Quick Taco Cups: Crispy, Savory Bites for Any Occasion

Quick Taco Cups are crispy, savory bites perfect for any occasion, combining seasoned beef and gooey cheese in a muffin-tin taco shell.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 cups

Course: Appetizers

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef Filling

1 pound Ground Beef or ground turkey/pork
1 packet Taco Seasoning or a homemade mix

For the Cups

12 count Mission Flour Street Taco Tortillas
2 cups Shredded Cheese sharp cheddar or Mexican blend

Optional Fillings

1 cup Refried Beans or Black Beans optional
1 count Avocado cut right before serving
2 count Green Onion use only green parts

For Toppings

1 cup Sour Cream fresh
1 cup Salsa mild or homemade
1 count Lime Wedges optional

Equipment

muffin tin
Skillet
Spatula

Method

Step‑by‑Step Instructions for Quick Taco Cups

Preheat your oven to 425°F (220°C).
In a skillet over medium-high heat, cook the ground beef until brown, about 5-7 minutes. Drain excess grease and add taco seasoning, mixing for 2 minutes.
Spray your muffin tin generously with non-stick cooking spray.
Press a tortilla round into each muffin cup, fill with seasoned beef and top with cheese.
Bake for about 10 minutes until tortillas are golden and cheese is bubbly.
Cool for a few minutes and top with sour cream, salsa, avocado, and green onion. Serve with lime wedges.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 10mg

Notes

Quick Taco Cups are best enjoyed fresh but can be stored in an airtight container for up to 3 days in the fridge. For longer storage, freeze individually wrapped cups.

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