Easy Taco Meat and Low Carb Mini Taco Cups

For the Taco Meat:

1. Add 2 tbsp olive oil or butter to a medium saute pan over medium heat.
2. Saute the finely diced onion for about 5 minutes, then add the minced garlic and cook for another minute.
3. Stir in the 2 tbsp Dak's Spices taco knight seasoning, 1 tsp dried oregano, 1 tsp dried cilantro, 1 tsp sea salt, and 1/4 tsp black pepper to the onions and garlic.
4. Add the 1 lb ground beef, breaking it up with a spoon to ensure it doesn’t form large chunks.
5. Brown the beef for about 8 minutes, then add the 5.5 oz V8 juice and simmer for 2 minutes.

For the Mini Taco Cups:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Use a round cookie cutter to cut about 3 circles out of each of the 3 low carb flour tortillas, depending on the size of your tortillas.
3. Spray olive oil or spray butter into a muffin pan.
4. Press the round tortilla circles into each cup of the muffin pan.
5. Spray the top of the tortilla cups with olive oil or spray butter.
6. Bake for about 15 minutes or until the cups start to brown and become crispy.
7. Remove the pan from the oven. Let cool slightly, then carefully remove the cups from the pan.

To Assemble: Fill the cooled mini taco cups with the prepared taco meat. Serve immediately.