Description
These Easy Taco Salad Cups are a fun and flavorful appetizer or snack that combine seasoned ground beef, crisp lettuce, shredded cheese, salsa, sour cream, avocado, and tortilla chips served in individual cups for convenient, make-ahead enjoyment.
Ingredients
Meat and Seasoning
- 1 tablespoon olive oil
- 1 medium onion, chopped finely
- 16 ounces ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- One 10-ounce can Red Gold Original Tex-Mex Petite Diced Tomatoes & Green Chiles
Assembly Ingredients
- 1 head iceberg lettuce, finely chopped
- 8 ounces shredded Mexican blend cheese
- One 15.5-ounce jar Red Gold Medium Salsa
- 1 cup sour cream
- 1 medium avocado
- 12 tortilla chips
- 12 9-ounce clear plastic cups and forks
Instructions
- Prepare the taco meat: Heat a large sauté pan over medium-high heat and swirl in 1 tablespoon of olive oil. Add the finely chopped onion and sauté until translucent. Add the ground beef and cook, stirring frequently, until it is lightly browned. Tilt the pan carefully and scoop out any accumulated fat with a spoon or use paper towels to absorb and discard the fat.
- Add seasonings and simmer: In a small bowl, mix together chili powder, ground cumin, garlic powder, dried oregano, sea salt, and black pepper. Sprinkle the mixed spices evenly over the cooked meat. Pour in the can of diced tomatoes with green chiles. Stir to combine and heat the mixture for about 10 more minutes, allowing the flavors to meld. Remove from heat and allow the meat mixture to cool almost to room temperature before assembly.
- Assemble the taco cups: Line up 12 clear plastic cups on your work surface. Divide the finely chopped iceberg lettuce evenly between the cups as the base layer. Spoon the cooled taco meat mixture over the lettuce in each cup.
- Add cheese, salsa, and sour cream: Sprinkle shredded Mexican blend cheese on top of the meat layer in each cup. Spoon 2 tablespoons of medium salsa over the cheese in each cup. Add a spoonful of sour cream on top of the salsa layer to finish.
- Garnish and serve: Garnish each cup with a small slice of avocado and a whole tortilla chip for texture and visual appeal. Insert a fork into each cup for easy, grab-and-go serving. These taco salad cups can be served immediately or refrigerated and served chilled as a party appetizer.
Notes
- You can substitute ground turkey or chicken for beef to reduce fat content.
- For a spicier kick, choose a hotter salsa or add jalapeño slices.
- To keep the tortilla chips crunchy longer, add them just before serving.
- These cups are perfect for parties, potlucks, or a fun family meal.
- Leftover taco salad cups can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-American