Easy Taco Cups: Savory Mini Meals, Quick & Fun! (Print Version)
Whip up these Easy Taco Cups for a fun weeknight dinner! Quick to make with simple ingredients, they're a family favorite, perfect for busy evenings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Taco Cups
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Can be made gluten-free with corn tortillas
# Ingredients:
→ Base Layers
01 -
12 small flour tortillas (street taco size)
02 -
1 lb ground beef (80/20 recommended)
→ Savory Fillings
03 -
1 yellow onion, diced
04 -
3 cloves garlic, minced
05 -
2 tbsp taco seasoning (store-bought or homemade)
06 -
1 tbsp tomato paste
07 -
1/2 cup beef broth
→ Fresh Toppings
08 -
1 cup shredded cheddar cheese
09 -
Shredded lettuce
10 -
Diced tomatoes
11 -
Sour cream
12 -
Fresh cilantro, chopped
→ Optional Extras
13 -
Non-stick cooking spray
14 -
Guacamole
15 -
Pickled jalapeños
# Instructions:
01 -
First things first, get that oven preheating to 375°F (190°C) and grab your muffin tin. Now, here's where my past self made a huge mistake: spray those cups generously with non-stick spray! Seriously, don't skip this. Gently press a small flour tortilla into each cup, letting the edges fan out a bit. It’s okay if they overlap; they’ll crisp up nicely. This is the simple start to your Easy Taco Cups, setting the stage for all that deliciousness.
02 -
Get a large skillet over medium-high heat. Toss in your ground beef and break it up with a spoon. You want to brown it until there’s no pink left, about 5-7 minutes. Oh, the smell of browning beef always makes my kitchen feel like a bustling diner! Drain off most of the excess fat, but leave just a little bit for flavor – we’re not going for bland here, folks. This step is crucial for the savory base of your Easy Taco Cups.
03 -
Reduce the heat to medium. Add your diced onion to the skillet with the beef and cook until it softens and turns translucent, about 3-4 minutes. Then, stir in that glorious minced garlic for another minute until it’s fragrant – don't let it burn, that's a sad smell! This step is where the magic really starts to happen, building those deep, savory layers for your Easy Taco Cups.
04 -
Now for the good stuff! Stir in your taco seasoning and tomato paste, cooking for about a minute to toast those spices and deepen the tomato's flavor. Pour in the beef broth and bring it to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the flavors have a chance to really meld. This is where your meat filling transforms into something truly irresistible for your Easy Taco Cups.
05 -
Carefully spoon the seasoned ground beef mixture into each tortilla cup in your muffin tin. Don't overfill them, or you'll have a cheesy eruption in your oven – speaking from experience here! Top each one generously with a sprinkle of shredded cheddar cheese. This is the moment where I get excited, seeing those little cups ready for their cheesy transformation into Easy Taco Cups.
06 -
Pop the muffin tin into your preheated oven and bake for 10-15 minutes, or until the tortilla edges are golden brown and crispy, and the cheese is bubbly and melted. The kitchen will smell absolutely divine! Let them cool for just a minute or two before carefully lifting them out. Serve these Easy Taco Cups warm with all your favorite fresh toppings. Pure happiness, I tell ya!
# Notes:
01 -
Don't overfill those cups, or you'll have a cheesy, meaty disaster on your hands – trust me, I've been there!
02 -
Store leftover filling and shells separately for crispier reheats; soggy shells are just sad.
03 -
No ground beef? Ground turkey or even black beans work wonderfully, I've tried them all with varying success.
04 -
Serve these with a side of creamy avocado ranch for an extra pop of flavor and coolness.
# Equipment Needed:
01 -
Muffin tin
02 -
large skillet
03 -
mixing bowls
# Nutrition (Per Serving):
Calories: 280 kcal
Total Fat: 18g
Total Carbohydrate: 15g
Protein: 14g