Easy Taco Cups Recipe

Why You’ll Love This Recipe

I love this recipe because it’s everything I want in a taco, but in a crispy little cup. The mini tortillas get perfectly golden in the oven, and the filling is hearty, cheesy, and full of spice. These taco cups are easy to customize with toppings, and they reheat well, so they’re great for leftovers too. Whether I’m feeding a crowd or meal-prepping for the week, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb extra lean ground beef

• 3 tablespoons taco seasoning

• ½ cup hot salsa

• ¾ cup canned black beans, rinsed, drained, and dried

• ½ lime, juiced

• 1 cup sharp cheddar cheese, shredded

• 12 mini flour tortillas (about 4½ inches in diameter)

Optional toppings:

• Greek yogurt or sour cream

• Guacamole

• Diced onion

• Diced jalapeño

• Chives

• Lime juice

• Diced tomato or pico de gallo

Directions

1. I preheat the oven to 350°F and move the oven rack to the middle position.

2. In a skillet over medium heat, I cook the ground beef with taco seasoning until fully browned, breaking it up as it cooks. I make sure to drain all the fat and liquid so the taco cups stay crisp.

3. I remove the beef from the heat and stir in the salsa, black beans, lime juice, and shredded cheddar. Then I let the mixture cool for about 10 minutes.

4. I spray a 12-cup muffin tin lightly with cooking spray.

5. I press each mini tortilla into a muffin cup, shaping it into a cup that hugs the sides. I spray the inside of each tortilla with more cooking spray so they crisp up nicely.

6. I scoop about 3 tablespoons of filling into each tortilla and press it down gently to pack it in and level the top.

7. I bake the taco cups for 30 minutes, or until the tortillas are golden and crisp.

8. After baking, I let them cool for 5–10 minutes before adding toppings and serving.

Servings and timing

This recipe makes 12 individual taco cups.

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

I sometimes swap the ground beef for ground turkey or shredded chicken. For a vegetarian version, I double the beans and add sautéed veggies like bell peppers or corn. If I want extra heat, I mix in chipotle or use spicy salsa. And for a low-carb option, I use low-carb mini tortillas or small bell pepper halves as a base.

Storage/Reheating

I store leftover taco cups in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or air fryer at 350°F for about 10 minutes to keep them crispy. The microwave works too, but the tortillas won’t stay as crunchy.

FAQs

Can I use regular-size tortillas?

I recommend using mini tortillas for this recipe, but I’ve cut regular ones down with a round cutter if needed.

Can I make these ahead of time?

Yes, I prep the filling and shape the tortillas ahead. I keep everything in the fridge and assemble just before baking.

What if I don’t have a muffin pan?

I’ve used ramekins or even oven-safe cupcake molds. Anything that can hold the tortilla in shape will work.

Can I freeze taco cups?

I freeze them after baking, then reheat directly in the oven. They stay crisp and flavorful.

What’s the best cheese to use?

Sharp cheddar is my go-to, but I’ve also used pepper jack or a Mexican cheese blend depending on what I have.

Conclusion

These Easy Taco Cups are everything I love about tacos in a fun, crispy, grab-and-go form. With bold flavor, a satisfying filling, and endless topping options, they’re a hit every time I make them. Whether it’s lunch, meal prep, or party snacks, these little cups never disappoint.