Mini Taco Cups Delight (Printable)

Crispy tortilla cups filled with seasoned beef, cheddar, and fresh toppings, ideal for parties or quick meals.

# Components:

→ 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)

# Method:

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 to 5 minutes.
03 - Add diced onion 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 muffin tin cups, folding edges as needed to form a cup.
06 - Distribute the meat mixture evenly among the tortilla cups. Top each with shredded cheddar and Monterey Jack cheese.
07 - Bake for 10 to 12 minutes, until tortillas are crispy and cheese is melted.
08 - Allow to cool for 3 to 5 minutes. Garnish with salsa, sour cream, avocado, tomato, cilantro, and jalapeño slices as desired. Serve warm.

# Expert Advice:

01 -
  • They're crispy on the outside, warm and cheesy on the inside—everything good about tacos but shaped like little edible vessels.
  • Prep is genuinely quick, and you can load them up with whatever you have on hand, making them endlessly flexible.
  • Watching people's faces when they discover these fit perfectly in your palm is worth the oven time alone.
02 -
  • Greasing the muffin tin matters more than you'd think—even a light coating prevents sticking and makes removal almost effortless.
  • Don't skip the rest period after baking; it's the difference between a tortilla that's floppy and one that's genuinely crispy.
03 -
  • Cut your tortillas ahead of time and stack them with parchment between layers so assembly feels almost automatic.
  • If your tortillas seem dry or hard to work with, wrap them in a damp towel for 2 minutes to soften them just enough to shape without tearing.
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