Taco Cups Ground Beef Cheese

The first time I made these taco cups, it was purely out of desperation. I had invited friends over for what was supposed to be a taco bar, but halfway through prep I realized I was completely out of full-sized shells. That kitchen panic led to grabbing a package of street taco tortillas and my muffin tin, and honestly? It turned out to be the happiest accident in my cooking life.

My teenage son walked into the kitchen while these were baking and literally stopped mid-sentence. The smell of seasoned beef and melting cheese had filled the entire house, and when I pulled them out of the oven, all my kitchen helpers suddenly appeared. Now they are requested for every movie night and birthday celebration.

Ingredients

• 1 lb ground beef: I stick with 85% lean because that little bit of fat keeps the meat juicy without making the cups greasy
• 1 packet taco seasoning: Homemade is great, but the store-bought blend gives that consistent flavor everyone recognizes and craves
• 1/3 cup water: This helps the seasoning coat every bit of meat and creates that perfect sauce consistency
• 1/2 tsp garlic powder: My secret addition that deepens the flavor beyond just the seasoning packet
• 1/2 tsp onion powder: Rounds out the savory notes without adding visible texture
• 12 small flour tortillas: Street taco size fits perfectly, but larger ones work if you are willing to trim them down
• 1 1/2 cups shredded cheddar cheese: Mexican blend works too, but sharp cheddar gives the best flavor punch
• 1/2 cup salsa: I use medium heat so it adds flavor without overwhelming anyone
• 1/2 cup sour cream: Optional, but that cool creaminess against the spiced beef is worth it
• 1/4 cup sliced green onions: Fresh onion flavor without the bite of raw onion
• 1/4 cup chopped fresh cilantro: Adds that bright herbal note that cuts through all the rich cheese

Instructions

Preheat and prep your muffin tin:

Get your oven to 375°F and give that muffin tin a quick spray with nonstick cooking spray. Do not skip this step or you will be prying stuck tortilla out of the cups later.

Shape the tortilla shells:

Use a round cookie cutter or the rim of a glass to cut circles that fit your muffin cups. Press each circle in, folding and pleating the edges like you are making a tiny pie crust.

Brown the beef:

Cook that ground beef in a large skillet over medium heat, breaking it up with a spoon until it is browned all the way through. Take those extra 30 seconds to drain the excess fat so your cups are not soggy.

Season the meat:

Stir in the taco seasoning, garlic powder, onion powder, and water. Let it simmer for a few minutes until it thickens into that perfect taco meat consistency.

Fill the cups:

Spoon about 2 tablespoons of that spiced beef into each tortilla cup. Do not overfill or the cheese will overflow and make a mess of your oven.

Add toppings:

Top each cup with a spoonful of salsa and a generous sprinkle of cheese. This is the layer that makes everything melt together into pure happiness.

Bake to golden perfection:

Slide that muffin tin into the oven for 10 to 12 minutes. You will know they are done when the cheese is bubbling and the tortilla edges have turned a beautiful golden brown.

Cool and serve:

Let them rest in the tin for just 2 or 3 minutes so they set up slightly. Use a spoon to carefully lift them out, then pile on the sour cream, green onions, and cilantro while they are still hot.

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Last Super Bowl, I made three batches of these and they disappeared before the halftime show even started. My brother-in-law stood by the serving platter the entire time, pretending to watch the game while casually inhaling his fifth taco cup.

Making Ahead

You can cook and season the beef up to two days in advance, then just reheat it slightly before assembling. The tortilla cups are best assembled right before baking, but you can have all your toppings prepped and ready in separate containers.

Serving Ideas

I like to set up a mini toppings bar so guests can customize their own cups. Put out bowls of guacamole, pickled jalapeños, extra salsa, and maybe some crumbled cotija cheese for people who want to go all out.

Storage and Reheating

Leftovers keep surprisingly well in an airtight container in the fridge for up to three days. To reheat, pop them in a 350°F oven for about 8 minutes or use an air fryer for 3 to 4 minutes to bring back that crispy tortilla texture.

• Avoid the microwave unless you want sad, soggy cups
• Freeze assembled but unbaked cups for up to a month
• Add fresh toppings after reheating, not before freezing

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These little cups have this magical way of turning any ordinary Tuesday dinner into something that feels like a party.

Recipe FAQs

→ How do I make the tortilla cups crispy?

Press the tortilla circles firmly into the muffin tin cups and bake at 375°F until the edges are golden and crisp, usually 10-12 minutes.

→ Can I substitute the ground beef?

Yes, ground turkey or chicken can be used for a lighter version without compromising flavor.

→ What seasonings enhance the beef filling?

Taco seasoning combined with garlic powder and onion powder provides a well-rounded savory taste that complements the beef perfectly.

→ Are there gluten-free options for the tortilla base?

Gluten-free tortillas can replace flour tortillas to accommodate gluten restrictions while keeping the dish tasty.

→ What toppings work well with these cups?

Salsa, sour cream, chopped cilantro, and sliced green onions add freshness and balance to the rich beef and cheese layers.