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Crispy Baked Taco Cups with Beef and Cheese

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These crispy baked taco cups with beef and cheese are the ultimate party snack—crunchy, cheesy, and packed with savory taco flavor in every bite. Easy to make, customizable, and perfect for gatherings or family nights.

Ingredients

Scale
  • 12 small flour tortillas (6-inch, or use corn for gluten-free option)
  • 1 tablespoon olive oil (for brushing)
  • 1 pound ground beef (85% lean recommended)
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1/2 cup tomato sauce
  • Salt and pepper to taste
  • 1 1/2 cups shredded cheddar cheese (or Mexican blend, plus more for topping)
  • Optional toppings: chopped fresh cilantro, diced tomatoes, shredded lettuce, sliced jalapeños, sour cream or Greek yogurt, avocado or guacamole, salsa or hot sauce

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or spray with nonstick spray.
  2. Using a pastry brush, lightly coat both sides of each tortilla with olive oil. Warm tortillas in the microwave for 15-20 seconds to make them pliable. Gently press each tortilla into the muffin tin cups, forming little bowls.
  3. Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for 4-5 minutes, until just browned. Add chopped onion and garlic; sauté for another 2 minutes until fragrant. Drain off excess fat if needed.
  4. Sprinkle taco seasoning over the beef mixture and stir well. Pour in tomato sauce and mix until everything is coated. Simmer for 3-4 minutes, until most liquid has evaporated but mixture is still moist. Taste and add salt and pepper as needed.
  5. Sprinkle a little shredded cheese in the bottom of each tortilla cup (about 1 tablespoon each). Spoon about 2 tablespoons beef mixture into each cup, pressing lightly to fill. Top with remaining cheese, dividing evenly.
  6. Place muffin tin on the center oven rack. Bake for 12-15 minutes, until cheese is melted and tortillas are golden and crisp around the edges.
  7. Remove from oven and let cups cool in the tin for 5 minutes. Use a spoon or small spatula to lift taco cups out.
  8. Top each taco cup with your favorite extras: cilantro, tomatoes, lettuce, jalapeños, sour cream, avocado, salsa, or hot sauce.

Notes

For gluten-free, use corn tortillas and handle gently. For vegetarian, swap beef for black beans, corn, and bell peppers. Layer cheese under and over the beef for best results. Don’t overfill cups to ensure crispiness. Prep fillings ahead for easy assembly. Leftovers reheat well in the oven or air fryer.

Nutrition

Keywords: taco cups, baked tacos, party appetizer, beef taco cups, easy taco recipe, Mexican snack, finger food, game day, kid friendly, cheese, muffin tin tacos

Find it online: https://bitematrix.com/crispy-baked-taco-cups-with-beef-and-cheese-easy-party-recipe/