Taco Cups

An update... I got engaged, planning a wedding, living in residential bliss. I got in a car accident, a lady ran a stop sign, and broke my foot. Since it's a mid-foot (lisfranc fracture), I get to leave the house only when the weather agrees.

This recent bought of snow has led to me not being able to leave the house. (WINTER-HECK 2014)

While I'm cooped up, I have been cooking a TON!

For lunch today, I made some delicious Taco Cups. Pinterest inspired, of course. While looking at Pinterest, I discovered the original recipe wasn't as delicious as it looked, so I tweaked it.

Today's FIRST success! 

How'd I do it? 

1/2 lb Hamburger
3 T. Taco Seasoning
1/3 C. Water
1/2 C. Shredded Colby Jack Cheese - Divided in half
4 Medium Soft Flour Tortillas
1/4 Finely Chopped Onion - Divided in Half
1 Can Ripe Medium Black Olives

Frying Pan, Cookie Cutter at least 3 in diameter and a mini-muffin pan.

- Make the ground hamburger like one normally would with a frying pan and hamburger, browning the meat, add the seasoning plus 1/3 C. Water. Reduce until Taco Meat- Like.
- While meat is simmering down, pre-heat oven to 375 degrees.
- Take tortilla shells and cut them out with a large muffin-shaped cookie cutter.
- Sprayed a small muffin tin with generic Pam.
- Take the large muffin-shaped tortilla and stuffed them into the little muffin cups, making the "cup" to fill.
- Put a small amount of diced onions in the bottom of the cup, followed by the first half of the cheese.
- Fill the cups with finished Taco Meat, add a little more onions, slice a few olives, then the rest of the cheese on top. (See the picture for clarification.)

**Because my version eliminated the beans in the recipe (ew, beans) the cheese must be on top and bottom to hold them together**

Bake at 350 until tortilla sides are starting to crisp/ brown.

Sooooo much easier than the original recipe.

Sides? My kid loves to put olives on her fingers and eat them off.

The potatoes are normal rounds with Tony Chachere's Cajun Seasoning.