Mini Taco Cups Delight (Printable)

Crispy tortilla cups filled with seasoned beef, melted cheeses, and fresh toppings, baked for a flavorful bite.

# What You’ll Need:

→ Meat

01 - 9 oz ground beef (or ground turkey/chicken)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 1 garlic clove, minced

→ Seasonings

04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Base & Dairy

09 - 12 small flour tortillas (street taco size, or 4-inch rounds)
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese

→ Toppings (optional)

12 - 1/2 cup salsa
13 - 1/4 cup sour cream
14 - 1 small avocado, diced
15 - 2 tbsp chopped fresh cilantro
16 - 1 small tomato, diced
17 - Jalapeño slices (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
02 - Heat a skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until no longer pink, about 4–5 minutes.
03 - Add diced onion to the skillet and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Sprinkle in chili powder, cumin, paprika, salt, and black pepper. Stir well and cook for 1 more minute. Remove from heat.
05 - Press each tortilla round into the muffin tin cups, folding edges as needed to form a cup shape.
06 - Divide the beef mixture evenly among the tortilla cups. Top each with shredded cheddar and Monterey Jack cheeses.
07 - Bake in the preheated oven for 10–12 minutes until tortillas are crisp and cheese is melted.
08 - Allow taco cups to cool for 3–5 minutes. Add salsa, sour cream, diced avocado, tomato, cilantro, and jalapeño slices as desired. Serve warm.

# Expert Tips:

01 -
  • They're crispy on the outside and perfectly seasoned inside, yet you can customize each one exactly how you like it.
  • You bake them all at once instead of frying in batches, which means less mess and more time to chat with your guests.
  • Leftover cups reheat beautifully in a 350°F oven for 5 minutes, making them perfect for meal prep.
02 -
  • Don't overstuff the cups or the filling will spill out the sides during baking; a modest spoonful of beef is plenty because the cheese will add volume as it melts.
  • Let them cool for a few minutes before adding cold toppings like avocado and sour cream, otherwise the heat will turn them mushy.
03 -
  • Use a light touch when pressing tortillas into the muffin cups so they don't tear, and if one does rip slightly, just overlap it with a small piece from another tortilla.
  • If your tortillas are too stiff to fold without cracking, warm them briefly in a skillet or wrap them in a damp towel for 30 seconds to make them pliable.
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