@eveliaarellano845: Aquí recordando nuestros seres queridos, mi esposo, mis papás, mis abuelitos y tíos y tías #parati feliz y bendecida noche

eveliaarellano845

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Thursday 22 October 2026 00:08:17 GMT

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irmaarrellano860 :

triste pero vonita cansion vonitos recuerdos

2026-10-22 00:37:50

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Crispy Beef Taco Cups Ingredients: 12 flour tortillas (6-inch, soft taco size) 2 tablespoons butter, melted, for brushing the tortillas Nonstick cooking spray 1 pound (450 g) ground beef, 80/20 1 tablespoon olive oil 1 small yellow onion, finely diced 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried oregano 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons tomato paste ⅓ cup beef broth ¾ cup corn kernels, canned and drained or frozen and thawed 4 ounces (115 g) cream cheese, softened 4 ounces (115 g) Velveeta, cubed 2 cups shredded sharp cheddar cheese, divided 1 Roma tomato, seeded and finely diced 1 ripe avocado, pitted and cut into small cubes 1 tablespoon fresh lime juice 3 tablespoons fresh cilantro, finely chopped Directions: Preheat the oven to 375°F (190°C). Line a large baking sheet with foil and spray a 12-cup muffin tin generously with nonstick spray. Stack the tortillas, wrap them in a damp paper towel, and microwave for 20 to 30 seconds until soft and pliable so they don’t crack when shaped. Brush one side of each tortilla lightly with the melted butter. Press each into a muffin cup, butter side up, and pleat the sides so it forms a deep cup with a ruffled edge. Bake the empty cups for 8 to 9 minutes, until lightly golden and crisp at the edges. If the centers puffed up, press them down gently with the back of a spoon. Cool in the tin for 2 minutes, then lift the cups out and set them on the foil-lined baking sheet. While the cups bake, heat the olive oil in a large skillet over medium-high heat. Add the ground beef in one even layer and let it sear undisturbed for 2 to 3 minutes. Break the beef into small crumbles and cook 5 to 6 minutes more, until deeply browned with dark caramelized edges. Drain off all but 1 tablespoon of the fat. Add the onion and cook 3 minutes until softened, then add the garlic and cook 30 seconds until fragrant. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Add the tomato paste and cook 1 minute, stirring constantly, to toast the spices. Pour in the beef broth and add the corn. Simmer 3 to 4 minutes, stirring often, until the liquid is nearly absorbed and the beef is thick but still moist. Reduce the heat to low. Add the cream cheese and Velveeta and stir until completely melted and glossy, then stir in ½ cup of the cheddar until smooth. Adjust salt to taste. In a small bowl, gently toss the diced tomato and avocado with the lime juice, 2 tablespoons of the cilantro, and a pinch of salt. Set aside for serving on the side. Spoon about ¼ cup of the beef filling into each baked tortilla cup, packing it level with the rim. Top each cup with the remaining 1½ cups cheddar, about 2 tablespoons per cup, spread in a patch over the center of the beef. Bake 5 to 6 minutes, until the cheddar is melted, bubbling, and golden with browned spots and the tortilla edges are deep golden. Cool 2 minutes, sprinkle with the remaining 1 tablespoon cilantro, and serve right away with the tomato and avocado topping on the side so the cups stay crisp. Cooking Time: 40 minutes | Servings: 6 (2 cups each) | Calories: 640 per serving

Crispy Beef Taco Cups Ingredients: 12 flour tortillas (6-inch, soft taco size) 2 tablespoons butter, melted, for brushing the tortillas Nonstick cooking spray 1 pound (450 g) ground beef, 80/20 1 tablespoon olive oil 1 small yellow onion, finely diced 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried oregano 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons tomato paste ⅓ cup beef broth ¾ cup corn kernels, canned and drained or frozen and thawed 4 ounces (115 g) cream cheese, softened 4 ounces (115 g) Velveeta, cubed 2 cups shredded sharp cheddar cheese, divided 1 Roma tomato, seeded and finely diced 1 ripe avocado, pitted and cut into small cubes 1 tablespoon fresh lime juice 3 tablespoons fresh cilantro, finely chopped Directions: Preheat the oven to 375°F (190°C). Line a large baking sheet with foil and spray a 12-cup muffin tin generously with nonstick spray. Stack the tortillas, wrap them in a damp paper towel, and microwave for 20 to 30 seconds until soft and pliable so they don’t crack when shaped. Brush one side of each tortilla lightly with the melted butter. Press each into a muffin cup, butter side up, and pleat the sides so it forms a deep cup with a ruffled edge. Bake the empty cups for 8 to 9 minutes, until lightly golden and crisp at the edges. If the centers puffed up, press them down gently with the back of a spoon. Cool in the tin for 2 minutes, then lift the cups out and set them on the foil-lined baking sheet. While the cups bake, heat the olive oil in a large skillet over medium-high heat. Add the ground beef in one even layer and let it sear undisturbed for 2 to 3 minutes. Break the beef into small crumbles and cook 5 to 6 minutes more, until deeply browned with dark caramelized edges. Drain off all but 1 tablespoon of the fat. Add the onion and cook 3 minutes until softened, then add the garlic and cook 30 seconds until fragrant. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Add the tomato paste and cook 1 minute, stirring constantly, to toast the spices. Pour in the beef broth and add the corn. Simmer 3 to 4 minutes, stirring often, until the liquid is nearly absorbed and the beef is thick but still moist. Reduce the heat to low. Add the cream cheese and Velveeta and stir until completely melted and glossy, then stir in ½ cup of the cheddar until smooth. Adjust salt to taste. In a small bowl, gently toss the diced tomato and avocado with the lime juice, 2 tablespoons of the cilantro, and a pinch of salt. Set aside for serving on the side. Spoon about ¼ cup of the beef filling into each baked tortilla cup, packing it level with the rim. Top each cup with the remaining 1½ cups cheddar, about 2 tablespoons per cup, spread in a patch over the center of the beef. Bake 5 to 6 minutes, until the cheddar is melted, bubbling, and golden with browned spots and the tortilla edges are deep golden. Cool 2 minutes, sprinkle with the remaining 1 tablespoon cilantro, and serve right away with the tomato and avocado topping on the side so the cups stay crisp. Cooking Time: 40 minutes | Servings: 6 (2 cups each) | Calories: 640 per serving

most of your stack is F tier #GymTok #gym #gymtips #sciencebasedtraining #supplements

most of your stack is F tier #GymTok #gym #gymtips #sciencebasedtraining #supplements

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