Kid-Friendly Taco Cups
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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
Instructions
- Wash hands with soap and water.
- 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
| Calories | 90 |
|---|---|
| Protein | 9 g |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 25 mg |
| Sodium | 258 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Created by the National Pork Board, a member of the MyPlate National Strategic Partnership Program