- March 25, 2018 at 7:08 pm #385099
1 vine tomato, chopped and drained, about 1/4 to 1/3 cup
2 tbs onion, diced
Optional: 1/2 small jalapeño pepper, diced
1 garlic clove, minced
1 tsp fresh lime juice
Salt and pepper
6 flour tortillas, not burrito-sized
3 tsp vegetable, canola, or olive oil
1 lb lean ground beef
7 to 8-oz can picante sauce, or red salsa
2 tsp chili powder
1 tsp ground cumin
1/4 cup sour cream
2 tbs fresh cilantro leaves
Preheat the oven to 350°.
Make the Pico de Gallo: Combine the tomato, onion, jalapeño, garlic, cilantro, and lime juice.
Season with salt and pepper and stir.
Use a 3-inch cookie cutter to cut out 4 small taco shells from each tortilla. Save the scraps and toast them for a crispy garnish for salads or soups. Warm the tortillas for 10 to 20 sec, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable.
Brush both sides of the each tiny tortilla using 2 tsp of oil and sprinkle with salt, keeping them covered and warm in between. Press into the openings of a mini muffin tin. Repeat with 11 more little tortillas, lightly reheating if needed to keep them pliable.
Don’t let the tortillas dry out.
Repeat with a second mini muffin tin or repeat after cooking the first batch of mini taco shells for a total of 24.
Bake for 10 to 12 min or until lightly browned.
Meanwhile, heat a large skillet over medium heat. Add 1 tspof oil followed by the ground beef. Cook, breaking up into small pieces, until no longer pink.
Use a spoon to scoop out any excess oil.
Add the picante sauce, chili powder and cumin. Season with salt and pepper and stir. Simmer for about 5 to 10 min, or until the sauce is mixture is no longer watery.
Taste for seasoning.
Add a heaping spoonful of the beef mixture to each tortilla shell followed by a dollop of sour cream, a scoop of homemade Pico de Gallo, and a sprig of cilantro. Serve and enjoy! Serves 6-8
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