The mini taco salad "bites" would be great appetizers or kid friendly portions. They are cute and portable. Football season is about to begin and appetizers are always on my mind.
Taco Beef Ingredients:
1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water
In a large skillet over medium high heat, brown ground beef. Add onions and garlic and cook until translucent. Stir in the taco seasoning and water. Cover and bring to a boil. Lower heat and simmer for 8 minutes.
To make corn tortilla strips, preheat oven to 400 degrees. Cut corn tortillas into strips. Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt. Bake until crispy, about 8 minutes.
To make taco bowls, preheat oven to 400 degrees. Wrap corn tortillas in moist paper towels and microwave for 30 seconds. Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt. Bake until crispy.
Assemble your taco salads the way your prefer, and enjoy!