Touchdown Taco Cups (Printer-friendly)
Bite-sized Tex-Mex cups with seasoned beef, cheddar, and fresh toppings, perfect for easy entertaining.
# What You'll Need:
→ Meat Filling
01 - 1 lb lean ground beef
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 packet (1 oz) taco seasoning
05 - 1/3 cup water
→ Taco Cups
06 - 12 small flour tortillas (6-inch)
07 - Cooking spray or vegetable oil
→ Toppings
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup sour cream
10 - 1/2 cup chopped tomatoes
11 - 1/4 cup sliced green onions
12 - 1/4 cup sliced black olives
13 - 1/4 cup chopped fresh cilantro
14 - 1 small jalapeño, sliced
# How to Prepare:
01 - Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin with cooking spray or oil.
02 - Stack flour tortillas and warm in the microwave for 15–20 seconds to soften. Using a 4-inch round cutter, cut out circles and gently press each into a muffin cup, forming a shell.
03 - In a skillet over medium heat, cook ground beef and onion until browned, about 5–6 minutes. Drain excess fat if needed.
04 - Add garlic, taco seasoning, and water. Stir well and simmer for 2–3 minutes until sauce thickens. Remove from heat.
05 - Spoon an even amount of beef mixture into each tortilla cup. Top each with shredded cheddar cheese.
06 - Bake for 10–12 minutes until cheese is melted and edges of tortillas are golden.
07 - Let cool slightly, then top with sour cream, tomatoes, green onions, olives, cilantro, and jalapeños as desired. Serve warm.
# Expert Advice:
01 -
- Everyone gravitates toward them immediately, and they disappear faster than you can refill the platter
- The crispy edges with that warm seasoned beef middle somehow outshine regular tacos every single time
02 -
- Warming the tortillas first prevents them from cracking when you try to shape them into the muffin cups
- Not draining the beef too thoroughly leaves enough fat to keep everything juicy without being greasy
03 -
- A 4-inch round cutter or large biscuit cutter makes perfectly sized tortilla circles
- Letting them cool for about 5 minutes makes them easier to remove from the tin without falling apart