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