Quick Easy Taco Cups: Family Dinner Fun Recipe (Print Version)
Whip up quick Easy Taco Cups for dinner! This simple recipe brings big flavor and minimal fuss, perfect for busy weeknights and picky eaters.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 cups (4 Servings)
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Can be made gluten-free with corn tortillas.
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef (or turkey)
02 -
12 small flour tortillas (6-inch)
03 -
1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
04 -
1 cup shredded cheddar cheese
→ Flavor Boosters
05 -
1 packet (1 oz) taco seasoning
→ Fresh Toppings
06 -
1/2 cup sour cream (or Greek yogurt)
07 -
1 cup shredded lettuce
08 -
1/2 cup salsa
→ Optional Extras
09 -
Sliced jalapeños
10 -
Fresh cilantro, chopped
11 -
Diced avocado or guacamole
# Instructions:
01 -
First things first, get that ground beef sizzling in a large skillet over medium-high heat. Break it up with a spoon as it cooks. You want it nice and browned, no pink bits left! This is where all that amazing flavor starts to develop, honestly. I usually drain off any excess grease here, because nobody wants greasy taco cups. Sometimes I forget this step and the cups end up a little… weighty. Learn from my mistakes, friend!
02 -
Once your beef is beautifully browned, stir in the taco seasoning and the diced tomatoes with green chiles. Let it all simmer together for about 5-7 minutes. The smells filling your kitchen right now? Pure magic! This step really infuses the meat with that classic taco flavor. I always taste it here, adjusting if I feel it needs a little more spice or a tiny pinch of salt. Don't be shy; make it yours!
03 -
While the meat simmers, preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin – this is crucial so your cups don't stick! Now, gently press one tortilla into each muffin cup, creating a little bowl. Don't worry if they don't look perfect; mine never do! I've definitely torn a few here, but a little overlap or a small patch doesn't hurt a thing. It’s all part of the charm, right?
04 -
Spoon the seasoned beef mixture evenly into each tortilla cup. Don't overfill them, or you'll have a messy situation on your hands when the cheese melts! Sprinkle a generous amount of shredded cheddar cheese over the top of each cup. Pop the muffin tin into your preheated oven and bake for 10-15 minutes, or until the tortillas are lightly golden and crispy, and the cheese is bubbly and melted. That golden brown edge? That's what you're looking for!
05 -
Carefully remove the muffin tin from the oven. Let the Easy Taco Cups cool in the tin for a few minutes before gently prying them out with a knife or small spatula. This helps them hold their shape. Honestly, I’ve tried to pull them out too fast and had them crumble – patience is a virtue here! Arrange them on a platter.
06 -
Now for the fun part! Top your warm Easy Taco Cups with a dollop of sour cream, a sprinkle of fresh shredded lettuce, and a drizzle of your favorite salsa. You can add extra toppings too – maybe some sliced jalapeños or a little fresh cilantro! Each bite is a burst of flavor and texture. Enjoy those little pockets of joy!
# Notes:
01 -
Don't forget to grease your muffin tin! It saves so much heartache, believe me.
02 -
Leftovers store well in the fridge for a few days; reheat in the oven for crispness.
03 -
Ground turkey or plant-based crumbles make great substitutes for beef, just season well.
04 -
Serve with a fresh lime wedge and a sprinkle of cilantro for an extra pop of flavor.
# Tools You'll Need:
01 -
Muffin tin (12-cup)
02 -
large skillet
03 -
mixing bowls
# Nutrition Facts (Per Serving):
Calories: 320 calories
Total Fat: 18g
Total Carbohydrate: 22g
Protein: 16g