Taco Cups with Tortillas are crunchy and delicious! These easy to make hand-held tacos are baked in a muffin tin.
I made a similar recipe last year and only posted it on Instagram. I finally remade it for the blog because it's such a good one!
The taco cups come together in minutes and they are just super cute! I'm a sucker for anything mini.
Table of Contents
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Why you'll love taco cups with tortillas:
Each taco cup has about 11 grams of protein!
The cups come together in just about 30 minutes.
These make such a fun family dinner. You can create a topping bar with your kids!
I topped my taco cups with Greek yogurt, salsa and cilantro, but the topping options are endless!
Ingredients overview:
- flour tortillas - You can use your favorite brand of flour tortillas.
- lean ground beef - I used 90% lean ground beef.
- diced sweet onion - I add this to the beef for some extra flavor.
- avocado oil spray - To cook the beef and spray the tortillas.
- homemade taco seasoning - Made with paprika, chili powder, garlic powder, ground cumin, dried oregano, salt, cayenne pepper.
- shredded cheddar cheese - You can use whatever cheese you prefer.
How to make taco cups with tortillas:
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- First, preheat the oven to 375 degrees F.
- Heat a skillet on medium and spray with avocado oil.
- Add onion and sauté for about 1 minute.
- Add beef and seasonings to the skillet.
- Use a spatula to break up beef into pieces. Cook for about 4 minutes, or until the beef is crumbled and cooked through.
- Warm tortillas in the microwave on a plate for 20 seconds. This will help make them pliable.
- Place tortillas on a cutting board and cut into strips. Slice the ends off, turn the tortilla and slice it lengthwise. Then, slice the ends. Follow the picture above. Pro tip: Stack the tortillas as you cut so you don’t have to cut one at a time.
- Don't throw away the extra pieces of tortilla! I use the pieces to make tortilla chips in my oven or air fryer.
- Spray a muffin tin well with avocado oil spray.
- Criss cross 2 strips into each muffin cavity.
- Fill each cup with about 3 tbsp meat.
- Evenly sprinkle cheese over each (about 1 tbsp) per cup.
- Bake them at 375 degrees F for 10-15 minutes, or until golden.
Serve with your favorite toppings and enjoy! I used Greek yogurt, salsa and cilantro.
Recipe pro-tips:
- If you use a fatter ground beef, make sure to drain the grease before making the cups. There isn't a need to drain the tiny amount of grease if you use 90% lean.
- Use ground turkey or ground chicken if you don't want to use beef.
- Don't throw away the extra pieces of tortilla! Simply spray them with oil, season with salt and toss them in your oven or air fryer for perfectly crispy chips!
Topping ideas:
- pico de gallo
- avocado
- guacamole
- red onion
- lettuce
- green onion
- jalapenos
- sour cream
Dietary adaptations:
- gluten-free - Use gluten-free tortillas
- vegetarian - Swap out beef for black beans.
- dairy-free - Omit the cheese or use dairy-free cheese.
- vegan - Swap out beef for black beans and omit the cheese or use vegan cheese. Also, make sure the tortillas are vegan.
Storage directions:
- Refrigeration - Allow the cups to cool and place them in an airtight container for up to 2 days.
- Freezing - Make sure the cups are cooled and place them in a freezer safe airtight container and freeze them for up to 2 months.
- Reheating - Reheat in the oven until warm.
Taco Cups with Tortillas
Taco Cups with Tortillas are crunchy and delicious! These easy to make hand-held tacos are baked in a muffin tin.
Ingredients
- 12 flour tortillas
- 1 pound lean ground beef - I used 90% lean ground beef.
- ¼ cup diced sweet onion
- 2 sprays avocado oil spray
- ½ tablespoon paprika
- ½ tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¾ cup shredded cheddar cheese
Instructions
- First, preheat the oven to 375 degrees F. Heat a skillet on medium and spray with avocado oil. Add onion and sauté for about 1 minute. Add beef and seasonings to the skillet. Use a spatula to break up beef into pieces. Cook for about 4 minutes, or until the beef is crumbled and cooked through.
- Warm tortillas in the microwave on a plate for 20 seconds. This will help make them pliable. Place tortillas on a cutting board and cut into strips. Slice the ends off, turn the tortilla and slice it lengthwise. Then, slice the ends. Follow the picture. Pro tip: Stack the tortillas as you cut so you don’t have to cut one at a time. Don't throw away the extra pieces of tortilla! I use the pieces to make tortilla chips in my oven or air fryer.
- Spray a muffin tin well with avocado oil spray. Criss cross 2 strips into each muffin cavity. Fill each cup with about 3 tbsp meat.Evenly sprinkle cheese over each (about 1 tbsp) per cup. Bake them at 375 degrees F for 10-15 minutes, or until golden.
- Serve with your favorite toppings and enjoy! I used Greek yogurt, salsa and cilantro.
Notes
Nutrition info is per 1 taco cup.
Nutrition Facts
Taco Cups with Tortillas
Amount Per Serving
Calories 147
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg11%
Sodium 236mg10%
Potassium 170mg5%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 11g22%
Vitamin A 325IU7%
Vitamin C 0.2mg0%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
Mary Ann
Why are you cutting up the tortilla into so many pieces? It will make it harder to hold than using a regular taco shell. I make one cut only to the center, then overlap the ends like a cone and put it into the muffin pan. This makes it much easier to hold and eat without all the ingredients falling out!
None of the ingredients fall out. I wouldn’t share a recipe that doesn’t work.
Georgina
I love that this recipe doesn’t use the entire tortilla I’ve tried other recipes and it’s too much bread to filling ratio. The kids even enjoy!!! Thank you Krista.
Amazing! 🙂