Mini Taco Cups (Printable)

Bite-sized crispy tortilla cups layered with seasoned beef, cheddar, Monterey Jack, and fresh toppings.

# What You'll Need:

→ Meat

01 - 9 oz ground beef (or ground turkey/chicken)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 1 garlic clove, minced

→ Seasonings

04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Base & Dairy

09 - 12 small flour tortillas (street taco size or cut into 4-inch rounds)
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese

→ Toppings (optional)

12 - 1/2 cup salsa
13 - 1/4 cup sour cream
14 - 1 small avocado, diced
15 - 2 tbsp chopped fresh cilantro
16 - 1 small tomato, diced
17 - Jalapeño slices (optional)

# How to Make It:

01 - Preheat oven to 400°F and lightly grease a 12-cup muffin tin.
02 - Heat a skillet over medium heat. Add ground beef and cook until no longer pink, breaking apart with a spoon, about 4 to 5 minutes.
03 - Add diced onion to skillet and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Sprinkle chili powder, cumin, paprika, salt, and black pepper into the meat mixture. Stir well and cook for 1 minute. Remove from heat.
05 - Press each tortilla round into the muffin tin cups, folding edges as needed to create cup shapes.
06 - Distribute the cooked meat evenly among the tortilla cups. Top each with shredded cheddar and Monterey Jack cheese.
07 - Bake in the preheated oven for 10 to 12 minutes, until tortillas are crisp and cheese has melted.
08 - Allow cups to cool for 3 to 5 minutes. Garnish with salsa, sour cream, diced avocado, tomato, cilantro, and jalapeño slices as desired. Serve warm.

# Expert Tips:

01 -
  • They come together in under 35 minutes with zero fussy technique—just honest cooking.
  • One bite-sized cup is the perfect amount of everything, no more overstuffed mess.
  • They're equally at home on a party table or eaten straight from the pan on a tired weeknight.
02 -
  • Don't overfill the beef mixture or your cups will be lopsided and some will be skimpy—dividing it evenly first makes everything balanced.
  • The tortilla cups are only crispy if you actually let them cool for a few minutes before topping and eating; add the fresh toppings last or they'll soften.
  • If your tortillas are thicker or drier, you might need to soften them slightly in a damp paper towel before shaping, or they'll crack when pressed into the tin.
03 -
  • Press the tortillas into the tin cups while they're warm from the package—they're more pliable and less likely to crack or tear.
  • If your beef mixture seems too wet before filling, drain excess fat in a fine-mesh strainer so the tortillas stay crispy instead of getting soggy.
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