SERVINGS: 6
6 5" corn tortillas
1 Tbsp grapeseed or canola oil, plus more for brushing tortillas
½ tsp chili powder
½ tsp cumin
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
1 tsp dried oregano
½ lb lean ground red meat, such as beef or bison
½ lb cremini mushrooms, finely chopped
1 med red bell pepper, diced
½ yellow onion, diced
⅔ c shredded Monterey jack cheese
⅔ c shredded sharp cheddar cheese
½ c sliced cherry tomatoes
⅓ c chopped fresh cilantro
1. HEAT tortillas one at a time in a dry skillet
over medium-high heat for 15 to 20 seconds per side, until soft and
pliable. Or, stack tortillas and microwave uncovered until warm and
flexible, about 25 seconds. Brush both sides of warm tortillas with oil.
With the bottom of a glass, gently press tortillas into 6 jumbo sized
muffin cups. Don’t worry if some of the tortilla folds inward.
2. PREHEAT oven to 375°F. In a small bowl, stir
together chili powder, cumin, onion powder, garlic powder, salt, black
pepper, paprika, and oregano. Heat oil in a large skillet over medium
heat. Add spice mixture, beef, mushrooms, red pepper and onion. Cook 7
minutes, or until meat is no longer red and mushrooms have softened. In a
small bowl, combine Monterey Jack cheese and cheddar cheese. Add a
1-tablespoon layer of cheese to the bottom of each tortilla cup and
evenly top with meat mixture. Sprinkle the remaining cheese on top and
bake until tortillas begin to brown on edges and cheese is nicely
melted, about 15 minutes. Serve topped with cherry tomatoes and
cilantro.
Courtesy of prevention.com
