Description
These Crispy Potato & Beef Chorizo Mini Taco Cups are a delightful combination of crispy potato bases and savory beef chorizo, perfect for any gathering. Easy to make and bursting with flavor, they are sure to impress your guests!
Ingredients
- Yukon Gold or Russet potatoes
- Beef chorizo
- Taco seasoning
- Shredded cheddar or Mexican blend cheese
- Mini tortillas
- Fresh cilantro
- Diced tomatoes
- Sour cream
- Sliced jalapeños (optional)
- Hot sauce (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and let them cool slightly.
- In a large skillet over medium heat, add the beef chorizo. Cook, breaking it apart with a spatula, until it’s browned and cooked through, about 5-7 minutes. Drain any excess grease.
- In a large bowl, combine the cooked potatoes and chorizo. Stir in taco seasoning and half of the shredded cheese. Mix well until everything is evenly coated.
- Lightly grease a muffin tin. Take the mini tortillas and press them into each muffin cup to form a cup shape. Fill each tortilla cup with the potato and chorizo mixture, pressing down slightly to pack it in.
- Sprinkle the remaining cheese on top of each filled cup. Bake in the preheated oven for 15-20 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.
- Once out of the oven, let the taco cups cool for a few minutes. Carefully remove them from the muffin tin and serve warm with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco cup
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Customize the spice by adding diced jalapeños or a pinch of cayenne pepper. You can prep the potato and chorizo filling ahead of time and store it in the fridge for up to 2 days. Feel free to mix in black beans, corn, or bell peppers for added flavor.