Taco Mini Cups

Preheat the oven to 350° F.

Finely chop one garlic clove and ¼ piece of onion. Set the other garlic clove and remaining ¼ piece of onion aside.

Heat oil in a large skillet over medium heat. Add chopped garlic clove and chopped onion. Cook for 2 minutes. Add ground beef and stir. Add bouillon and bay leaves, reduce heat to medium low. Cook until beef browns.

Add tomatoes, remaining ¼ piece of onion, remaining garlic clove, cumin, salt and 1 cup water to blender. Blend until smooth. Set mixture aside.

Add potatoes and carrots to ground beef mixture. Stir in blended mixture, bring to a simmer and cover. Cook for 15 minutes, uncover, add cilantro and continue cooking for 5 minutes more or until potatoes are tender. Remove from heat and let cool for 15 minutes.

Using a 3-inch circle cookie cutter, cut 24 circles from Tortillaland Soft Flour Tortillas. Place each circle, tucking in each mold of a mini-muffin mold, forming a mini-cup. Add 2-3 tablespoons of picadillo to each cup. Top with a sprinkle of cheese and bake for 8 minutes or until edges crisp up. Decorate with sour cream, lettuce, tomatoes and green onions.