One10-ounce canRed Gold Original Tex-Mex Petite Diced Tomatoes & Green Chiles
REMAINING SALAD INGREDIENTS:
1headiceberg lettuce,finely chopped
8ouncesshredded Mexican blend cheese
One15.5-ounce jarRed Gold Medium Salsa
129-ounce clear plastic cups and forks
PREPARE THE TACO MEAT:
Heat a large saute pan to medium-high, swirl a tablespoon of olive oil. Saute onions and mix in ground beef. Cook until lightly browned. Tilt the pan and scoop out any accumulated fat (or take a bunch of paper towels and let them soak it up. Discard the fat. Mix dry ingredients in a small bowl. Sprinkle the mixed spices onto the cooked meat. Pour in the Red Gold tomatoes. Heat for about 10 more minutes. Set aside to cool. Let the meat cool almost to room temperature before assembling taco cups.
ASSEMBLE THE TACO CUPS:
Line up the taco cups on your work surface. Divide the lettuce between the twelve cups. Add taco meat on top of the lettuce, dividing between the cups. Sprinkle cheese on top of the meat. Spoon 2 tablespoons of salsa on top of the cheese in each cup. Add a spoonful of sour cream on top of the salsa in each cup. Garnish with a small avocado slice and a tortilla chip. Stick a fork in each cup for an easy grab-and-go appetizer.
You can also use small glass mason jars to make these Easy Taco Salad Cups if you don't want to use plastic.