Another tuesday, another taco. They never get old.

I love this recipe, because it’s the perfect way to get a crispy shell, without loosing all your ingredients. It’s also a great way to serve tacos to a crowd as a passed (or plated) app if you wanted to make them a head of time. Or to a crowd and let them go wild making your own.

The beef is flavored simply with spices, stock and tomato paste, making it super kid friendly.

Plus you’ve got a choice of all the toppings and homemade salsa fresca and guac.

Ingredients:

avocado oil spray

12 flour tortillas, street taco size

2 Tbsp avocado oil

3lbs ground beef

1/2 tsp mexican oregano

1 1/2 tsp chili powder

3/4 tsp cumin

2 tsp trader joes onion salt

1 1/2 tsp paprika

1 tsp salt

1/2 tsp white pepper

2 Tbsp tomato paste

1 cup beef stock

taco toppings:

mexican rice

refried beans

shredded cheddar

shredded lettuce

chopped onions

diced tomatoes

sliced olives

minced jalepenos

sour cream

guacamole

salsa

Directions:

Preheat oven to 350.

Spray muffin tins with avocado spray.

Press tortillas into each muffin tin, creating a taco cup.

Bake for 10 - 15 minutes, until crispy and tortillas start to brown.

Remove from oven and set aside.

In a large saucepan heat avocado oil until shimmering over medium-high heat

Add ground beef and break up.

Once beef starts to brown add in seasonings, and coat the meat.

Add tomato paste. Stir to combine.

Add in beef stock, bring to a boil, then turn down to simmer.

Simmer until broth is absorbed.

Once meat is cooked, add it to the taco cups. Top with your favorite toppings. Serve as passed apps. Or create a taco bar for people to help themselves.