Mini Taco Cups (Printable)

Crispy tortilla cups filled with savory beef, melted cheese, and fresh toppings, perfect for gatherings.

# What You'll Need:

→ Meat

01 - 9 oz ground beef (can substitute ground turkey or 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 cut from larger tortillas)
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, as desired

# How to Make It:

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 to the skillet and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Sprinkle chili powder, cumin, paprika, salt, and black pepper over the beef. Stir well and cook for an additional minute. Remove from heat.
05 - Press each tortilla round into the muffin tin cups, folding edges to conform and create 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 to 12 minutes, until tortillas are crisp and cheese has melted.
08 - Allow taco cups to cool for 3 to 5 minutes. Add salsa, sour cream, avocado, tomato, cilantro, and jalapeño slices as desired. Serve warm.

# Expert Advice:

01 -
  • They're crispy on the outside, tender on the inside, and somehow feel fancier than regular tacos despite being less fussy to make.
  • Everyone can customize their own toppings, so picky eaters and adventurous ones are equally happy at the same table.
  • You can prep the beef mixture ahead and assemble everything in under fifteen minutes when guests arrive.
02 -
  • Don't overstuff the tortilla cups or they'll tip and spill in the oven—a modest amount of filling keeps them stable and crispy.
  • If your tortillas crack when you press them into the tin, they were probably too cold; let them sit out for a minute or microwave them briefly to make them pliable and forgiving.
03 -
  • If the tortilla edges brown too fast before the cheese melts, cover the tin loosely with foil for the first 5 minutes, then remove it to let them crisp up.
  • Room-temperature toppings like salsa and avocado taste better than cold ones, so let them sit out for a few minutes before serving if they've been in the fridge.
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