PENN STATE MUFFIN-TIN CHEESY BEEF TACOS

Penn State Muffin-Tin Cheesy Beef Tacos image

Fill up your Lions fans with these hearty beef taco cups. They're hot and ready all at once thanks to this fun muffin-tin baking technique.

Provided by Betty Crocker Kitchens

Categories Snack

Time 50m

Yield 12

Number Of Ingredients 7

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Ingredients

1 lb ground beef (at least 80% lean)
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
1 cup shredded Mexican 4-cheese blend (4 oz)
1 package Old El Paso™ mini soft tortilla bowls (12 bowls)
1/4 cup Old El Paso™ traditional refried beans (from 16-oz can)
1/4 cup Old El Paso™ creamy salsa verde sauce or creamy queso sauce

Steps:

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring occasionally, until thickened. Remove from heat; cool 5 minutes. Stir in cheese.
Meanwhile, heat tortilla bowls in microwave as directed on package. Press 1 heated bowl into each muffin cup. Bake 5 minutes.
Carefully spoon 1 teaspoon refried beans in each muffin cup; spread on bottoms of bowls. Divide beef mixture evenly among bowls in muffin cups. Bake 11 to 14 minutes or until bowls are toasted and beef mixture is heated through. Top with creamy salsa verde sauce or creamy queso sauce; serve warm.

Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Taco Cup, Sodium 360 mg, Sugar 0 g, TransFat 0 g