Turkey Taco Cups make a protein rich, hearty snack that will satisfy that after-school hunger!
Disclosure: I was asked to participate in the #CabotCheese campaign as part of the Healthy Aperture Blogger Network. I was compensated for my time.
Turkey Taco Cups are not only fun to eat, but the fun to make!
It is back to school time, the moment parents dream about come August. Don’t get me wrong…summer break is a blast, but it lasts way too long! I actually missed the structure, the schedule, the meal planning.
Having four kids back to school can only mean one thing….a house full of food! It’s a long day, followed by after school activities so I like to feed my kids a really hearty snack when they get home.
These taco cups pack in the protein from the meat, cheese and beans with some carbs from the tortilla so it should satisfy them until dinnertime (in fact, this is a perfectly acceptable dinner food too!).
You will use half of a tortilla to form the base of the cup- layer in the beans, taco meat and cheese and you are all set to bake!
You can use leftover taco meat to make this quick to assemble.
These individual turkey taco cups are also nice because they can be made in advance and reheated as needed (or eaten cold for that matter!). I used some delicious sharp Cabot shredded cheese. All Cabot Cheddars are naturally lactose-free and gluten-free.
I love supporting family owned companies. Cabot is a co-operative owned by 1,000 family farms throughout New England and New York and 100% of the profits go back to the farmers.
Finger foods are always a hit with kids and these will be too. Enjoy them as is or top them with your favorite taco toppings!
- For the taco meat:
- 2 teaspoons olive oil
- ¼ of a yellow onion, diced
- 1 lb lean ground turkey
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 2 teaspoons chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- For the Taco Cups:
- 1 tablespoon olive oil
- 6 (6-inch) flour tortillas, cut in half
- 1 can refried beans
- ½ of the cooked ground turkey mixture
- 1 cup or half bag of Cabot shredded sharp cheddar cheese
- Taco toppings like: guacamole, diced tomatoes, sour cream, salsa, lettuce
- Preheat oven to 375 degrees. While oven is heating, cook turkey meat (this can also be done a day or two ahead): heat a non-stick skillet over medium heat, add 2 teaspoons olive oil and onions and cook for a couple minutes, then add ground turkey and break it up with a wooden spoon. Add spices, stir and cook for ~ 5 minutes. Reduce heat to low and simmer until done, 3-5 more minutes.
- To assemble taco cups, take half of a tortilla (if your tortillas are too hard, you can warm them in the microwave until soft and pliable), cut an inch slit in the middle of the straight side so that you can join ends together to form a cup. Using your fingers, firmly press into the cup of nonstick muffin tin. Repeat with remaining tortillas.
- Using the tablespoon of olive oil, brush each tortilla cup with some oil. Place ~2 teaspoons of refried beans in the bottom of each tortilla cup. Layer with 2 tablespoons of taco meat and 2 tablespoons of cheese. Repeat until all 12 cups are filled. Bake for 10-12 minute or until lightly brown.
- Enjoy taco cups warm or cold, they can be reheated for snacks and topped with desired taco toppings.
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What a fun and tasty looking snack! Can’t wait to try these taco cups once I get the ingredients in.