Ingredients:

For the Taco Cups:
12 small flour tortillas
1 tablespoon olive oil
For the Salad Filling:
1 pound ground beef
1 packet taco seasoning
1 cup iceberg lettuce, shredded
1 cup cherry tomatoes, halved
1/2 cup cheddar cheese, shredded
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 avocado, diced
Sour cream, for serving
Salsa, for serving

Directions:

Prepare the Cups: Preheat oven to 375°F (190°C). Brush each tortilla lightly with olive oil. Press the tortillas into a muffin tin to form cups. Bake for 10-12 minutes until crisp.
Cook the Beef: While tortillas bake, cook ground beef in a skillet over medium heat until browned. Drain excess fat and stir in taco seasoning.
Assemble the Salad Cups: In each taco cup, layer ground beef, lettuce, tomatoes, cheese, red onion, and avocado.
Serve: Top each cup with a dollop of sour cream and a spoonful of salsa. Garnish with chopped cilantro.
Prep Time: 15 minutes | Cooking Time: 22 minutes | Total Time: 37 minutes | Servings: 12 cups