Taco Cups

O-M-G yum. I was very surprised that these were so yummy. I saw a recipe like this from the Jenny O Turkey store or something and just kinda made up something else.

Taco Cups
Yield: 12 cups

1. Heat a tablespoon of veggie oil over medium high heat in a large skillet. Brown a pound of ground turkey. (It comes in 20 oz packages. You really will only use about 12 oz for this recipe but the taco seasoning is for a pound... so either have some leftover taco meat or reduce the meat and the taco seasoning). Drain and follow the directions on a taco seasoning packet. I highly recommend the Ortega jalapeno and onion taco seasoning.

2. While the meat is cooking, lightly spray/grease a 12 regular sized muffin cup pan. Open a 12 pack tube of refrigerated breadstick dough (by the crescent rolls). Preheat the oven to whatever it says on the package. Seperate the dough at the perforations and roll each strip into a ball (there will be 12). With a rolling pin, use a little elbow grease to roll out each ball into a 4 inch (approx) circle and press into the bottom and sides of each muffin cup.

3. Spoon a little taco meat into each cup. It will only be about a spoonful. Then top with a little bit of canned diced tomatoes with green chiles. Sprinkle on a pinch of shredded cheese, I like colby jack but mexican blend is obviously a good choice.

4. Bake according to the dough directions (about 10 minutes). Pop the cups out of the pan and onto a platter. Top with a little dollop of sour cream and some diced green onion.