Sloppy Joe Taco Cups
Transform your mealtime routine with these irresistible Sloppy Joe Taco Cups, a fun and flavorful twist on two classic comfort foods! Featuring savory ground beef simmered with garlic, onion, and a tangy, slightly sweet sauce made from tomato sauce, ketchup, Worcestershire sauce, and a hint of brown sugar, this recipe delivers bold, satisfying flavors in every bite. The filling is nestled into crispy flour tortilla "cups," baked to perfection in a muffin tin, and topped with melty shredded cheddar cheese for an extra layer of decadence. Ready in just 35 minutes, these handheld delights are perfect as an easy family dinner, a game-day snack, or a creative party appetizer. Garnish with fresh parsley or cilantro for a burst of color and freshness, and watch these Sloppy Joe Taco Cups disappear in record time!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup (diced) Yellow onion
- 2 cloves (minced) Garlic cloves
- 8 oz Tomato sauce
- 0.25 cup Ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp Brown sugar
- 1 tsp Chili powder
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 6 pieces Flour tortillas (medium size)
- 1 cup Shredded cheddar cheese
- 2 tbsp Chopped fresh parsley or cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat. Add the ground beef and diced onion to the skillet, breaking the beef apart as it cooks. Cook until the beef is browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the tomato sauce, ketchup, Worcestershire sauce, brown sugar, chili powder, paprika, salt, and black pepper. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
While the beef mixture simmers, prepare the tortilla cups. Spray a standard muffin tin with non-stick cooking spray. Cut each flour tortilla into quarters. Layer two quarters into each muffin cup, slightly overlapping to form a cup shape.
Spoon the Sloppy Joe mixture evenly into each prepared tortilla cup.
Top each cup with shredded cheddar cheese.
Bake in the preheated oven for 10-12 minutes, or until the tortilla edges are crispy and the cheese is melted.
Remove the taco cups from the oven and let them cool for 2-3 minutes before carefully removing them from the muffin tin.
Garnish with chopped parsley or cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 4797 mg | 209% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 36.3 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1161 mg | 89% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1728 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
