Get ready to revolutionize your taco night with these irresistible mini gluten-free taco cups that are so delicious, you won't believe they're actually healthy! Imagine perfectly crispy gluten-free shells packed with seasoned ground beef, melted cheese, and fresh toppings - all in one bite-sized package that will have your family and friends begging for more. These mini taco cups are not just a meal, they're a flavor explosion that proves gluten-free cooking can be absolutely mouthwatering!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 12 cups
Ingredients
- 1 cup gluten-free flour
- 1/2 cup water
- 1 cup cooked ground beef
- 1/2 cup shredded cheese
- 1/4 cup diced tomatoes
- 1/4 cup chopped onions
- 1 tablespoon taco seasoning
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- In a medium mixing bowl, combine gluten-free flour and water. Mix thoroughly until a soft, pliable dough forms. If the dough seems too dry, add water one tablespoon at a time.
- Divide the dough into 12 equal portions. Press each portion into the muffin tin cups, carefully molding the dough to create thin cup-like shells that cover the bottom and sides of each cup.
- In a skillet, brown the ground beef over medium-high heat. Drain excess fat and return to the pan.
- Add taco seasoning to the ground beef and stir to combine. Cook for an additional 2-3 minutes to ensure the meat is well-seasoned.
- Sprinkle chopped onions into the bottom of each dough cup.
- Divide the seasoned ground beef evenly among the 12 cups, filling each about 2/3 full.
- Top each cup with shredded cheese and diced tomatoes.
- Bake in the preheated oven for 15 minutes, or until the edges of the dough turn golden brown and the cheese is melted.
- Remove from the oven and let cool in the tin for 5 minutes before carefully removing the mini taco cups.
- Serve warm and enjoy your gluten-free mini taco cups!
Tips
- Ensure your gluten-free dough is the right consistency - it should be soft and pliable, but not too sticky. Add water gradually to achieve the perfect texture.
- Use cooking spray generously to prevent the cups from sticking to the muffin tin.
- Press the dough thinly and evenly into the muffin cups to create uniform, crispy shells.
- Drain excess fat from the ground beef thoroughly to prevent soggy cups.
- Don't overfill the cups - leave some space for the cheese and tomatoes to melt and blend.
- Let the cups cool slightly in the tin before removing to help them hold their shape.
- For extra flavor, consider adding a sprinkle of fresh cilantro or a dollop of sour cream when serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 8g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 25mg
