Easy Taco Cups (My Weeknight Secret Weapon!)
Crispy tortilla cups baked in a muffin tin, filled with seasoned beef, tomato sauce, corn, and black beans, then topped with melty cheddar. Fun, fast, and way less messy than regular tacos — perfect for busy weeknights.
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.
Notes
Tips: Nonstick muffin tins work best. Press tortillas firmly into the wells so they hold a true cup shape. Don’t skip the first bake on the tortilla shells — it prevents soggy cups.
Make ahead: The filling keeps in the fridge for up to 2 days. Assemble and bake when ready. Leftovers reheat best in the oven to keep the shells crisp.
For serving: Sour cream, diced tomatoes, shredded lettuce, sliced green onions.