A delightful twist on classic tacos, these Mini Fiesta Taco Cups are perfect for any gathering or a fun family dinner.
Preheat your oven to 350°F and lightly grease a 12-cup muffin pan.
Ensure the muffin pan is well-greased to prevent the tortilla cups from sticking.
In a large skillet, cook the ground turkey and diced onion over medium heat until the turkey is browned and the onion is soft.
Stir frequently to ensure even cooking and prevent burning.
Stir in the sliced olives, tomato sauce, taco seasoning, and diced bell pepper. Cook for an additional 5 minutes, then remove from heat and let cool slightly.
Allowing the mixture to cool slightly will make it easier to handle when filling the tortilla cups.
Cut each tortilla into 3 rounds using a 4-inch cookie cutter. Press each round into the prepared muffin cups to form a cup shape.
If the tortillas are stiff, microwave them for a few seconds to make them more pliable.
In a mixing bowl, beat the egg and stir it into the turkey mixture. Spoon the mixture evenly into the tortilla cups.
Filling the cups evenly ensures consistent cooking and presentation.
Top each cup with a sprinkle of shredded cheddar cheese and a dollop of sour cream.
For a decorative touch, use a piping bag to add the sour cream.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges of the tortillas are golden brown.
Check the cups halfway through baking to ensure they don't overcook.
Let the taco cups cool for a few minutes before serving. Enjoy your Mini Fiesta Taco Cups with your favorite sides!
Serve with a side of guacamole or salsa for added flavor.
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