Mini Taco Cups with Beef (Print Version)

Crispy tortilla shells with seasoned beef, melted cheese, and fresh toppings.

# 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

# How to Cook:

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, use one 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 spoon, 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 tortilla cups. Top each with shredded cheese.
07 - Return to oven and bake for 7-8 minutes, or until cheese is melted and cups are golden.
08 - Cool for 2 minutes, then carefully remove taco cups from the tin.
09 - Top with a dollop of sour cream, diced tomatoes, cilantro, olives, and jalapeño as desired. Serve warm.

# Expert Advice:

01 -
  • Everything you adore about tacos but in adorable handheld form that guests can't resist grabbing
  • The tortilla cups get incredibly crispy while staying sturdy enough to hold all that flavorful beef filling
  • You can prep everything ahead and bake them right before people arrive, making you look like a hosting genius
02 -
  • Greasing that muffin tin is non-negotiable—I once had to chisel broken tortilla cups out of the pan and it was not a fun evening
  • Let the cups cool for exactly 2 minutes, no more, no less, or they'll either stick to the pan or get too soft to hold together
  • The beef mixture needs to thicken in that final simmer or your cups will be soggy instead of perfectly crispy
03 -
  • Use kitchen shears to cut the tortillas into circles—it's faster and more precise than a knife
  • If the cups soften while standing, pop them under the broiler for 30 seconds to recrisp
  • Warm your tortillas for 10 seconds in the microwave before pressing them into the tin for fewer cracks

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