How To Make Mini Taco Quiches
- 1(1 1/4 ounce) package taco seasoning mix
- 1(8 ounce) can tomato sauce
- 1 egg, beaten
- 1 lb lean ground beef
- 1⁄2 cup shredded cheddar cheese
- 1⁄3 cup chopped onion
- 1⁄3 cup sliced black olives
- 1⁄3 cup sour cream
- 1⁄4 cup water
- 2 tablespoons hot sauce
- 4 flour tortillas (10 inches)
To start, preheat your oven to 350°F (176°C) to get it ready for baking. Also, grease 12 muffin pan cups, setting them aside for later use.
In a large nonstick skillet, cook the beef and onions until the meat is browned. Afterward, drain any excess fat. Once done, remove the skillet from the heat, and add in the olives, tomato sauce, 1/4 cup of water, taco seasoning, hot sauce, and egg. Mix all the ingredients thoroughly until well combined.
Now, it’s time to shape the tortillas. Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Take the prepared muffin pan cups and fit one tortilla round into each cup, creating a cup-like shape with the tortilla.
Once the tortilla cups are in place, fill each one with approximately 1/4 cup of the meat mixture, ensuring an even distribution among the cups.
For an extra burst of flavor, top each filled tortilla cup with a dollop of sour cream and a sprinkle of cheese.
Now, bake the filled muffin pan in the preheated oven for about 25 minutes or until the contents are heated through and the cheese is delightfully melted and bubbly.
With the baking process complete, your savory taco cups are ready to be served and enjoyed!