Taco Cups Ground Beef Cheese

The first time I made these taco cups for a Super Bowl party, my friend Sarah literally ate three before asking what they were. The tortillas get this incredible crispy edge in the oven while staying soft where the cheese meets them, and something about that handheld format makes people forget all table manners.

I discovered the microwave trick for tortillas after fighting with street taco wrappers that kept cracking. Twenty seconds makes all the difference between perfect cups and a kitchen full of torn tortilla fragments and mild frustration.

Ingredients

• Ground beef: The fat content here actually helps season the tortillas as they bake together
• Small onion: Finely chopped so it disappears into the filling rather than creating awkward chunks
• Garlic: Fresh minced garlic beats garlic powder every single time in the beef mixture
• Taco seasoning: Store bought packets work perfectly but homemade lets you control the salt levels
• Street taco size tortillas: These smaller wrappers fit muffin tins without folding over awkwardly like regular tortillas
• Nonstick cooking spray: Do not skip this or you will spend ten minutes wrestling stuck cups out of the tin
• Cheddar cheese: Sharp cheddar brings that classic taco flavor punch everyone recognizes immediately
• Monterey Jack: This melts creamier than cheddar alone and balances the sharpness
• Sour cream: A cool contrast against the seasoned beef and melted cheese combo
• Diced tomatoes: Fresh tomatoes add brightness that canned tomatoes never quite achieve
• Green onions: Mild onion flavor that works both as garnish and inside the cups
• Fresh cilantro: The only herb that makes tacos taste like tacos
• Jalapeño: For guests who actually want some heat with their party food

Instructions

Preheat your oven:

Set it to 375°F and give your muffin tin a thorough coating of nonstick spray right now before you forget

Prepare the tortillas:

Warm those tortillas for twenty seconds in the microwave until they bend without cracking and press each one gently into a muffin cup

Brown the beef:

Cook the ground beef with chopped onion in a skillet until the meat loses all pink color and the onion turns translucent

Add the aromatics:

Stir in minced garlic for just one minute before adding taco seasoning and water

Simmer the filling:

Let everything bubble together for a few minutes until the sauce thickens enough to coat the back of a spoon

Fill the cups:

Spoon that seasoned beef evenly into all twelve tortilla cups and top with both cheeses

Bake until golden:

Let them go for ten to twelve minutes until the cheese is bubbling and tortilla edges turn golden brown

Add the finishing touches:

Let them cool briefly in the tin then top with whatever fresh toppings make you happy

Pin It

My brother in law who claims to hate Tex Mex food ate five of these at my niece's birthday party. Sometimes the format changes everything about how people approach food they thought they did not like.

Making Them Your Own

Ground turkey works beautifully here if you want something lighter though I definitely add extra taco seasoning to compensate for the missing beef flavor. The tortillas still get perfectly crispy regardless of which protein you choose.

Party Planning Wisdom

I learned the hard way that people will grab these the second they hit the serving platter. Make at least double what you think you need because the first batch vanishes while the second batch is still in the oven.

Getting Ahead

The beef mixture keeps perfectly in the refrigerator for two days so you can do all the messy cooking ahead of time. Just assemble and bake when guests arrive for that fresh from the oven experience.

• Set up a toppings bar and let people customize their own cups
• Keep extra warmed tortillas ready in case the first batch disappears
• Have small tongs ready for serving without touching the food

Pin It

These taco cups have become my go to for everything from game day to casual weeknight dinners. Sometimes the simplest food ideas become the ones people actually remember.

Recipe Q&A

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used for a gluten-free option, but ensure they fit your muffin tin and are pliable enough to shape.

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

Warming tortillas briefly before shaping and spraying the muffin tin with nonstick spray helps keep the cups crisp after baking.

→ What toppings pair well with these cups?

Sour cream, diced tomatoes, sliced green onions, fresh cilantro, and jalapeño slices add fresh flavor and texture contrasts.

→ Can I substitute ground beef with other proteins?

Ground turkey or chicken work well for lighter alternatives without compromising flavor or texture.

→ Is it possible to add vegetables to the filling?

Yes, adding black beans, corn, or finely chopped vegetables enhances both flavor and nutritional value.