Kid-Friendly Taco Cups
This recipe features crispy, baked taco cups filled with seasoned ground pork, cheese, and fresh toppings. These fun and easy-to-make mini tacos are perfect for a quick weeknight dinner or a kid-friendly meal that the whole family will enjoy.
- Yield
- 12 Servings
- Serving size
- 1
- Rating
- 3.40 of 5 (5 ratings)
Food groups
- Protein Foods: 1 ounces
- Vegetables: 1/4 cups
Ingredients
- 1/2 cup low-fat shredded cheddar cheese
- 1/2 tablespoon vegetable oil
- 1 small white onion, chopped
- 1 tablespoon garlic, minced
- 1 pound ground pork
- 1/2 yellow bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 1 cup baby spinach, shredded
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (smoked, if available)
- 1/2 teaspoon ground black pepper
- 1 cup heirloom cherry tomatoes, quartered
- 1 lime, juiced
- 4 tablespoons fresh cilantro, chopped
Directions
- In a large skillet over medium heat, add oil and chopped onion.
- Stir occasionally until softened, about 5 minutes.
- Add garlic, ground pork, peppers and spinach.
- Stir to crumble meat, cook until no longer pink, about 6 minutes. Return to heat and add seasonings, stirring to combine.
- Brown meat 2–3 minutes more and until internal temperature reaches 160 degrees F. Remove from heat and set aside. In a small bowl, combine tomatoes with lime juice and fresh cilantro.
- Season with salt if desired. Arrange 12 serving cups on a platter and fill with cooked pork mixture.
- Top with your choice of toppings and tomatoes.
- Serve immediately.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 110.56 |
| Total Fat | 7.13 g |
| Saturated Fat | 2.59 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 28.09 mg |
| Carbohydrates | 3.15 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 1.56 g |
| Added Sugars included | 0 g |
| Protein | 8.68 g |
| Calcium | 51 mg |
| Potassium | 195 mg |
| Sodium | 259.17 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 14 mg |
| Phosphorus | 94 mg |
| Selenium | 13 mg |
| Zinc | 1 mg |
| Vitamin A | 33 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 16 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 14 mcg |
| Folate | 12 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 26 mg |
Notes
Optional ingredients: Avocado, corn, jalapeños, black beans, salsa, nonfat Greek yogurt
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Source
Recipe by: Created by the National Pork Board, a member of the MyPlate National Strategic Partnership Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/kid-friendly-taco-cups. Federal works are public domain in the United States.