Mini Taco Cups Delight (Print Version)

Crispy baked cups with seasoned beef, melted cheeses, and fresh toppings, perfect for shareable snacks or quick meals.

# 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 cut into 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)

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin.
02 - Heat a skillet over medium heat. Add ground beef and cook, stirring to break up chunks, until no longer pink, about 4 to 5 minutes.
03 - Add diced onion to the skillet and cook until softened, about 2 minutes. Stir in minced garlic and cook for 30 seconds.
04 - Sprinkle chili powder, ground cumin, paprika, salt, and black pepper over the mixture. Stir well and cook for an additional minute. Remove from heat.
05 - Press each tortilla round into the muffin tin cups, folding the edges to fit and create a cup shape.
06 - Divide the meat 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 is melted.
08 - Allow to cool for 3 to 5 minutes. Top with salsa, sour cream, diced avocado, tomato, chopped cilantro, and jalapeños as desired. Serve warm.

# Additional Tips::

01 -
  • Everyone can customize their own cup with toppings, which means less stress and more smiles around the table.
  • They're baked, not fried, so you get that crispy shell without the kitchen smelling like oil for days.
  • Fifteen minutes in the oven and you've got twelve perfect portions—ideal for feeding a crowd or having leftovers for tomorrow's lunch.
02 -
  • Don't skip the cooling step—it gives the tortillas just enough time to set and crisp up so they won't fall apart when you bite into them.
  • If you're making these ahead, bake and cool them completely, then store them in an airtight container for up to two days. Reheat briefly before adding toppings to restore the crispiness.
03 -
  • Prep all your toppings before baking—having them ready means you can fill the cups the moment they come out of the oven while everything's still warm.
  • If tortillas are thick or stiff, warm them briefly in the microwave before pressing them into the muffin tin—they'll shape much more easily without cracking.
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