A while back I pinned a recipe for Mini Taco Quiches.
That was my inspiration behind these Taco Cups. Some items I changed due to preference, some according to what I had on hand. I do not have a four inch round anything to cut the tortillas into nice circles with, so the first two tortilla halves I attempted to freehand them into a circular shape. They didn't seem quite large enough so with the remaining four halves I simply shaped them into the muffin cups without cutting. These made nicer cups in my opinion, but if you have a four inch round cookie cutter, that would probably be the best route.
3 8-inch flour tortillas, cut in half
1/2 lb lean ground beef
1/4 cup onion, chopped
1/2 cup hot salsa
1/2 cup Crock Pot Pinto Beans
2 Tbsp water
2 tsp chili powder
1/4 tsp garlic powder
salt and red pepper to taste
2 Tbsp liquid egg, about half of a large egg
cream cheese, optional
sliced American cheese, optional
Preheat oven to 350 degrees. Spray six muffin cups with nonstick cooking spray.