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Preheat oven to 375 degrees. Grab a frying pan to cook and crumble the ground beef in a little oil if needed. Sprinkle the Taco Seasoning on the cooked ground beef, then add the Rotel Tomatoes and Green Chilies. Mix until combined together. Spray a muffin pan with vegetable spray.

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Cupcake or muffin pan. Directions: Use your cookie cutter or top of the glass to cut out tortilla circles. Spritz with a little water and salt. Turn your cupcake or muffin pan over and set the tortilla circles in between the cavities. Bake at 375 degrees for about 9 mins. Take out and let cool.

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Preparation. Preheat oven to 375˚F (190˚C). Generously brush butter onto both sides of the tortillas. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin.

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Use a round cookie cutter (I used a 3 inch) to cut out as many mini taco shells as you want! You can use flour or corn tortillas, your preference. Quickly spray with non-stick cooking spray and microwave for 10 seconds to make them "bendable" without tearing. Turn a cupcake/muffin tin upset down and spray with non-stick cooking spray.

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Heat oil in a skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Be sure to break up the meat into small pieces. Drain excess fat. Add the taco seasoning and tomato sauce. Stir to combine and cook over medium-low heat until sauce has absorbed into the meat, about 3-5 minutes.

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Make the sour cream mixture. Combine sour cream, cilantro, lime, cumin, and water in a bowl. Set aside until ready to serve. Cook the ground beef mixture. In a large skillet, cook the ground round until browned and no longer pink. Then, add the garlic and onions, and cook until tender.

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Directions Step one. Arrange oven racks in upper and lower third of oven. Preheat oven to 425°F. Step two. Cook ground beef in large skillet until crumbled and browned, about 8 minutes; drain.

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Using a 4" round cookie cutter, cut 24 round tortillas. Place each tortilla round over the top of the muffin cup, and press into the cup with a glass. Set aside. Brown ground beef in medium skillet. Drain off any excess grease. Add the taco seasoning, and 1/2 cup water. Cook over medium high heat for 2 more minutes.

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5 tips for perfectly cooked mini tacos in an air fryer. 1. Preheat your air fryer to 375° Fahrenheit. 2. Place the mini tacos onto the air fryer's cooking rack, ensuring they are not touching each other. 3. Cook for 10 minutes (flip halfway through) or until the tacos are golden brown and crispy. 4.

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Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning. Preheat the oven to 350 degrees F (175 degrees C).

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Instructions. Preheat oven to 425 degrees. Brush or spray tortillas with olive oil. Place on a large baking sheet or shallow baking dish. Add a heaping tablespoon of the shredded chicken mixture to the tortilla and top with a heaping tablespoon of shredded cheese. Bake tacos for 2 minutes or until the cheese melts.

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FOR THE GROUND BEEF TACO FILLING. Heat oil in a large pan over medium high heat. Add the Ground Beef and onion to the pan and break apart with a spatula. Stir until Beef is browned (about 6-8 minutes). Add the chili powder, garlic powder, cumin, oregano, paprika, salt and pepper. Stir well.

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Instructions. Preheat oven to 425 degrees F. Prepare a baking sheet with parchment paper. Brown ground beef on the stove over medium heat. Add water and seasonings (reserving half of salt), heat over medium heat for another minute.

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Preheat oven to 450 degrees F. With a hand or stand mixer, blend together the cream cheese, mayonnaise, green chiles, cheddar cheese, rotisserie chicken, lime juice and salt. Place about 2 teaspoons of the cream cheese filling into the center of each tortilla. Fold to make a taco.

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Gather the ingredients. Preheat oven to 350 F. Make pico de gallo: combine tomato, onion, jalapeño, garlic, cilantro, and lime juice. Season with salt and pepper and stir. Use a 3-inch cookie cutter to cut out 4 small taco shells from each tortilla.