Cheesy Shell Taco Bites

All flavor, no fuss.

• Ready In: 30 mins
• Yields: 8 taco cups

Ingredients

• For Shells

• 20  tablespoons  shredded cheddar cheese

• For Filling

• 1  lb hamburger
• 1 (1 1/4ounce) package  taco seasoning
• 1⁄2 cup salsa, or 1/2 cup picante sauce
• 3  tablespoons salsa
•  shredded cheddar cheese
•  sour cream
•  salsa
•  avocado, cubed
•  cilantro

Directions

1. For Shells:
2. Preheat oven to 350 degrees F.
3. Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
4. Bake on a parchment-lined baking sheet for 7 minutes.
5. Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
6. For the Taco Filling:
7. Cook hamburger until browned.
8. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
9. Simmer for 3-5 minutes.
10. Assembly:
11. Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.