Ingredients:

  • 12 small corn tortillas
  • 2 tbsp olive oil, melted
  • 1/2 tsp sea salt
  • 1 lb 93% lean ground beef
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 cup water
  • 1 cup shredded low-fat sharp cheddar cheese
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded iceberg lettuce
  • 1/2 cup fresh pico de gallo
  • 6 black olives, sliced
  • 8 square crackers

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Brush the inside of each muffin cup lightly with oil.
  3. Cut the corn tortillas in half to create semi-circles.
  4. Press each half-circle into a muffin cup, pushing the edges down to form a bowl.
  5. Brush the tops with melted olive oil and sprinkle with salt.
  6. Bake for 8–10 minutes until the edges are golden and the shells feel rigid. Remove and let cool.
  7. Heat 2 tbsp of olive oil in a skillet over medium-high heat.
  8. Add the ground beef, breaking it apart with a spatula until browned and no longer pink.
  9. Stir in the chili powder, cumin, and garlic powder, cooking for 1 minute until fragrant.
  10. Pour in the water or broth and simmer until the liquid has reduced and the meat is well-coated.
  11. Divide the cooked meat among the crispy shells and top with shredded cheddar cheese.
  12. Top with Greek yogurt, shredded lettuce, and pico de gallo.
  13. Decorate with sliced black olives to create spider shapes and insert a square cracker for tombstone accents.