Taco Cups

These ground beef Taco Cups are filled with south of the border flavors. The seasoned taco beef and tortillas are baked in a cupcake pan for fun individual servings. Top them with your favorite taco toppings and serve them for casual parties, family weekday dinners or game day snacks.

Ingredients to Make Taco Cups Recipe

These Taco Cups are so fun to make! Set-up a toppings bar and let everyone embellish their own with their favorite taco toppings. How to make the BEST Crunchy Taco Cups: (Scroll down for the full printable recipe card.)

• Tortillas – 12 small soft flour tortillas (6-7 inch).
• Meat – Lean ground beef forms the base of the taco meat.
• Onion – One medium onion finely diced for the filling, plus green onions for serving.
• Oil– Olive oil for cooking the beef and onion.
• Seasonings – One packet of taco seasoning plus seasoned salt, dark chili powder and lemon pepper.
• Liquid – Taco sauce adds moisture to the taco meat, but it’s important not too add too much or the tortillas will become soggy.
• Cheese – Shredded sharp cheddar cheese for the tops of the taco cups. Because cheese.
• Toppings – Sour cream, green onions, cherry tomatoes, black olives and jalapeños for serving.

How to Make the BEST Taco Cups Recipe

• Heat Oven and Prepare Pan: Preheat the oven and spray a standard size 12-cup cupcake pan with nonstick cooking spray.
• Press Tortillas into the Pan: Press one soft tortillas onto the the bottom and sides of the wells. Fold the sides to evenly fit. Spray the tortillas with nonstick cooking spray. Set aside.
• Cook Taco Meat: In a large skillet over medium-high heat, cook the ground beef and onion in olive oil until no pink remains. Drain excess grease from the pan.
• Add the Seasonings and Taco Sauce: To the pan add the taco seasoning, chili powder, lemon pepper and seasoned salt. Stir to combine then add the taco sauce.
• Assemble: Evenly divide the taco meat mixture into each tortilla cup. Sprinkle the tops with cheddar cheese.
• Oven: Bake per the recipe until lightly golden brown and the cheese has melted.
• Serve: Serve with your favorite toppings.

Tips for Making Taco Cups

• Kitchen Tools You’ll Need: Large skillet, sharp knife and chopping board, measuring cups and measuring spoons, standard size cupcake pan and cheese grater.
• Make-Ahead Tip: You can make the taco meat one to two days in advance and pop it into an airtight container. Store chilled in the fridge and assemble the taco cups just before baking. You may want to warm it slightly then proceed with the recipe.
• Suggested Toppings: The sky’s the limit with condiments and toppings. You can top these with salsa, sour cream, shredded lettuce, pico de gallo, guacamole, hot sauce, diced tomatoes, pickled jalapeños or fresh jalapeños, black olives and diced avocado.
• Side Dishes to Serve with Taco Cups: You can serve these with a simple green salad, refried beans, rice, seasoned black beans, tortilla chips and salsa or warm queso and Mexican street corn salad.

Recipe Variations

• Protein: You can use ground chicken or ground turkey in place of ground beef.
• Cheese: You can use any variety of shredded cheese that you enjoy. Colby jack cheese for a creamy mild flavor or pepper jack cheese for spice.
• Tortillas: You can use whole wheat tortillas or corn tortillas. Corn tortillas should be warmed first so they’ll be more pliable for lining the muffin pan. They tend to break more easily, if not.
• Herbs: You can add fresh cilantro or Mexican oregano to the meat mixture.
• Mini Taco Cups: You can make these in a mini muffin tin using wonton wrappers. You’d likely be able to yield 24 mini taco cups.

Storage and Leftovers

• Leftovers: Store leftover Taco Cups in an airtight container chilled in the fridge for up to 3 days.
• Reheating: Reheat in single servings in the microwave or in a cupcake pan in a preheated 325°F oven.
• Freezer: Freeze leftovers for up to 2 months and reheat just before serving.
• Freezing Taco Meat: You can make the taco meat in advance and freeze it for future meals. Store it frozen for up to 3 months. Thaw in the refrigerator and reheat then assemble the taco cups prior to baking.

More Cupcake Pan Recipes to Make

• Start your morning with these Bacon Egg Muffins perfect for busy families.
• Garlic Chive mashed Potato Puffins are a cross between puffs and muffins.
• Serve these Cornbread Muffins with soup, chili and stew.
• The kids will love these Mini Chicken Pot Pies.
• These Baked French Eggs are a sensation that went viral on Pinterest.
• Turkey Meatloaf Muffins frosted with mashed potatoes.
• Sweet Corn and Crab Puffs are baked in a mini muffin pan.
• These Nested Potato Skins can be enjoyed as an appetizer or a side dish.
• Muffin Tin Lasagna Cups from Just A Taste.

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Helpful Kitchen Items:

• Cupcake Pans
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

Print

Taco Cups

Course Appetizer, Main Course

Cuisine American, Mexican Inspired, Southern

Keyword taco-cups-recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 269kcal

Ingredients

• 12 small flour tortillas (6-7 inch)
• 1 1/2 lb lean ground beef
• 1 medium sweet onion finely diced
• 1 Tbsp olive oil
• 1 1.0 oz packet taco seasoning
• 1 tsp seasoned salt
• 1 tsp dark chili powder
• 1 tsp lemon pepper
• 1/2 cup taco sauce
• 2 cups shredded sharp cheddar cheese
• sour cream, green onions, cherry tomatoes, jalapeños, green onions for serving

Instructions

• Preheat the oven to 375°F. Lightly spray a standard size 12 cup cupcake pan with nonstick cooking spray.
• Press one soft tortillas onto the the bottom and sides of the wells. Fold the sides to evenly fit. Spray the tortillas with nonstick cooking spray. Set aside.
• In a large skillet over medium-high heat, cook the ground beef and onion in olive oil until no pink remains. Drain excess grease from the pan.
• To the pan add the taco seasoning, chili powder, lemon pepper and seasoned salt. Stir to combine then add the taco sauce.
• Simmer uncovered over medium heat for 5-10 minutes to reduce, then remove from the heat.
• Use a spoon to evenly divide the taco beef mixture into each tortilla cup. (About 1/4-1/3 cup) 
• Sprinkle each with cheddar cheese. Place the pan into the oven and bake for 15-20 minutes.
• Remove from the oven and let stand 3-5 minutes, then serve with sour cream, tomatoes, salsa, green onions, guacamole, black olives, jalapeños slices or any of your favorite taco toppings.

Notes

• • Protein: You can use ground chicken or ground turkey in place of ground beef.
  • Cheese: You can use any variety of shredded cheese that you enjoy. Colby jack cheese or pepper jack cheese for spice.
  • Tortillas: You can use whole wheat tortillas or corn tortillas. Corn tortillas should be warmed first so they’ll be more pliable for lining the muffin pan. They tend to break more easily, if not.
  • Herbs: You can add fresh cilantro or Mexican oregano to the meat mixture.
  • Mini Taco Cups: You can make these in a mini muffin tin using wonton wrappers. You’d likely be able to yield 24 mini taco cups.
  • Taco Seasoning: Premade taco seasonings will season one pound of ground beef. This recipe uses 1 1/2 pounds of meat, so the additional spices are necessary to amp up the flavor. 

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Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 18g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 635mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 291IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 3mg

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