil and bake for around 20 minutes, until meat is tender. Transfer most of the juices to a small skillet heated on medium, and let it thicken for about 2 minutes. Shred pork in the remaining juices using 2 forks. Add the thickened juices and mix well. Lightly spray a 12-cup large muffin pan with cooking spray and place a tortilla into each cup, folding the edges if necessary. Bake for 10-15 minutes in 400°F oven until tortilla is crispy. Toss the lettuce together with the lemon juice. Combine black beans, corn, onion, tomatoes, salt and pepper in a small bowl. Divide the lettuce among the cups, and then the vegetable mix. Top each with 2 tsp of pork. Garnish with cilantro and serve with a side of guacamole and sour cream!View original recipe