TACO CHEESE CUPS <br />Makes: 24 <br /> <br />INGREDIENTS <br />2 cups shredded cheddar cheese <br />1 pound ground beef <br />½ teaspoon garlic powder or dried minced garlic <br />2 tablespoons cumin <br />2 tablespoons chili powder <br />¼ cup water <br />1 teaspoon salt <br />Tomatoes, to serve <br />Guacamole, to serve <br />Greek yogurt, to serve <br /> <br />PREPARATION <br />1. Preheat oven to 350˚F (180˚C). <br />2. Spoon 1 tablespoon piles of cheddar cheese 2 inches apart onto a parchment paper-lined baking sheet. <br />3. Bake for 5-7 minutes, or until edges of cheese piles are golden brown. <br />4. Cool for 1 minute. <br />5. Press cheese piles into mini muffin tin slots to form cups. Allow cheese to cool completely before removing. <br />6. Add ground beef and salt to a skillet over medium-high heat and cook until browned. <br />7. Drain grease from the meat. <br />8. Add garlic, cumin, chili powder, and water to skillet and stir until well-incorporated. <br />9. Distribute meat to cheese cups. <br />10. Garnish with tomatoes, guacamole, and Greek yogurt. <br />11. Enjoy!
