Touchdown Taco Cups

Last Super Bowl, my friend Jen showed up with a pan of these tiny taco cups and I honestly ate more than anyone else at the party. Theyre ridiculous in the best possible way, like someone took everything we love about tacos and made them finger food perfection.

My teenage son started requesting these for everything now, not just game day. Last Tuesday he walked in from practice, spotted the muffin tin on the counter, and asked if we were having those mini taco things for dinner. Theyve somehow become his favorite comfort food.

Ingredients

• 1 lb lean ground beef: The 90/10 ratio keeps these from getting greasy while still delivering that rich beef flavor everyone expects from good tacos
• 1 small yellow onion: Finely chopped so it disappears into the meat, adding sweetness without any crunch
• 2 cloves garlic: Minced fresh garlic makes such a difference here, please skip the jarred stuff
• 1 packet taco seasoning: I used to make my own blend but honestly the store bought packet works perfectly every time
• 1/3 cup water: This helps the seasoning coat everything evenly and creates that perfect sauce consistency
• 12 small flour tortillas: The 6-inch size is ideal, any smaller and they tear, any larger and they fold awkwardly
• Cooking spray: A light coating prevents sticking and helps those edges get golden and crispy
• 1 cup shredded cheddar cheese: Sharp cheddar gives you that tangy bite that cuts through the rich beef
• 1/2 cup sour cream: Use full fat here, the light version somehow makes everything taste diet-y
• 1/2 cup chopped tomatoes: Roma tomatoes work best since theyre less watery than regular ones
• 1/4 cup sliced green onions: These add a fresh bite that balances all the warm, rich flavors
• 1/4 cup sliced black olives: Totally optional but some people get genuinely excited about them
• 1/4 cup chopped fresh cilantro: If youre not a cilantro person, parsley works in a pinch
• 1 small jalapeño: Leave the seeds in if you want some real heat

Instructions

Get your oven ready:

Preheat to 375°F and give that muffin tin a quick spray with cooking oil so nothing sticks later

Prepare the tortilla cups:

Stack and warm the tortillas in the microwave for about 15 seconds, then cut circles and gently press them into the muffin cups

Cook the beef mixture:

Brown the ground beef with onion for 5 to 6 minutes, then drain any excess fat before adding the garlic, taco seasoning and water

Simmer and thicken:

Let everything bubble together for 2 to 3 minutes until the sauce thickens nicely and coats the beef

Fill the cups:

Spoon that seasoned beef into each tortilla shell and top with cheddar cheese

Bake until golden:

Pop them in the oven for 10 to 12 minutes until the cheese melts and those tortilla edges turn perfectly golden

Add the toppings:

Let them cool slightly, then pile on whatever toppings make your people happy

Save

These became my go-to whenever I need to feed a crowd but want something that feels special. My sister actually texted me the day after my last party asking for the recipe because her kids kept talking about those mini taco things.

Making Them Your Own

Ive swapped ground turkey a few times when friends are watching their red meat intake and honestly, you barely notice the difference. The seasoning blend carries most of the flavor anyway.

The Muffin Tin Trick

One time I tried making these in a mini muffin tin thinking bite sized would be even better, but they were too small to hold enough filling. Stick with the standard size muffin tin for the perfect ratio of shell to filling.

Party Planning Wisdom

You can absolutely cook the beef mixture a day ahead and refrigerate it, then just rewarm and assemble when youre ready to bake. I learned this the hard way when I tried to assemble everything hours before a party and the tortillas got soggy.

• Set up a toppings bar so guests can customize their own cups
• Keep the baked ones warm in a 200°F oven if you need to batch cook
• Double the recipe because these disappear way faster than you expect

Save

These taco cups somehow make ordinary Tuesdays feel like a party, and isnt that exactly what we need sometimes.

Common Questions

→ What type of tortillas works best for these cups?

Small flour tortillas, about 6 inches in diameter, work best for forming sturdy, bite-sized cups that crisp nicely when baked.

→ Can I substitute ground beef with other meats?

Yes, ground turkey or chicken can be used for a lighter alternative while maintaining the savory flavors.

→ How do I prevent the tortilla cups from becoming soggy?

Warming tortillas before shaping helps pliability. Baking cups until golden also crisps edges, ensuring a firmer texture.

→ Are there vegetarian alternatives for the filling?

Refried beans or seasoned lentils can substitute meat, adding protein and maintaining a rich filling.

→ What toppings complement these taco cups?

Classic toppings include shredded cheddar, sour cream, chopped tomatoes, green onions, olives, cilantro, and jalapeños for added flavor and color.

→ Can these be prepared ahead of time?

Yes, you can assemble and bake the cups in advance and add fresh toppings just before serving to keep them crisp and fresh.