Crispy Mini Taco Cups
These crispy mini taco cups are a quick, easy, and crowd-pleasing snack perfect for graduation parties or casual get-togethers. Made with small tortillas filled with seasoned ground beef and cheese, they offer a satisfying crunch and bold flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini taco cups 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
Scale
- Small flour tortillas (6-inch size)
- 1 lb ground beef (85% lean)
- 1/2 cup yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon taco seasoning (chili powder, cumin, smoked paprika, oregano)
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional)
- 1 jalapeño, finely chopped (optional)
- Olive oil or melted butter (for brushing)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or brush with olive oil.
- Cut each 6-inch tortilla into quarters. Gently press each quarter into the muffin tin cups to form small bowls. Brush the tops lightly with olive oil or melted butter.
- Heat a skillet over medium heat. Add a splash of olive oil and sauté diced onions until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add ground beef to the skillet. Season with salt, pepper, and taco seasoning. Cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. Drain excess fat if needed.
- Spoon about 1 tablespoon of the beef mixture into each tortilla cup. Sprinkle shredded cheddar cheese generously over the top.
- Bake the cups in the oven for 12-15 minutes until the edges are crispy and golden and the cheese is melted and bubbly.
- Let the cups cool for a couple of minutes to firm up. Garnish with chopped cilantro and jalapeños if desired. Serve warm or at room temperature.
Notes
Use fresh tortillas for easier shaping; warm day-old tortillas slightly before cutting. Brush tortillas with olive oil or melted butter for extra crispiness. Drain excess fat from beef to avoid soggy cups. Avoid microwaving leftovers to keep crispiness; reheat in oven instead. Don’t overfill cups to prevent sogginess. Corn tortillas can be used but are more fragile.
Nutrition
- Serving Size: 1 mini taco cup
- Calories: 80
- Sugar: 0.5
- Sodium: 150
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 6
- Fiber: 0.5
- Protein: 5
Keywords: mini taco cups, crispy taco cups, party snacks, graduation party food, easy taco recipe, finger foods, ground beef tacos