Graveyard Taco Salad Cups with Lime Crema
Equipment
- Skillet
- Mixing bowl
- Ramekins
Ingredients
- 4 large flour tortillas
- 1 lb ground beef
- 1 packet taco seasoning
- 2 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1/2 cup sliced black olives
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 limes, juiced
- 2 tablespoons fresh cilantro, chopped
- 12 large tortilla chips
Instructions
- Brown the ground beef in a skillet over medium heat. Add the taco seasoning and cook until the meat is fully seasoned and no longer pink. Remove from heat.
- While the beef cooks, mix the sour cream, lime juice, and cilantro in a small bowl to make the lime crema. Set aside.
- Warm the flour tortillas briefly in the microwave or oven so they are pliable. Press each tortilla into a small bowl or ramekin to form a cup shape, then fill with a layer of chopped romaine lettuce.
- Spoon the cooked taco meat evenly into each tortilla cup over the lettuce. Top with cherry tomatoes, black olives, and shredded cheddar cheese.
- Drizzle the lime crema over each cup. Insert three tortilla chips upright into the salad of each cup to create the graveyard effect.
Notes
Warm the tortillas just enough to shape them without tearing. If you want to make the cups ahead, prepare the beef and crema earlier and assemble right before serving so the tortillas stay crisp. Swap cheddar for a Mexican blend if that is what you have on hand, but keep the lime crema as is for the right tang.
Course: Appetizer
Cuisine: Mexican
Equipment: Skillet, Mixing bowl, Ramekins
Cuisine: Mexican
Equipment: Skillet, Mixing bowl, Ramekins