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Taco Cups: A Fun Twist on a Classic Recipe

Taco Cups: A Fun Twist on a Classic Recipe
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★★★★★

5.1 from 21 reviews

Taco Cups are a fun and creative twist on classic tacos, featuring crispy baked tortilla cups filled with savory seasoned meat, refried beans, diced tomatoes and green chilies, melted cheese, and fresh toppings. Perfect for parties, quick dinners, or casual gatherings, these individual servings combine satisfying crunch with customizable flavors, making taco night exciting and easy to enjoy.

Ingredients

Scale

Meat and Filling

  • 1 pound ground beef (or your preferred taco meat – chicken, turkey, or vegetarian crumbles)
  • 1 packet (1 ounce) taco seasoning
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 (15 ounce) can refried beans
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained

Cheese and Toppings

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 avocado, diced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • Your favorite taco toppings: lettuce, tomatoes, salsa, etc.

Tortilla Cups

  • 12 large flour tortillas
  • Cooking spray

Instructions

  1. Prepare the Taco Meat: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned for about 5-7 minutes. Drain excess grease. Stir in taco seasoning and water, bring to a simmer, reduce heat to low, and cook for 5 minutes until flavors meld and liquid reduces. Remove from heat and keep warm.
  2. Prepare the Tortilla Cups: Preheat oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray. Press each flour tortilla into muffin cups, stretching gently to fit snugly. Bake tortilla cups for 8-10 minutes until lightly golden and crispy. Remove and let cool slightly.
  3. Assemble the Taco Cups: Spoon 1-2 tablespoons of refried beans into each tortilla cup. Add a generous spoonful of cooked taco meat. Top with some undrained diced tomatoes and green chilies. Sprinkle with shredded cheddar and Monterey Jack cheese.
  4. Bake Filled Cups: Bake the assembled cups in the oven for 5-7 minutes until the cheese is melted and bubbly. Monitor closely to prevent burning.
  5. Add Toppings and Serve: Remove taco cups from oven and allow to cool slightly. Top each with sour cream, diced avocado, chopped red onion, and cilantro. Add additional toppings such as lettuce, tomatoes, or salsa as desired. Serve immediately.

Notes

  • For a spicier version, add cayenne pepper or chopped jalapeños to the taco meat.
  • Corn tortillas can be substituted for flour tortillas, but handle carefully as they are more fragile.
  • Feel free to use different cheese types such as pepper jack, queso fresco, or Mexican cheese blends.
  • Vegetarian options can be made using vegetarian crumbles or black beans instead of ground beef.
  • These taco cups are great for parties and can be made ahead and reheated before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.

Nutrition

Keywords: taco cups, baked taco cups, taco recipe, party appetizers, Mexican recipes, easy tacos, taco night ideas

Find it online: https://bakedbylisa.com/taco-cups-a-fun-twist-on-a-classic-recipe/