You know those nights when everyone wants tacos but you just cannot deal with the mess? This is the recipe I reach for. Little crispy tortilla cups filled with all that good taco stuff, baked right in a muffin tin. My kids think they’re fun, my husband thinks I’m fancy, and I know the truth: it took me 35 minutes and barely any dishes. Win, win, win.
Makes 8 cups | Prep: 15 min | Cook: 20 min
Ingredients
- 450g ground beef
- 8 small flour tortillas, cut into rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 120ml tomato sauce
- 150g shredded cheddar cheese
- 120g canned corn, drained
- 120g canned black beans, rinsed and drained
- 1 tablespoon olive oil
For serving: sour cream, diced tomatoes, shredded lettuce, sliced green onions
Step-by-Step:
Preheat your oven to 190°C (375°F). Use a round cutter or the rim of a glass to cut your tortillas into circles, then press each one down into a well in your muffin tin. Give them a light brush of olive oil if you want them extra crispy (and you do, trust me). Pop them in the oven for about 8 minutes until they’re just starting to turn golden.
While those are going, heat your olive oil in a skillet over medium heat and cook the onion and garlic until soft and fragrant, just a few minutes. Add the ground beef and brown it up, then stir in the taco seasoning and tomato sauce. Once that’s all mixed together and smelling amazing, add the corn and black beans and let everything warm through for a couple of minutes.
Spoon the filling into your baked tortilla cups. Don’t overfill them or things get messy! Top each one generously with shredded cheddar and put the whole tin back in the oven for 10 to 12 minutes until the cheese is melted and bubbly.
Let them cool in the tin for a few minutes before you try to lift them out. They’ll hold their shape much better and you won’t burn your fingers.
Pile on whatever toppings your family loves and serve them warm on a big platter.
A few things I’ve learned the hard way:
Nonstick muffin tins are your best friend here. Press the tortillas firmly into the wells so they actually form a cup shape. And don’t skip that first bake on the shells; it’s what keeps them from going soggy once the filling goes in.
Make ahead tip: The filling keeps in the fridge for up to 2 days, so you can do that part ahead of time and just assemble and bake when you’re ready. Leftovers reheat great in the oven, which keeps the shells nice and crispy.
These are absolutely perfect for game day, a casual get-together, or just a Tuesday when dinner needs to feel a little fun. Everybody gets their own little cup and somehow that makes everyone happy! 🌮
Easy Taco Cups (My Weeknight Secret Weapon!)
Equipment
- muffin tin Nonstick works best.
- round cutter or drinking glass For cutting tortilla rounds.
- pastry brush (optional) For brushing tortillas with oil.
- skillet
- spoon For filling the cups.
Ingredients
- 450 g ground beef
- 8 small flour tortillas, cut into rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 120 ml tomato sauce
- 150 g shredded cheddar cheese
- 120 g canned corn, drained
- 120 g canned black beans, rinsed and drained
- 1 tbsp olive oil
- sour cream, for serving (optional)
- diced tomatoes, for serving (optional)
- shredded lettuce, for serving (optional)
- sliced green onions, for serving (optional)
Instructions
- Preheat oven to 190°C (375°F). Cut tortillas into circles (using a round cutter or the rim of a glass) and press each round into the wells of a muffin tin. Lightly brush with olive oil for extra crispiness. Bake for about 8 minutes, until just starting to turn golden.
- Meanwhile, heat olive oil in a skillet over medium heat. Cook the onion and garlic until soft and fragrant. Add the ground beef and brown. Stir in taco seasoning and tomato sauce.
- Add the corn and black beans and cook for a couple of minutes, just until warmed through.
- Spoon the filling into the baked tortilla cups (don’t overfill). Top generously with shredded cheddar. Return the muffin tin to the oven for 10–12 minutes, until the cheese is melted and bubbly.
- Cool in the tin for a few minutes before removing. Add desired toppings and serve warm.