Mini Taco Cups

download
Mini Taco Cups

Prep: 30 minutes
Bake: 15 minutes • Serves: 8

Nonstick cooking spray
8 ounces wild mushrooms such as oyster, shiitake and/or baby bella
1/2 pound ground beef
1-1/2 tablespoons taco seasoning
6 (6-inch) corn tortillas, quartered
1/4 cup Kraft shredded Cheddar and Asadero cheeses with taco seasoning
1/2 cup chopped tomato
1/2 cup thinly sliced romaine lettuce
1/4 cup thawed frozen Birds Eye® steamfresh super sweet corn
1/4 cup sour cream or plain Greek yogurt
1 green onion, sliced

1.Preheat oven to 375°; spray 24-cup mini muffin pan with cooking spray. In food processor, pulse mushrooms until small pieces remain.

2.Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add beef; cook 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and 1/2 cup water; cook 2 minutes or until liquid is absorbed, stirring occasionally.

3.Press 1 tortilla quarter into each prepared muffin cup; fill cups with mushroom mixture and cheese. Bake 15 minutes or until cheese is melted and tortillas are crisp; serve topped with tomato, lettuce, corn, sour cream and green onion. Makes 24 taco cups.

Approximate nutritional values per serving (3 taco cups):
130 Calories, 6g Fat (2g Saturated), 23mg Cholesterol, 128mg Sodium,
12g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 7g Protein

Dietitian’s Dish Tip(s):
Blend finely chopped mushrooms with ground beef to add vitamins, minerals and antioxidants like selenium and potassium, while cutting calories and saturated fat. Try this nutritious swap in tacos, burgers, meatloaf or pasta sauces for a flavorful, healthier twist on your favorite meals.