Beef and Roasted Tomato Mini Tortilla Cups

Dairy Free
Health score
9%
Beef and Roasted Tomato Mini Tortilla Cups
45 min.
6
411kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a delightful twist on traditional flavors? Introducing Beef and Roasted Tomato Mini Tortilla Cups, a dish that combines the heartiness of seasoned ground beef with the vibrant taste of roasted tomatoes, all nestled in crispy tortilla cups. Perfect for gatherings or a cozy family meal, these mini cups are not only visually appealing but also packed with flavor.

What makes this recipe stand out is its simplicity and the fact that it’s dairy-free, making it a great option for those with dietary restrictions. The zesty pickled onions add a refreshing crunch that perfectly complements the savory beef filling, while the roasted tomato sauce brings a rich depth of flavor that will have everyone coming back for seconds.

In just 45 minutes, you can whip up a batch of these delicious tortilla cups that serve six people, making it an ideal choice for a quick weeknight dinner or a fun lunch with friends. With each cup containing approximately 411 calories, you can indulge without the guilt. So, gather your ingredients and get ready to impress your taste buds with this mouthwatering dish that’s sure to become a new favorite!

Ingredients

  • 12 6-inch flour tortilla soft for tacos & fajitas ( old el paso®
  • lb ground beef 80% lean (at least )
  • 0.5 cup juice of lime fresh (from 2 limes)
  • cups onion red sliced
  • oz tomato sauce old el paso®

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 375°F. In medium nonreactive bowl, stir together onions and lime juice. Cover tightly; refrigerate 1 hour.
  2. Place 1 tortilla in each of 12 ungreased regular-size muffin cups, bending each tortilla to fit in cup; spray each tortilla with cooking spray.
  3. Bake tortillas 5 minutes.
  4. Meanwhile, in 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in cooking sauce. Reduce heat. Simmer 3 to 5 minutes or until mixture thickens.
  5. Spoon 2 tablespoons beef mixture in center of each cup.
  6. Bake 8 to 10 minutes longer or until tops of tortilla cups are crispy and filling is bubbly. Top each cup with 1 tablespoon pickled onions.

Nutrition Facts

Calories411kcal
Protein18.55%
Fat44.08%
Carbs37.37%

Properties

Glycemic Index
17.67
Glycemic Load
11.11
Inflammation Score
-6
Nutrition Score
16.129999865656%

Flavonoids

Eriodictyol
0.44mg
Hesperetin
1.81mg
Naringenin
0.08mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2.67mg
Kaempferol
0.35mg
Myricetin
0.02mg
Quercetin
10.93mg

Nutrients percent of daily need

Calories:411.07kcal
20.55%
Fat:20.09g
30.91%
Saturated Fat:7.59g
47.45%
Carbohydrates:38.33g
12.78%
Net Carbohydrates:34.67g
12.61%
Sugar:6.17g
6.86%
Cholesterol:53.68mg
17.89%
Sodium:673.96mg
29.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.03g
38.05%
Selenium:25.23µg
36.05%
Vitamin B3:6.31mg
31.56%
Phosphorus:271.54mg
27.15%
Vitamin B12:1.62µg
26.96%
Vitamin B1:0.37mg
24.86%
Zinc:3.67mg
24.45%
Iron:4.14mg
22.99%
Manganese:0.42mg
20.84%
Vitamin B6:0.39mg
19.41%
Folate:77.24µg
19.31%
Vitamin B2:0.32mg
19%
Vitamin C:12.64mg
15.32%
Fiber:3.65g
14.62%
Potassium:492.84mg
14.08%
Calcium:121.59mg
12.16%
Magnesium:38.67mg
9.67%
Copper:0.18mg
8.91%
Vitamin B5:0.69mg
6.85%
Vitamin K:7.07µg
6.74%
Vitamin E:0.91mg
6.06%
Vitamin A:174.82IU
3.5%