Taco Cups Ground Beef Cheese

The first time I made taco cups, my daughter stood on a chair beside me, carefully pressing tortillas into the muffin tin with her small hands. They disappeared so fast that night, barely making it to the table before eager fingers grabbed them warm from the oven.

I brought these to a Super Bowl party last winter, and honestly, nobody touched the seven-layer dip I spent an hour assembling. My friend Sarah texted me the next day for the recipe, saying her husband kept asking when I was making them again.

Ingredients

• 1 lb (450 g) ground beef (85% lean recommended): This fat ratio keeps the beef moist without making your tortilla shells soggy, and I have learned the hard way that extra lean dries out too much in the oven
• 1 packet (1 oz/28 g) taco seasoning mix: Store bought works perfectly here, though sometimes I double the garlic powder because my family really loves that extra kick
• 1/3 cup (80 ml) water: This little bit of liquid activates all those spices and helps the seasoning cling to every bit of beef
• 1/2 tsp garlic powder and 1/2 tsp onion powder: Even with the seasoning packet, these two amplifiers make the beef taste restaurant quality
• 12 small flour tortillas (6-inch/15 cm rounds): Street taco size wraps perfectly into muffin cups, but you can trim larger ones with a biscuit cutter in a pinch
• 1 1/2 cups (170 g) shredded cheddar cheese or Mexican blend: Cheddar melts beautifully but the Mexican blend adds that authentic flavor profile
• 1/2 cup (120 ml) salsa: Adds moisture and a bright kick that cuts through all that rich beef and cheese
• 1/2 cup (120 ml) sour cream, 1/4 cup (25 g) sliced green onions, and 1/4 cup (10 g) chopped fresh cilantro: These toppings transform simple cups into something that looks like you tried way harder than you actually did

Instructions

Preheat and Prep:

Crank your oven to 375°F and give that muffin tin a quick spray with nonstick cooking spray, or you will be sorry later when taco cups refuse to release.

Shape Your Shells:

Press each tortilla circle into a muffin cup, folding the edges like pleats to make them fit snugly. The more neatly you tuck them now, the better they will hold all that filling later.

Brown the Beef:

Cook your ground beef in a large skillet over medium heat for about 5 to 6 minutes, breaking it up with a spoon until it is beautifully browned. Drain any excess fat now or your cups will end up greasy.

Season It Up:

Add that taco seasoning, garlic powder, onion powder, and water to the beef, stirring until everything is coated and fragrant. Let it simmer for 2 to 3 minutes until the sauce thickens enough to cling to the meat.

Fill Your Cups:

Spoon about 1 1/2 to 2 tablespoons of that seasoned beef into each tortilla shell, pressing it down gently to make room for toppings.

Add the Good Stuff:

Top each cup with a spoonful of salsa and a generous sprinkle of shredded cheese, right to the edges so every bite gets that melty goodness.

Bake Until Golden:

Slide the tin into the oven for 10 to 12 minutes, watching for cheese to bubble and tortilla edges to turn golden brown. That color difference between crispy edges and soft centers is exactly what you want.

The Hardest Part:

Let them cool in the tin for 2 to 3 minutes before removing, or the cheese will slide right off with your first bite.

Finish and Serve:

Top with sour cream, green onions, and cilantro while they are still warm, then watch them disappear faster than you can say pass the salsa.

Pin It

My nephew who claims to hate tacos ate six of these at a family gathering last month. Something about the cute cup shape makes even picky eaters willing to try things they usually refuse.

Make Them Your Own

Ground turkey works beautifully if you are watching your red meat intake, though you might want to add an extra splash of water since turkey is leaner. Sometimes I throw in black beans or corn when I need to stretch the recipe for unexpected guests.

Get Ahead of The Game

You can cook and season the beef up to two days ahead, storing it in the fridge until you are ready to assemble. I have even frozen the cooked beef mixture for those nights when getting dinner on the table feels impossible.

Serving Ideas

These work perfectly for everything from casual weeknight dinners to fancy looking party appetizers. Set up a toppings bar and let everyone customize their own cups.

• Keep extra warm salsa nearby because people always want more for dipping
• Guacamole or pico de gallo on the side elevates the whole presentation
• Napkins are non negotiable even though these are supposed to be less messy than regular tacos

Pin It

These taco cups have become my go to for those nights when I want something fun but do not have the energy for a full taco bar setup. Simple enough for Tuesday, impressive enough for Saturday.

Recipe Q&A

→ What size tortillas work best for these cups?

Small 6-inch flour tortillas or street taco size are ideal to fit snugly into muffin cups and achieve the perfect crispy edges.

→ Can I substitute ground beef with other meats?

Yes, ground turkey or chicken are great lighter alternatives that pair well with the seasoning blend.

→ How do I ensure the tortilla cups stay crispy?

Press tortillas firmly into the muffin tin and bake at the suggested temperature until golden brown for maximum crispiness.

→ What toppings complement the cups best?

Sour cream, salsa, green onions, and fresh cilantro enhance the flavor and add fresh contrast to the savory beef and cheese.

→ Can I prepare these cups ahead of time?

Yes, prepare and bake the cups in advance, then reheat gently before serving to keep them crispy and warm.