Easy Taco Cups
Delicious and versatile mini taco cups made with a flavorful beef mixture and baked in tortilla shells, perfect for parties or casual dinners.
Ingredients
For the taco filling
- 450 g ground beef Can substitute with ground turkey or beans for a lighter option.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 120 ml tomato sauce
- 120 g canned corn, drained
- 120 g canned black beans, rinsed and drained
- 1 tablespoon olive oil
For the taco cups
- 8 small flour tortillas, cut into rounds
- 150 g shredded cheddar cheese Can substitute with Monterey Jack or Pepper Jack cheese.
Instructions
Preparation
- Preheat the oven to 190°C.
- Press the tortilla rounds gently into the wells of a muffin tin to form small cups.
- Bake the tortilla shells for 8 minutes until lightly golden and crisp.
Cooking the Filling
- Heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until soft and fragrant.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Stir in the taco seasoning and tomato sauce, mixing well to coat the beef evenly.
- Add the corn and black beans, then cook for 2 to 3 minutes until heated through.
Assembly
- Spoon the beef mixture into the baked tortilla cups.
- Sprinkle shredded cheddar cheese evenly over the filled cups.
- Bake for 10 to 12 minutes until the cheese is fully melted and bubbly.
Notes
These taco cups can be assembled ahead of time and stored in the fridge before baking. They can also be frozen before baking for up to 2 months. For a vegetarian version, use beans and vegetables instead of beef.