12 small flour tortillas or street taco size flour tortillas
1 pound lean ground beef or ground turkey
2/3 cup water
1 packet taco seasoning mix
1 can refried beans, removed from can and warmed (optional)
1 1/2 cups shredded cheddar cheese
Cooking spray or olive oil
Your favorite taco fixin’s like shredded lettuce, diced tomato, sour cream, black olives and salsa
In a skillet, cook ground beef until beef is crumbly and no longer pink, drain. Add taco seasoning and water. Simmer on medium high heat about 3 to 5 minutes or until water cooks away. Stir occasionally. Use a round cookie or biscuit cutter or a small can or a bowl to cut tortillas into 5 inch rounds. If using street taco sized tortillas you can skip this step because they should fit perfectly in muffin tin.
Spray muffin cups with cooking spray or brush with oil. Place tortilla rounds inside of a muffin tin with 12 muffin cups. Use your hands to push them snuggly into the muffin cups. If the tortillas are on the thicker side, pop them in the microwave for 15 to 20 seconds or until them are just warm and are a bit more easy to press into the muffin tins. Bake in preheated oven at 350° for about 5 to 10 minutes or until the tortilla crisps up a bit and get a little golden around the edges. Be careful not to over bake. Check at 5 minutes and keep checking.
Serve each taco cup first filled with a couple spoonfuls of warm refried beans if using, then some taco meat. Add your favorite taco fixings liked shredded lettuce, cheese, tomato, sour cream on top. Serve with salsa or taco sauce.