Crunchy Taco Cups

1. Preheat the oven to 375°F. Spray a muffin pan with avocado oil spray.
2. In a large skillet, warm the olive oil over medium heat, then cook the ground meat. Crumble and cook for about 5 minutes.
3. Add taco seasoning, as much as you’d like. I stuck to 1 tbsp to keep it mild for my kids. Continue to cook / crumble until cooked through. Season with salt and pepper. Set aside.
4. If using almond flour tortillas, pop them in the microwave for about 15 seconds to make them less breakable.
5. Transfer tortillas to a cutting board and cut the rounded edges off, then cut down the middle so you’re left with rectangle shapes. Save the larger scraps to make more taco cups.
6. Overlap two tortilla rectangles (or the side scraps) into each spot in the muffin pan.
7. Add about 2 tbsp of the cooked taco meat into each tortilla cup, then sprinkle the shredded cheese on top. Spray with avocado oil.
8. Bake for about 10 minutes or until cheese melts. You can broil for the last 2 minutes to brown the tortillas but watch carefully so they don’t burn!
9. Top with your favorite taco toppings. Dig in, enjoy!