Mini Taco Cups with Beef (Printable Version)

Crispy shells stuffed with seasoned beef, melted cheese, and fresh toppings for easy entertaining.

# What You'll Need:

→ For the Cups

01 - 12 small flour tortillas (6-inch) or 12 wonton wrappers

→ For the Filling

02 - 1/2 lb ground beef
03 - 1/2 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon taco seasoning
06 - 1/3 cup tomato sauce

→ For the Toppings

07 - 1 cup shredded cheddar cheese
08 - 1/2 cup sour cream
09 - 1/2 cup diced tomatoes
10 - 1/4 cup chopped fresh cilantro
11 - 1/4 cup sliced black olives
12 - 1 small jalapeño, thinly sliced

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with cooking spray or oil.
02 - Cut tortillas into circles slightly larger than the muffin cups (about 4 inches diameter). Press each circle firmly into a muffin cup to form a shell. If using wonton wrappers, place one wrapper per cup.
03 - Bake the tortilla cups for 5-6 minutes until just starting to crisp. Remove from oven but keep in the tin.
04 - While cups bake, heat a skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned. Drain excess fat if needed.
05 - Add chopped onion and garlic to the beef. Cook for 2 minutes until softened. Stir in taco seasoning and tomato sauce. Simmer for 3 minutes until slightly thickened. Remove from heat.
06 - Spoon the beef mixture evenly into the pre-baked tortilla cups. Top each cup with shredded cheddar cheese.
07 - Return to oven and bake for 7-8 minutes, or until cheese is melted and bubbly and cups are golden brown.
08 - Let cool for 2 minutes in the tin, then carefully remove taco cups using a small spatula or knife.
09 - Top each cup with a dollop of sour cream, diced tomatoes, cilantro, olives, and jalapeño slices as desired. Serve immediately while warm.

# Expert Advice:

01 -
  • These disappear faster than you can bake them, so you might want to double the batch
  • The perfect handheld portion means no messy taco night spills on your couch
02 -
  • Dont skip the prebake step or your tortilla bottoms will get soggy and sad
  • Letting them cool for just 2 minutes makes removing them from the tin so much easier
03 -
  • Use a round biscuit cutter or large glass to cut perfect tortilla circles
  • Warm tortillas in the microwave for 15 seconds before cutting to prevent cracking

Return