Pairing the bold flavors of chorizo with the layers of a taco, this is easily one of my new favorite meals. Inspired by a recent video I watched, this hand held taco cup will also make a great dish for parties or gatherings.
Full time 1 hour.
Makes 12 taco cup, serving 6-12
1 lb chorizo, casing removed
15 oz can diced tomatoes, drained
4 oz can diced green chili, drained
*2 cups Spanish yellow rice, cooked
*1 package 90 second Spanish Rice
12 flour soft taco wraps (you can trim curved edges to make sqaure if desired)
3/4 cup shredded cheddar cheese (I am using white cheddar/cheddar blend)
3 tbsp olive oil, divided
Preheat oven to 350'.
In a large sauté pan combine chorizo with rice and 1/2 tbsp olive oil.
Cook over medium high heat 5 minutes, to fully warm the chorizo.
Add in green chilis and stir well to incorporate, cooking am additional 3-5 minutes.
Add in tomatoes and stir well to fully incorporate.
Lower heat to low-simmer and allow to continue cooking untouched, for 5 minutes.
While this cooks, gently press soft taco wraps into 12 muffin tins creating a nice little cup.
Brush remaining olive oil onto exposed edges of taco cup to prevent burning.
Bake in oven 15-20 minutes or until edges have turned a light golden brown.
Remove taco cups from muffin tin using a spoon and move to serving platter.
Serve immediately with some sour cream and guacamole. Cheers!