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Taco Cups with Tortillas Muffin Tins

Taco Cups with Tortillas Muffin Tins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil or nonstick spray
  • 8 small flour tortillas (6-inch or street taco size)
  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • ¼ cup water
  • 1 cup shredded Mexican-blend cheese or sharp cheddar
  • Optional toppings: diced tomato, shredded lettuce, sour cream, salsa, jalapeño, cilantro

Method
 

  1. Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin. Press a tortilla into each cavity, pleating the edges so they sit snugly and rise slightly above the rim. Trim to fit if needed.
  2. Brown 1 lb ground beef in a skillet over medium-high heat until no longer pink, about 6 to 7 minutes. Drain fat, then stir in 2 tbsp taco seasoning and ¼ cup water. Simmer 2 to 3 minutes until thickened.
  3. Spoon beef evenly into the tortilla shells, about 2 tbsp per cup. Top each with a pinch of the 1 cup shredded cheese.
  4. Bake 12 to 15 minutes, until tortilla edges are golden and cheese is melted and bubbly. Let cups rest in the pan 2 minutes before removing.
  5. Run a knife around each cup to loosen, lift them out, and add your favorite toppings. Serve right away while crisp.

Notes

If using corn tortillas, microwave them for 20 seconds to make them pliable and bake 2 minutes longer. You can swap the ground beef for ground turkey, chicken, or even seasoned black beans. For extra-crunchy bottoms, place the muffin tin on a preheated baking sheet before it goes into the oven.