With Chad's newly diagnosed diabetes, dinnertime has become a bit of a struggle. Until his blood sugar evens out, there aren't many options in the way of low carb dinners.
Someone pinned a cool idea for easy taco salad shells made from corn tortillas from emily bites and I decided to give it a shot for dinner tonight. Let me just say that it was such a fun dinner that was so easily customizable for the whole family.
Anyway, it doesn't get much easier than this. First I made taco meat with ground beef, spiced up a can of refried beans, chopped and diced tomatoes and toppings, and whipped up some guacamole.
Then I sprayed corn tortillas with cooking spray and placed them between four of the muffin cups on an upside down muffin pan.
Emily seemed to have no trouble with her tortillas but mine didn't like staying put to bake and crisp up, so I made a weight with dry rice wrapped in an aluminum foil ball and placed it in the cup so that it wouldn't slip. I baked them this way for 6-8 minutes on 450, although you could reduce that to 400 and bake them a bit longer and not get the brown edges.
It was a win for us, kids love putting their own toppings in. Taco meat, refried beans, shredded lettuce, tomatoes, guac, sour cream, and some shredded cheese made a delicious combination. We'll definitely do this easy weeknight dinner again soon!