Mini Taco Cups with Beef (Print Version)

Crispy tortilla cups loaded with seasoned beef, melted cheddar, and fresh toppings. A fun twist on classic tacos.

# What You 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

# How-To Steps:

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

# Expert Tips:

01 -
  • Individual portions mean everyone gets exactly the toppings they want without any negotiations
  • The crispy-edged tortilla cups taste like something from a restaurant but take barely any effort
02 -
  • Let the beef mixture cool slightly before filling the cups or the tortillas will get soggy before they finish baking
  • Do not skip the pre-bake step or the bottoms will be floppy instead of crispy
03 -
  • Use a round cookie cutter or wide-mouth glass to cut perfect tortilla circles quickly
  • If the cups puff up too much while pre-baking, gently press them down with the back of a spoon

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