10 (6 inch) flour tortillas
1/2 lb ground beef or turkey
5/8 ounce reduced-sodium taco seasoning mix
4 ounces shredded reduced-fat monterey jack cheese
4 ounces shredded low-fat cheddar cheese
1. Preheat oven to 350 degrees. Trim about 1/2 inch from the edge of each tortilla. Push the tortilla into nonstick muffin tin and bake for 15 minutes.
2. Meanwhile, in a nonstick pan, sauté beef/turkey over medium heat, breaking apart large chunks and stirring occasional until the meat is cooked through, about ten minutes. Add taco seasoning mix and 1/3 cup water and simmer meat about 5 minutes.
3. Fill each tortilla cup with 2 tablespoons of cooked ground meat and top with a large pinch each of shredded Monterey Jack and cheddar cheese. Bake 10-12 minutes, until cheese is melted and cups start to brown.
Notes: We made these taco bowls after seeing a recipe in Parents Magazine. I wasn't able to find the recipe again, so I've posted something I found online that looks similar and is also from Parents Magazine. The recipe we used was likely in a late 2011 or early 2012 issue. This recipe is from a 2006 issue. We used the bottom of the muffin pan to make the taco bowls, as seen in the image below, and I don't think we cut any of the tortilla off.
Source: Parents Magazine (originally), but recipe here is from Food.com with ingredients scaled to make 10 taco bowls instead of 20.