If you’re looking for a fun, flavorful, and crowd‑pleasing appetizer, look no further than these Taco Cups. These bite‑sized delights combine all the best parts of a taco — seasoned meat, melty cheese, fresh toppings — in a crunchy little tortilla cup. They’re perfect for party platters, potlucks, game days, or just a festive weeknight twist on tacos.
Ingredients
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- ½ cup water
- 1 (15 oz) can refried beans
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped red onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped jalapeño (optional)
- 1 (10 oz) can diced tomatoes & green chilies (undrained)
- 1 avocado, diced
- Sour cream or Mexican crema
- Chopped cilantro
- 1 package (6 count) large flour tortillas
- Cooking spray
- Salt & pepper (to taste)
Instructions
- Cook the meat.
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain excess grease if desired for leaner filling. - Season.
Stir in the taco seasoning and water. Bring to simmer, reduce heat to low, and cook ~5–7 minutes until liquid is absorbed and beef is well flavored. Taste and adjust salt/pepper. - Prepare the cups.
Preheat oven to 375°F (190 °C). Lightly grease a muffin tin with cooking spray.
Press each flour tortilla into a muffin cup (bottom and up the sides), gently stretching as needed. - Bake the cups.
Bake for 8–10 minutes until lightly golden and crisp around the edges. Watch carefully to avoid burning. Remove and let cool slightly. - Assemble.
- Spread a thin layer of refried beans in each tortilla cup.
- Add a spoonful of the cooked taco meat.
- Sprinkle cheddar and Monterey Jack cheese.
- Top with the diced tomatoes & green chilies (with juice).
- Add red onion, bell pepper, and jalapeño if using.
- Finish with a dollop of sour cream, diced avocado, and cilantro.
- Serve.
Serve immediately so the cups stay crisp, and the fillings warm.
Tips & Variations
- If tortillas tear while shaping, warm them for 10–15 seconds in the microwave to make them more pliable.
- If cups aren’t crisping sufficiently, raise the oven temp a little or bake a bit longer (watch closely).
- If the taco meat is too dry, add a tablespoon or two of water or beef broth; or stir in a bit of sour cream or cream cheese.
- Swap the protein: try shredded chicken, pulled pork, or seasoned black beans for a vegetarian version.
- Change up toppings: shredded lettuce, black olives, pickled onions, or a drizzle of hot sauce all work beautifully.
Serving Ideas & Pairings
These taco cups shine as appetizers, but you can also serve them alongside Mexican rice and refried beans to make a fuller meal. Offer a toppings bar with salsa, guacamole, shredded lettuce, and extra hot sauce so guests can customize.
Why You’ll Love This Recipe
- Quick prep, big impact. The tortilla cups bake in under 10 minutes, and most of the work is done in simple steps.
- Customizable. Swap proteins, cheeses, or toppings to suit diets or preferences.
- Visually fun & party‑friendly. These mini taco bites look festive and are easy to serve and eat.