Mini Taco Cups

Prep: 30 minutes 
Bake: 15 minutes

Serves: 8

Ingredients

• 8 ounces sliced baby bella mushrooms
• Food Club Original Non-Stick Cooking Spray
• 1/2 pound ground beef
• 1 1/2 tablespoons Food Club Taco Seasoning Mix
• 6 (6-inch) corn tortillas, quartered
• 1/4 cup Food Club Finely Shredded Mexican Style Four Cheese Blend
• 1/2 cup chopped Roma tomato
• 1/2 cup thinly sliced romaine lettuce
• 1/4 cup frozen Food Club Whole Kernel Corn, thawed
• 1/4 cup Food Club Sour Cream or plain Greek yogurt
• 1 green onion, sliced
• Optional: Crav'n Flavor Mild Thick & Chunky Salsa for serving

Directions

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 sprinkle with cheese. Bake taco cups 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.
4. Serve taco cups with salsa, if desired.