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Now everyone knows we love tacos around here! We whip them up at least twice a week (I know, we have a problem). But if there is one thing I do not like, it is overstuffing my taco and all of the toppings fall out. I really can’t help that I overload them every single time! If you have that same issue, though, never worry about your tasty toppings falling out of your tacos again. These easy taco cups and the perfect meal and vessel all in one. A crispy single serving cup filled to the brim with your favorite taco filling!
Tortilla Cups
The base of this recipe all stems around reinventing the way tortillas are used in a taco. Instead of a soft, steamy blanket to wrap your filling in, we are making crisp, sturdy cups to pile high with meat and cheese. Making the cups is so simple!
Start with a stack of 8 burrito-sized tortillas. Using a large biscuit cutter, about 2.75 inches in diameter, cut 3 rounds into the tortilla stack. This should yield you 24 tortilla rounds. If you don’t have a biscuit cutter, take a sharp knife and trace a circle cut from a piece of paper or parchment.
Place 1 round into the bottom of each cup of a standard sized cupcake tin. Spoon 2 tbsp of refried beans into each cup, and top with an additional tortilla round. Press down gently to make a deep pocket. Bake the cups in a 375 degree oven for 12-14 minutes or until the edges begin to brown.
Filling Your Taco Cups
While your tortilla cups are baking, prepare the filling. You can fill these with anything you’d like, from chicken to steak to shrimp. But for this recipe, I used ground beef, mostly because it is Zach’s go-to, but also because I do not have to worry about cutting everything up super small to fit into the cups.
In a saute pan, brown 1lb of ground beef (or turkey). Once the meat is no longer pink, add in 1 packet of taco seasoning and 1/3 cup of water. Allow the mixture to simmer for 3-5 minutes to thicken. Scoop equal amounts of the meat into each cup. Top with 1 tbsp of white queso and 1 tbsp of shredded cheese (I used a Mexican blend). Place back in the oven for 3-5 minutes or until the cheese is melted.
Now it is time to personalize! Top with your favorite taco ingredients! I used diced tomato, avocado, salsa, and sour cream, but don’t stop there! Other topping ideas include:
- Onions
- Cilantro
- Salsa Verde
- Shredded Lettuce
- Jalapenos
- Corn
- Black Beans
Want More Tex Mex Recipes?
- Breakfast Taquitos
- Steak Egg And Cheese Burrito
- Potato Chorizo Breakfast Tacos
- Southwest Sweet Potato Hash
- Salsa Fresca Chicken
- Slow Cooker Carnitas
Taco Cups
Ingredients
- 8 large burrito sized tortillas
- 1 cup refried beans
- 1 lb ground beef or turkey
- 1 pack taco seasoning
- ⅓ cup water
- ¾ cup white queso
- ¾ cup shredded cheese
- sour cream, salsa, chopped tomatoes, cilantro, avocado optional, for garnish
Instructions
- Preheat the oven to 375°
- Stack all of the tortillas up. Using a large biscuit cutter (2.75 inches or larger), cut 3 rounds into the tortilla stack, making 24 total rounds.
- Place 12 rounds in the bottom of a standard cupcake tin. Scoop 2 tbsp of beans into the cups, and top each with the remaining tortilla rounds, pressing down to make a deep pocket.
- Bake the cups for 10-12 minutes or until the edges begin to brown.
- While the tortillas cook, brown your meat in a saute pan until no longer pink. Add taco seasoning and water and simmer about 5 minutes.
- Scoop an equal amount of meat into each up and top with 1 tbsp each of queso and shredded cheese.
- Place back in the oven for 3-5 minutes, or until the cheese is melted and bubbly
- Top with any additional toppings you would like and serve immediately.
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