Taco Cups Ground Beef Cheese (Printable)

Crispy tortilla cups filled with seasoned beef and cheddar, ideal for parties or casual dinners.

# What You'll Need:

→ Meat & Protein

01 - 1 lb ground beef (85% lean recommended)

→ Seasoning & Flavor

02 - 1 packet (1 oz) taco seasoning mix
03 - 1/3 cup water
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder

→ Tortilla Base

06 - 12 small flour tortillas (6-inch rounds)

→ Cheese & Toppings

07 - 1 1/2 cups shredded cheddar cheese (or Mexican blend)
08 - 1/2 cup salsa (plus extra for serving)
09 - 1/2 cup sour cream (optional)
10 - 1/4 cup sliced green onions (optional)
11 - 1/4 cup chopped fresh cilantro (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
02 - Using a round cookie cutter or glass rim, cut each tortilla into circles that fit snugly into muffin cups. Press circles into cups, folding edges as needed.
03 - In a large skillet over medium heat, cook ground beef until browned, breaking up with spoon for 5-6 minutes. Drain excess fat if needed.
04 - Add taco seasoning, garlic powder, onion powder, and water to beef. Stir well and simmer 2-3 minutes until thickened. Remove from heat.
05 - Spoon 1 1/2-2 tablespoons seasoned beef into each tortilla cup. Top with salsa and shredded cheese.
06 - Bake for 10-12 minutes until cheese is melted and tortillas are golden and crispy.
07 - Let cool 2-3 minutes before removing from tin. Garnish with sour cream, green onions, and cilantro if desired. Serve warm with extra salsa.

# Expert Tips:

01 -
  • Everyone gets their own adorable mini taco, which means no fighting over the last bite
  • The crispy tortilla cups hold everything together perfectly, so you can actually eat them while standing up and chatting
02 -
  • Don't skip the cooling time, or your cups might fall apart when you try to remove them from the tin
  • If your tortillas are cracking when you fold them, wrap them in damp paper towels and microwave for 20 seconds to soften
03 -
  • Use a springform ice cream scoop to fill the cups evenly and quickly
  • If the tortilla edges start browning too fast, tent the muffin tin loosely with foil for the last few minutes

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