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Crunchy Taco Salad Cups have become a favorite in many households for their fun presentation, vibrant flavors, and versatility. This recipe is not just a meal; it's an experience that combines the joy of assembling your own dish with the satisfaction of indulging in fresh, wholesome ingredients. Perfect for summertime gatherings, potlucks, or a quick weeknight dinner, these salad cups capture the essence of Mexican cuisine while offering a refreshing twist on traditional taco servings.

Crunchy Taco Salad Cups

Discover the joy of making Crunchy Taco Salad Cups, a vibrant and versatile dish perfect for any occasion. This fun recipe features a medley of fresh vegetables, your choice of protein, and a flavorful dressing, all served in crispy tortilla cups. Ideal for summer gatherings or quick weeknight meals, each bite bursts with freshness and flavor. Customize it to suit your taste preferences and dietary needs, making it a delightful addition to your culinary repertoire. Enjoy an experience that combines nutrition with creativity!
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Ingredients
  

1 lb ground beef (or ground turkey)

1 packet taco seasoning

1 cup cherry tomatoes, halved

1 cup iceberg lettuce, shredded

1 avocado, diced

1 cup canned black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1 cup sour cream or Greek yogurt

1 tbsp fresh lime juice

1 tsp chili powder (optional)

12 mini tortilla cups (store-bought or homemade)

Fresh cilantro, chopped (for garnish)

Salsa (for serving)

Instructions
 

Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add taco seasoning and follow packet instructions, typically adding a specific amount of water. Simmer until thickened, about 5 minutes. Remove from heat and let cool slightly.

    Prepare the Dressing: In a small bowl, mix sour cream (or Greek yogurt) with lime juice and chili powder. Season with salt and pepper to taste. Set aside.

      Assemble the Salad: In a large mixing bowl, combine the halved cherry tomatoes, shredded lettuce, diced avocado, black beans, and corn. Gently toss to mix the ingredients while being careful not to mash the avocado too much.

        Create the Cups: Take your mini tortilla cups and fill each with a spoonful of the beef mixture, followed by a generous amount of the salad mixture.

          Top It Off: Drizzle the lime-infused sour cream over each filled taco cup. Sprinkle with shredded cheddar cheese and finish with fresh cilantro for garnish.

            Serve: Arrange the prepared taco salad cups on a platter. Serve with salsa on the side for added flavor and enjoy your vibrant, crunchy appetizer!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12