# What You'll Need:
→ Meat
01 - 9 oz ground beef (or ground turkey/chicken)
→ Vegetables & Aromatics
02 - 1 small onion, finely diced
03 - 1 garlic clove, minced
→ Seasonings
04 - 1 teaspoon chili powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Base & Dairy
09 - 12 small flour tortillas (street taco size or cut larger tortillas into 4-inch rounds)
10 - 1 cup shredded cheddar cheese
11 - ½ cup shredded Monterey Jack cheese
→ Toppings (optional)
12 - ½ cup salsa
13 - ¼ cup sour cream
14 - 1 small avocado, diced
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small tomato, diced
17 - Jalapeño slices (optional)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
02 - Heat a skillet over medium heat. Add ground beef and cook, breaking up the meat with a spoon, until no longer pink, about 4 to 5 minutes.
03 - Add diced onion to the skillet and cook for 2 minutes until softened. Stir in minced garlic and cook an additional 30 seconds.
04 - Sprinkle chili powder, ground cumin, paprika, salt, and black pepper over the meat. Stir well and cook for 1 more minute. Remove from heat.
05 - Press each tortilla round into muffin tin cups, folding edges as needed to create a cup shape.
06 - Divide the beef mixture evenly among the tortilla cups. Top each with shredded cheddar and Monterey Jack cheese.
07 - Bake in the preheated oven for 10 to 12 minutes, until tortillas are crisp and cheese has melted.
08 - Allow cups to cool for 3 to 5 minutes. Top with salsa, sour cream, diced avocado, tomato, chopped cilantro, and jalapeños if desired. Serve warm.
