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Graveyard Taco Salad Cups
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Course Appetizer
Cuisine Mexican
Servings 4 people

Equipment

  • Skillet
  • Baking sheet
  • Small oven-safe bowls

Ingredients
  

  • 4 large flour tortillas
  • 1 pound ground beef
  • 1 packet taco seasoning mix
  • 1 cup canned black beans, rinsed and drained
  • 3 cups shredded iceberg lettuce
  • 1 cup diced tomatoes
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups crushed tortilla chips
  • 1/2 cup sour cream

Instructions
 

  • Preheat the oven to 375°F. Press each flour tortilla into a small oven-safe bowl or ramekin to form a cup shape, then bake for 10 to 12 minutes until the edges turn golden and the shells hold their shape. Remove and let cool.
  • While the cups bake, cook the ground beef in a skillet over medium heat until browned. Drain excess fat, stir in the taco seasoning mix and 1/4 cup water, then simmer for 3 minutes. Add the black beans and heat through for another minute.
  • Fill each cooled tortilla cup with a layer of shredded lettuce, followed by a scoop of the beef and bean mixture. Top with diced tomatoes and a generous sprinkle of shredded cheddar cheese. Finish each cup with a thick layer of crushed tortilla chips to create the graveyard dirt effect. Add a small dollop of sour cream on top of the chips before serving.

Notes

Crush the tortilla chips just before serving so they stay crisp against the warm filling. If you need to prepare ahead, bake the tortilla cups and cook the beef mixture earlier in the day, then assemble right before guests arrive. Swap the sour cream for Greek yogurt if you want a lighter topping that still adds creaminess.
Course: Appetizer
Cuisine: Mexican
Equipment: Skillet, Baking sheet, Small oven-safe bowls