Crispy Baked Cheesy Taco Cups
Easy muffin tin taco cups made with crispy flour tortillas, seasoned ground beef, melted cheddar cheese, and fresh toppings. Perfect for family dinners, Taco Tuesday, or party appetizers.
Ingredients
- 8 small flour tortillas
- 1 lb ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/2 cup shredded lettuce
- 1/4 cup sour cream
- Fresh cilantro optional
- Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Grease 8 cups of a standard muffin pan.
- Warm the tortillas briefly and press one into each muffin cup to form a small bowl.
- Bake the empty tortilla cups for 5–7 minutes until lightly golden.
- Brown the ground beef in a skillet over medium heat. Drain excess grease.
- Add taco seasoning and 1/4 cup water. Simmer for 3–4 minutes until thickened.
- Divide the seasoned beef evenly among the tortilla cups.
- Sprinkle shredded cheddar cheese over each cup.
- Bake for another 5–7 minutes until the cheese melts and the tortilla edges become crispy.
- Carefully remove from the muffin pan. Add lettuce, tomatoes, sour cream, and cilantro.
- Serve warm.
Notes
Pre-bake the tortillas for a crispier shell.
Drain the ground beef to avoid excess moisture.
Add fresh toppings only after baking.
Store leftover cups without cold toppings.
Reheat in the oven or air fryer for the best texture.
Cooking times may vary depending on tortilla size and muffin pan.