Save to Pinterest I discovered mini taco cups by accident while meal prepping for a lazy Sunday. My muffin tin was sitting on the counter, and instead of making muffins, I thought: what if I pressed tortillas into these cups instead? Twenty minutes later, I had golden, crispy shells filled with seasoned beef and melted cheese that everyone at the table wanted seconds of. Now they're my go-to when I need something that looks fancier than it actually is.
My neighbor came over unexpectedly during a dinner party, and I had nothing ready. I threw together these cups in the oven, and she asked for the recipe before she even finished eating. Now she makes them every Friday for her family. That moment taught me that simple food made with intention tastes better than anything complicated.
Ingredients
- Ground beef (250 g): Choose 80/20 blend for flavor without excess grease—turkey or chicken work beautifully too if you want something lighter.
- Small onion and garlic: Finely diced onion dissolves into the beef and adds sweetness; fresh garlic is non-negotiable for depth.
- Chili powder, cumin, paprika: This trio is the soul of the dish—don't skip any one or the flavor falls flat.
- Flour tortillas (12 small): Street taco size works perfectly, but if you only have large tortillas, cut 10-cm rounds with a bowl or cookie cutter.
- Cheddar and Monterey Jack cheese: The combination melts smoothly and browns beautifully; blending cheeses makes a difference you can taste.
- Toppings (salsa, sour cream, avocado, cilantro, tomato, jalapeños): Fresh toppings are where the magic happens—these elevate simple cups into something memorable.
Instructions
- Set up your workspace:
- Preheat your oven to 200°C (400°F) and lightly grease every cup in a 12-cup muffin tin with butter or oil so the tortillas release easily after baking. This takes 2 minutes but saves frustration later.
- Brown the beef and build flavor:
- Heat a skillet over medium heat, add ground beef, and break it up as it cooks for 4-5 minutes until no pink remains. The sizzle and browning are what you're after here.
- Soften the aromatics:
- Add diced onion and cook for 2 minutes until it smells sweet and starts to soften, then add minced garlic and cook for just 30 seconds—you want to hear it sizzle but not burn.
- Season with confidence:
- Sprinkle in chili powder, cumin, paprika, salt, and pepper, stir well, and cook for 1 more minute until the spices wake up and smell fragrant. This step is worth slowing down for.
- Shape your cups:
- Press each tortilla round into a muffin cup, gently folding the edges to create a cup shape without tearing. Work quickly but carefully—torn tortillas still taste great but won't hold their shape.
- Fill and cheese:
- Divide the beef mixture evenly among the tortilla cups, then top each with a mix of shredded cheddar and Monterey Jack cheese. Generous cheese means every bite has melted richness.
- Bake until crispy:
- Bake for 10-12 minutes until the tortilla edges are golden and crispy and the cheese bubbles slightly at the edges. You'll smell the moment they're ready.
- Cool and top:
- Let the cups cool for 3-5 minutes in the tin so they set, then carefully remove them. Top with fresh salsa, a dollop of sour cream, diced avocado, tomato, cilantro, and jalapeño slices if you like heat.
Save to Pinterest My daughter asked if these counted as real tacos, and I realized that yes, they do—maybe even more so, because she could hold them, fill them exactly how she wanted, and eat them without sauce dripping everywhere. That's when food stops being about technique and starts being about joy.
Why the Muffin Tin Matters
The muffin tin is what makes this recipe work. It cradles the tortilla as it bakes, creating crispy walls without deep frying. Standard 12-cup tins are perfect—not too wide, not too shallow. I've tried other pans, and nothing shapes the tortilla as beautifully or evenly as the muffin tin does.
Making Them Ahead
You can prepare the beef mixture up to 2 days ahead and store it in the fridge, then assemble and bake on the day you need them. You can also fully bake the cups, cool them completely, and store them in an airtight container for up to 2 days—just reheat gently in a 160°C oven for 5 minutes before topping. This makes them ideal for meal prep or entertaining because the hard part is already done.
Variations and Swaps
Ground turkey or chicken are leaner options that work beautifully—use the same spices and cooking time. Black beans mixed with corn make a vegetarian version that's equally satisfying. You could also add jalapeños or hot sauce to the beef mixture for extra heat, or swap the cheese for a Mexican blend if that's what you have on hand.
- Try seasoned ground turkey for a lighter version that bakes just the same way.
- Add 60 ml of hot sauce to the beef mixture if your crew likes spice.
- Crumbled chorizo mixed with ground beef adds smokiness and depth if you want something more complex.
Save to Pinterest These cups transformed the way I think about weeknight cooking. Something this simple shouldn't taste this good, but it does.
Recipe FAQs
- → Can I use ground turkey instead of beef?
Yes, ground turkey makes a leaner alternative and can be used with the same seasoning for similar flavor.
- → How do I keep the tortilla cups from getting soggy?
Pressing tortillas firmly into the muffin tin and baking until they're crisp helps prevent sogginess.
- → What cheese works best for melting in these cups?
Cheddar and Monterey Jack melt well, providing creamy texture and rich flavor.
- → Can I prepare these in advance?
You can assemble the cups ahead and refrigerate them before baking, then bake just before serving.
- → Are there vegetarian options for the filling?
Yes, substitute ground beef with black beans or other plant-based proteins for a vegetarian version.