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Cheesy Shell Taco Bites

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“All flavor, no fuss.”
READY IN:
30mins
YIELD:
8 taco cups
UNITS:
US

Ingredients Nutrition

Directions

  1. For Shells:
  2. Preheat oven to 350 degrees F.
  3. Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
  4. Bake on a parchment-lined baking sheet for 7 minutes.
  5. Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
  6. For the Taco Filling:
  7. Cook hamburger until browned.
  8. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
  9. Simmer for 3-5 minutes.
  10. Assembly:
  11. Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.

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