All The News that is fit to EAT!


Giveaway & Taco Cups

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
05/02/2016 07:06 AM

Greetings from Tink World!

Well, the time has come to announce the winner of our ground beef giveaway! We went old school and drew names out of a hat. Well, technically it was a bowl. Cohen was really excited about helping choose the winner. He closed his eyes and mixed up the names without even being told to do so. Anyway, the winner is...drum roll, please...Michael Horgan. Michael, you'll have 24 hours to contact us via email or Facebook to work out the details of picking up your meat! Congratulations! Thanks to everyone for entering. We'll be doing another giveaway soon! So, stay tuned!

Taco cups were a hit last week with the whole family. It was fun to make and really easy. They were even good left over. I mean, who wouldn't love a portable mini tacos!?! 

You'll need:

Tortilla shells

1 lb. Tink's Ground Beef

Pinto or black beans

1 onion

shredded cheese

1 jalapeno

So, the first step is to decide what size cups you'd like. We had bite size and a little larger for the adults. The bite size were made by cutting an 8 inch tortilla into three smaller circles using a mason jar lid or biscuit cutter. They fit perfectly into the small muffin pans. For the larger ones, we used the mini, street size tortillas. They fit in a regular muffin pan. 

Preheat the oven to 350 degrees. Put the muffin pans in the oven for 3-8 minutes depending on size. You'll want the shells to become brown and crunchy. 

Then, cook your taco meat. We used 1 lb. of Tink's ground beef. Browned with cumin, smoked paprika, ancho chili powder, coriander, cilantro, onions, garlic, salt and pepper. 

Whatever beans you use is up to you. We used homemade pinto beans. Soaked for 36 hours in water and apple cider vinegar. Then, cooked on the stove for 3-4 hours with a lot of spices. This has become a staple in our house. 

Now, it's time to stuff the cups. Beans on the bottom, then meat and top with cheese and chopped jalapenos. Put the pans back in the oven until cheese is melted, 5 -10 minutes. 

For extra flavor, you can serve with sour cream and/or guac on top. The recipe is vague because this recipe can be personalized to your liking. So, have fun! This recipe is great to have the kids make their own. 

As for markets, Team Tink will be attending the Decatur Farmers Market on Saturday, May 7. We'll have gift certificates and a special for those last minute Mother's Day gifts. 

Well, that's all. Have a great week. We'll see you at the market!

Add Comment:
Please login or register to add a comment or get notified when a comment is added.
Powered by liveSite