MINI TACO SHELLS BULK RECIPES

Steps:

• Form the taco shells: Preheat oven to 350 degrees F. Place a wire rack over a baking sheet and set aside. Using a 2 1/2-inch round cookie cutter, cut 30 rounds from the tortillas, reserving irregular-shaped scraps. Wrap the tortillas in a clean, dampened towel and warm in the oven until flexible -- about 2 minutes. Brush both sides of the rounds with olive oil and sprinkle with the salt. To shape tortilla rounds, invert and fit the tortillas between the grates of the oven rack to bend them into taco shells. Bake tortillas until they crisp -- 12 to 15 minutes. Set aside or store in an airtight container before using for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F.
• To make the pastry cups, press one wrapper into each of the wells of a mini muffin tin. If using spring roll wrappers, cut the wrapper into 3-4 inch squares and use one square per well. Bake for 3-5 minutes, or until the wrappers are golden brown and crispy. Carefully remove the mini cups from the muffin tin.
• Combine the ground beef and onion in a skillet and cook over medium heat until browned, around 8 minutes. Remove from heat and cool.
• Just before serving, fill each pastry cup with meat, tomato, cheese, avocado and cilantro. Top with a dollop of sour cream.