Beefy Cheesy Taco Cups with Sweet Corn Salsa

Preheat your oven to 375°F. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula.

Stir in 1 tablespoon of taco seasoning and 1/4 cup of water, allowing it to simmer for 5 minutes. While the beef is cooking, cut 6 small flour tortillas into circles using a cookie cutter or a glass.

Press each tortilla circle into the cups of a greased muffin tin to form cups. Bake the tortilla cups in the preheated oven for 8-10 minutes until they are crispy and lightly golden.

Remove the tortilla cups from the oven and fill each with the seasoned beef mixture. Top each cup with 1/2 cup of shredded cheddar cheese.

Return the muffin tin to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

While the taco cups are baking, prepare the sweet corn salsa by combining 1 cup of sweet corn, 1/2 cup of diced tomatoes, 1/4 cup of chopped red onion, 1/4 cup of chopped cilantro, the juice of 1 lime, and salt to taste in a bowl.

Once the taco cups are ready, remove them from the oven and let them cool for a minute. Serve the Beefy Cheesy Taco Cups warm, topped with the sweet corn salsa and a dollop of sour cream if desired.