Easy Cheesy Venison Taco Cups
Venison Taco Cups are cheesy, crunchy and delicious. They are so easy to make and fit right into a muffin tin.
Ingredients
Scale
- 1 pound Ground Venison
- ¼ cup Beef Broth (or Water)
- 1 tablespoon Tomato Paste
- 1 tablespoon Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Mexican Oregano
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Salt & Pepper
- 12 Street Taco Style Flour Tortillas (4.5 inch)
- 1 cup Shredded Mexican Blend Cheese, Plus More For Serving
Optional Toppings
- Diced Tomatoes
- Shredded Lettuce
- Diced Onion
- Sour Cream
- Cilantro
Instructions
- Preheat your oven to 425 degrees F.
- Lightly spray a 12 count muffin tin with cooking spray. Press each tortilla into each well of the muffin tin. Use your fingers to press the bottom of the tortilla down.
- Evenly sprinkle Mexican cheese into the bottom of each tortilla. Bake in the preheated oven for 8-10 minutes, or until golden in color. The bottom of the shell will puff up. You can press it down with a spoon after removing it from the oven and it will deflate.
- While the tortilla shells are baking, mix together the chili powder, cumin, paprika, Mexican oregano, garlic powder, and onion powder in a small bowl then set aside.
- Then brown the venison in a large skillet over medium heat. When it’s browned, drain any fat then add in tomato paste, beef broth and seasoning mixture. Add salt and pepper to taste. Mix well.
- Fill the taco meat into each taco cup. Top with more cheese, tomatoes, lettuce and onions or other desired toppings.
Find it online: https://jenndanella.com/easy-cheesy-venison-taco-cups/