Kid-Friendly Taco Cups
This recipe features crispy, baked taco cups filled with seasoned ground pork, cheese, and fresh toppings. These fun and easy-to-make mini tacos are perfect for a quick weeknight dinner or a kid-friendly meal that the whole family will enjoy.
contains dairycontains meat
Ingredients
US
Metric
- 1/2 cup low-fat shredded cheddar cheese
- 1/2 tablespoon vegetable oil
- 1 small white onion, chopped
- 1 tablespoon garlic, minced
- 1 pound ground pork
- 1/2 yellow bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 1 cup baby spinach, shredded
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (smoked, if available)
- 1/2 teaspoon ground black pepper
- 1 cup heirloom cherry tomatoes, quartered
- 1 lime, juiced
- 4 tablespoons fresh cilantro, chopped
Make it lactose-friendly
- 1/2 cup low-fat shredded cheddar cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Wash hands with soap and water.
- In a large skillet over medium heat, add oil and chopped onion. Stir occasionally until softened, about 5 minutes. Add garlic, ground pork, peppers and spinach. Stir to crumble meat, cook until no longer pink, about 6 minutes.
- Return to heat and add seasonings, stirring to combine. Brown meat 2–3 minutes more and until internal temperature reaches 160 degrees F. Remove from heat and set aside.
- In a small bowl, combine tomatoes with lime juice and fresh cilantro. Season with salt if desired.
- Arrange 12 serving cups on a platter and fill with cooked pork mixture. Top with your choice of toppings and tomatoes. Serve immediately.
Nutrition (per serving)
| Calories | 90 |
|---|---|
| Protein | 9.0 g |
| Fat | 5.0 g |
| Carbs | 3.0 g |
| Fiber | 1.0 g |
| Sodium | 258 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)