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Penn State Muffin-Tin Cheesy Beef Tacos
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Prep Time: 25 minutes
Total Time: 50 minutes
Satisfy hungry fans with zesty beef taco cups using a convenient muffin-tin baking method for a quick and delicious snack.
Ingredients:
1packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
2/3 cupwater
1cupshreddedMexican 4-cheese blend (4 oz)
1package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
1/4 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
1/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce or 1/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
Instructions:
Preheat oven to 350°F and grease 12 regular-size muffin cups with cooking spray.
Cook the beef in a 10-inch nonstick skillet over medium heat for 7 to 9 minutes, stirring occasionally, until browned. Drain the excess grease. Add the taco seasoning mix and water, bring to a boil, then simmer uncovered for 3 to 4 minutes until thickened. Let it cool for 5 minutes before stirring in the cheese.
Heat the tortilla bowls in the microwave following the package instructions. Gently press one heated bowl into each muffin cup and bake for 5 minutes.
Spoon 1 teaspoon refried beans into each muffin cup and spread on the bottom. Divide beef mixture evenly among the cups. Bake for 11 to 14 minutes until the cups are toasted and the beef is heated through. Top with creamy salsa verde or queso sauce before serving warm.