Easy Mini Taco Cups



– 4 large flour tortillas (burrito-sized) – 1 c. Rosarita Traditional Refried Beans – 1 lb. lean ground beef – 3 Tbsp. (or one envelope) taco seasoning – 1 1/2 c. shredded Mexican blend cheese Toppings: – 1 c. Ro*Tel Original Diced Tomatoes with Diced Chilies – Sour cream – Cilantro


Step 1

Preheat oven to 350 degrees. Lightly spray a 12-cup muffin tin with non-stick spray. Using a 4" round cookie cutter, cut 24 round tortillas. Place each tortilla round over the top of the muffin cup, and press into the cup with a glass. Set aside.

Step 2

Brown ground beef in medium skillet. Drain off any excess grease. Add the taco seasoning, and 1/2 cup water. Cook over medium high heat for 2 more minutes. Set aside.

Step 3

Assemble mini tacos by adding 1 teaspoon of Refried Beans into the bottom of each tortilla, and spread to cover the bottom of the cup. Then, top with a tablespoon of seasoned ground beef. Top each cup with a tablespoon of Mexican blend cheese.

Step 4

Bake the assembled mini tacos at 350 degrees for 12-15 minutes or until cheese is completely melted.

Step 5

Remove from muffin tin, and transfer to plate or serving tray. Top with a spoonful of Ro*Tel Original Diced Tomatoes with Diced Chilies, and sour cream and cilantro, if desired. Enjoy while warm.