Mini Taco Cups (Printable)

Crunchy tortilla cups loaded with spiced beef, cheddar, Monterey Jack, and vibrant toppings.

# What You'll Need:

→ Meat

01 - 9 oz ground beef (or ground turkey/chicken)

→ Vegetables & Aromatics

02 - 1 small onion, finely diced
03 - 1 garlic clove, minced

→ Seasonings

04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Base & Dairy

09 - 12 small flour tortillas (street taco size or cut larger into 4-inch rounds)
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese

→ Toppings (optional)

12 - 1/2 cup salsa
13 - 1/4 cup sour cream
14 - 1 small avocado, diced
15 - 2 tbsp chopped fresh cilantro
16 - 1 small tomato, diced
17 - Jalapeño slices (optional)

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
02 - Heat a skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until no longer pink, about 4 to 5 minutes.
03 - Add diced onion and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Sprinkle in chili powder, ground cumin, paprika, salt, and black pepper. Mix thoroughly and cook for 1 more minute, then remove from heat.
05 - Press each tortilla round firmly into the muffin tin cups, folding edges as needed to create a cup shape.
06 - Divide beef mixture evenly among tortilla cups. Sprinkle shredded cheddar and Monterey Jack cheese on top of each cup.
07 - Bake for 10 to 12 minutes until tortillas are crisp and cheese is melted.
08 - Allow cups to cool for 3 to 5 minutes. Top with salsa, sour cream, avocado, tomato, chopped cilantro, and jalapeño slices as desired. Serve warm.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and way more interesting than regular tacos when you're feeding a crowd.
  • No tortilla shells to break apart midway through eating—everything stays contained and tidy.
  • You can prep them ahead and reheat, or load toppings right before serving depending on your mood.
02 -
  • Tortillas that are slightly stale actually work better than fresh ones—they hold their shape in the muffin tin instead of slumping or tearing.
  • Don't skip the cooling time after baking, or the cheese will still be too soft and your taco cups will fall apart when you try to remove them.
  • If you want to make these ahead, bake them, let them cool completely, and refrigerate unfilled for up to 3 days, then reheat and top just before serving.
03 -
  • If your tortillas keep slipping or won't stay in the muffin cups, dampen your fingers slightly with water—the moisture helps them grip without tearing.
  • Cook your beef mixture fully before assembling so there's no raw or undercooked meat hiding in the middle of your finished cups.
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