Mini Taco Cups

Ingredients
Serves 4

4 10-in. (burrito-size) flour tortillas
1 lb ground turkey (I used beef)
1 carrot, shredded
1 package (1 oz) taco seasoning mix (I used McCormick's mild)
1 cup chopped lettuce
½ cup shredded Cheddar
2 plum tomatoes, seeded and chopped

1. Heat oven to 375°F. Cut three 4 1⁄4-in. circles out of each tortilla. Lightly coat tortilla circles with nonstick spray. Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 minutes until crisp. Cool.

2. Meanwhile, cook turkey and carrot with taco seasoning according to package directions. Divide turkey mixture, lettuce, Cheddar and tomato among taco cups.

Taco Pockets

Touchdown Taco Pockets
makes 10

Ingredients:
4 cans refrigerator biscuits (any kind)
1 lb. ground beef
1 package taco seasoning
water
shredded cheese
optional garnishes: lettuce, sour cream, salsa, shredded cheese

Directions:
Preheat oven to 400 degrees. Brown ground beef in a medium skillet. Add taco seasoning and water as directed on package. Cook as directed. Remove from heat.

On a cutting board, place 2 biscuits together and roll out into an oval with a rolling pin. Repeat with another 2 biscuits. Place a spoonful of taco meat and a spoonful of shredded cheese on one of the rolled out biscuits and place the other oval on top. Using a fork, press around edges to seal. Take a sharp knife and cut out a football shape. Make "laces" on top of the football with the scraps (see video tutorial).