Mini Taco Cups Gluten Free

Adapted from Southern Living

1/2 lb DLM Breakfast Sausage
1/2 lb DLM Natural Beef Ground Chuck
8 oz El Paso Salsa
1/2 cup Monterey Jack cheese, shredded
(1) 4.5-oz can El Paso Green Chilies, chopped
Chi-Chi White Corn Tortillas
Toppings: Chopped lettuce, El Paso Salsa, shredded cheese, and sour cream

Crumble sausage and ground beef together in a skillet. Cook until meat is done and no longer pink; drain well. Stir together sausage mixture, taco sauce, shredded cheese, and green chilies. Set aside.

Fill corn tortillas evenly with sausage mixture. Return pans to oven; bake 15 more minutes or until thoroughly heated and cheese melts. Serve with desired toppings.

Makes 24 servings

Allergy Warning: Contains milk and eggs and wheat