Save There's something wonderfully sneaky about taco cups—they look fancy enough to impress guests, but they're honestly just tortillas tucked into a muffin tin with all the good taco stuff piled on top. I stumbled onto this recipe during a chaotic weeknight when I had ground beef thawing, a stack of small tortillas, and absolutely zero energy to roll anything. The muffin tin trick changed everything, and now I can't imagine making tacos any other way.
I made these for a casual dinner party last spring, and watching people's faces when they realized the whole cup was edible was worth every minute. One guest actually asked if I'd been planning this dinner all week—I didn't have the heart to tell her I decided three hours before they arrived.
Ingredients
- Ground beef: 250 g gives you enough seasoned meat to fill all twelve cups generously; turkey or chicken work just as well if you want something lighter, and honestly, the spices carry either one beautifully.
- Small onion and garlic: Just one of each, finely minced so they disappear into the meat and add depth without chunks.
- Chili powder, cumin, paprika, salt, and pepper: This blend is forgiving and builds warmth without heat unless you push it; measure generously because the spices season twelve portions.
- Small flour tortillas: The street taco size works perfectly, but if you only have large ones, cut them into 10-cm rounds and they'll still crisp up beautifully.
- Cheddar and Monterey Jack cheese: Mixing these two gives you flavor and meltability; all cheddar works too, but the Jack adds a subtle richness.
- Toppings: Salsa, sour cream, avocado, cilantro, tomato, and jalapeños are all optional but transform the cups from simple to special, so choose what speaks to you.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and lightly grease a 12-cup muffin tin with oil or cooking spray so the tortillas won't stick.
- Brown the meat:
- Heat a skillet over medium heat, add ground beef, and break it up with a spoon as it cooks for about 4–5 minutes until it's no longer pink. You want it crumbly and loose, not packed into chunks.
- Build the flavor:
- Add diced onion and let it soften for 2 minutes, then stir in garlic for just 30 seconds—this is where the aromatic base comes alive.
- Season and finish:
- Sprinkle in chili powder, cumin, paprika, salt, and pepper, mix it all together, and let it cook for 1 more minute. The skillet will smell absolutely incredible at this point.
- Shape the cups:
- Take each tortilla round and press it gently into a muffin cup, letting the edges fold up naturally to form sides. Don't stress about perfection—rustic edges crisp up better anyway.
- Fill and top:
- Divide the seasoned beef evenly among all twelve cups, then sprinkle both cheeses over each one until they're generously covered.
- Bake until crispy:
- Bake for 10–12 minutes until the tortilla edges are golden and the cheese is completely melted and bubbly. The moment you pull them out, the cheese will still be setting, so be patient.
- Cool briefly and serve:
- Let them rest for 3–5 minutes so they firm up slightly, then top with salsa, sour cream, fresh avocado, cilantro, tomato, and jalapeños if you want them. Serve while still warm so the cheese stays soft.
Save What made me really love this recipe was discovering that my nephew, who usually refuses anything with cilantro, actually asked for seconds because he could pick and choose his toppings. There's something about giving people control that makes food taste better.
Why the Muffin Tin Is a Game Changer
The muffin tin does three things at once: it shapes the tortillas into perfect cups, it holds them steady while they bake so they don't flop around, and it naturally creates a crispy, structurally sound shell that actually holds all your fillings. You could try baking tortillas flat and then filling them, but they'll never have this same crunchy-tender texture or the structural integrity to hold a heaping spoonful of toppings.
Make-Ahead and Storage
You can assemble the cups through the cheese topping step up to 4 hours ahead, cover them loosely with foil, and bake them right when you're ready to serve—this is perfect for parties because you're not stressed at the last minute. Leftovers keep for 2–3 days in an airtight container in the fridge and reheat beautifully in a 160°C oven for about 5 minutes.
Variations That Actually Work
Swapping the meat opens up so many directions: ground turkey feels lighter, ground chicken disappears into the spices, and seasoned black beans make a vegetarian version that's genuinely just as satisfying and can sit in the fridge longer. You can also play with the cheese—cotija adds a salty tang, queso fresco gives a crumbly texture, or a mix of cheddar and pepper jack if you want a little heat built in. Add a dash of hot sauce or a pinch of cayenne to the beef mixture if your crowd likes things spicy, and don't forget that toppings are where individual preferences shine.
- Ground turkey or black beans work beautifully as 1:1 swaps for the beef.
- A squeeze of lime juice over the warm cups right before serving brightens everything.
- Crumbled bacon stirred into the meat mixture makes these taste like a breakfast taco if you're feeling creative.
Save These cups have become my go-to when I want something that feels intentional but doesn't require hours in the kitchen. They're proof that good food doesn't need to be complicated.