Unfortunately, I have bred a picky eater, so I have to find creative ways to make meals that my son (and I) will actually enjoy. These nacho cups are incredibly fun to make, and you can personalize the toppings to appeal to everyone’s individual palate. Plus, the recipe calls for kids to “play” with their food to make the bases of each nacho cup and use their knife skills to slice and dice vegetables.
Note: If someone at the dinner table isn’t a meat-eater – or you’re struggling to find meat at the grocery store – that’s not a problem. You can replace the ground turkey in this recipe with sautéed mushrooms, finely chopped tofu or scrambled eggs. Just keep the seasoning the same!
Serves | 4 |
- 4 8-inch flour tortillas, cut into 3- to 4-inch circles (Let your kids use scissors for this task. They should be able to get 3 circles from each tortilla, and it’s OK if the shapes are a little wonky.)
- 12 cupcake liners, optional
- 1 lb ground turkey (or any meat of your choice)
- 1 packet taco seasoning (or make your own with salt, freshly ground black pepper, garlic powder, cumin and paprika, to taste)
- 1 cup shredded cheese
- tomatoes, diced
- avocado, sliced
- green onions, thinly sliced
- black olives, chopped
- sour cream
- black beans
| Preparation | Preheat oven to 350°F. Line cupcake pan with cupcake liners; lightly grease the bottom of each liner. In a pan over medium high heat, brown ground turkey. Add taco seasoning and stir to incorporate. Place tortilla circles in liners, pushing down so they’re nice and snug. Add 1 tablespoon seasoned turkey to the center of each cup. Transfer to oven and bake, 10 to 12 minutes. Remove from oven and sprinkle 1 tablespoon cheese on top of each cup. Bake again until cheese has melted, 2 to 3 minutes. Remove from oven and allow to cool, 1 minute. Remove nacho cups from liners. Serve with desired toppings and eat with your hands!