Kid-Friendly Taco Cups

25 min · Serves 12

Based on a recipe from Created by the National Pork Board, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• ½ cuplow-fat shredded cheddar cheese
• 7.4 mlvegetable oil
• 1small white onion, chopped
• 14.8 mlgarlic, minced
• 1 lbground pork
• ½yellow bell pepper, seeded and diced
• ½green bell pepper, seeded and diced
• 1 cupbaby spinach, shredded
• 4.9 mlchili powder
• 4.9 mlsalt
• 2½ mlground cumin
• 2½ mlpaprika
• 2½ mlground black pepper
• 1 cupheirloom cherry tomatoes, quartered
• 1lime, juiced
• 59.1 mlfresh cilantro, chopped

How to cook it

1. Heat the oil in a large skillet over medium heat and sauté the onion until soft, which takes about 5 minutes.
2. Add the garlic, ground pork, diced peppers, and spinach to the pan, stirring to break up the meat until it is fully browned, about 6 minutes.
3. Stir in the chili powder, salt, cumin, paprika, and black pepper, cooking for another 2 to 3 minutes until the pork reaches an internal temperature of 160 degrees F, then remove from the heat.
4. In a separate small bowl, toss the quartered tomatoes with the lime juice and cilantro, adding extra salt if you like.
5. Fill 12 serving cups with the cooked pork mixture and top with the tomato salsa before serving.

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