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Taco Cups

Taco Cups are little handheld bowls filled with savory beef or vibrant vegetarian options, perfect for busy weeknights or festive gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Taco Cups Ingredients
  • 12 pieces small corn or flour tortillas (6-inch) Corn gives more authentic crispness; swap for flour for softer cups.
  • 1 pound ground beef or turkey Use plant-based crumbles for a vegetarian twist.
  • 1 small onion, finely chopped Sweet and translucent when sautéed.
  • 2 cloves garlic, minced Releases a warm, toasty aroma.
  • 1 tablespoon chili powder Or use taco seasoning blend.
  • 1 teaspoon ground cumin Toast it briefly for extra depth.
  • 1/2 teaspoon smoked paprika Gives a gentle smokiness.
  • 1/2 cup canned black beans, drained and rinsed Adds fiber and a healthy option.
  • 1/2 cup corn kernels (fresh or thawed frozen) For pops of sweetness.
  • 1 cup shredded cheddar or Mexican blend cheese Melting magic.
  • to taste Salt and pepper
  • 1 tablespoon olive oil For brushing.
  • Optional toppings (diced tomatoes, sliced green onions, chopped cilantro, sour cream or Greek yogurt, avocado slices, pickled jalapeños)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly spray or brush a 12-cup muffin tin with olive oil.
  2. Warm tortillas briefly in the microwave (20–30 seconds) or heat them in a dry skillet for a few seconds per side.
  3. Gently press each tortilla into the muffin tin, forming a neat cup.
Cooking
  1. Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4 minutes.
  2. Stir in the garlic and cook for 30 seconds more.
  3. Add ground meat and crumble it as it browns; cook until no longer pink.
  4. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the meat, and toss to coat.
  5. Stir in black beans and corn, simmer for 2–3 minutes.
  6. Spoon the filling into each tortilla cup, filling to the rim but not overflowing.
  7. Top each with a sprinkle of shredded cheese.
  8. Bake for 12–15 minutes until crisp and cheese is bubbly.
  9. Rest for 3–5 minutes, then gently lift out with a small spatula.
Serving
  1. Finish with a dollop of sour cream, diced tomatoes, cilantro, and avocado, and serve warm.

Notes

Swap spinach with kale for more bite in a vegetarian filling, or trade cheddar for pepper jack for extra heat. Store leftovers in an airtight container for up to 3 days. To reheat, warm in a 350°F oven for 8–10 minutes.