Taco Cups
Transform your taco night with these irresistible Taco Cups—a fun, bite-sized twist on a classic favorite! Crafted from flour tortillas molded into crispy, golden shells and filled with seasoned ground beef, these mini taco bowls are baked to perfection with a layer of gooey cheddar cheese. Topped with crisp shredded lettuce, juicy diced tomatoes, tangy sour cream, and a sprinkle of fresh cilantro, each bite delivers a burst of zesty flavor and satisfying texture. Perfect as an appetizer, party snack, or quick family dinner, these Taco Cups are easy to make in just 35 minutes and are sure to be a hit at any gathering. Discover how to turn simple ingredients into handheld taco goodness with this creative and delicious recipe!
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Recipe Information
Ingredients
- 6 pieces Flour tortillas
- 1 pound Ground beef
- 1 packet Taco seasoning
- 0.25 cup Water
- 1 cup Shredded cheddar cheese
- 1 cup Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cup Sour cream
- 0.25 cup Chopped cilantro
- 1 tablespoon Vegetable oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with vegetable oil or spray with non-stick cooking spray.
Cut the flour tortillas into smaller circles (about 4-5 inches in diameter) using a round cookie cutter, a small bowl, or a knife.
Press each tortilla circle gently into the greased muffin tin cups to form a little tortilla bowl. Set the tin aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a wooden spoon. Drain any excess grease.
Add the taco seasoning and water to the cooked beef. Stir well and simmer for 2-3 minutes, allowing the flavors to combine. Remove from heat.
Spoon 2-3 tablespoons of the seasoned ground beef mixture into each tortilla cup.
Top each taco cup with a generous sprinkle of shredded cheddar cheese.
Bake the taco cups in the preheated oven for 10-12 minutes, or until the tortilla edges are golden and the cheese is melted.
Remove the taco cups from the oven and let them cool in the muffin tin for 5 minutes.
Carefully remove the taco cups from the tin and transfer them to a serving plate.
Top each taco cup with shredded lettuce, diced tomatoes, a dollop of sour cream, and a sprinkle of chopped cilantro.
Serve immediately and enjoy your homemade taco cups!
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 7504 mg | 326% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.4 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1462 mg | 112% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1653 mg | 35% | |
*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.
