Touchdown Taco Cups Ground Beef

The first time I brought these to a Super Bowl party, my friend Jake literally hovered over the platter until I had to shoo him away. Something about those crispy little tortilla shells makes people completely lose their self-control around appetizers. I've started making double batches because they vanish in under ten minutes, no matter how many other dishes are on the table.

Last Sunday my niece asked if she could help me assemble them, and we ended up having a whole conversation about why the cilantro always seems to disappear first. Kids who normally pick vegetables off everything actually eat these without complaint. Something about the mini format makes everything more approachable and fun.

Ingredients

• 1 lb lean ground beef: The fat content keeps everything juicy, but drain excess if you prefer them less greasy
• 1 small yellow onion, finely chopped: I pulse mine in the food processor so they disappear into the meat mixture
• 2 cloves garlic, minced: Fresh garlic makes such a difference compared to the powder in the seasoning packet
• 1 packet taco seasoning: Homemade blend works beautifully if you prefer controlling the salt level
• 1/3 cup water: Helps the seasoning coat everything evenly and creates a little sauce
• 12 small flour tortillas: The 6-inch size is perfect, but warm them first or theyll crack when you try to shape them
• Cooking spray: A light coating ensures the cups release easily from the muffin tin
• 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor punch against the seasoned beef
• 1/2 cup sour cream: Full fat tastes better, but Greek yogurt works if you want to cut calories
• 1/2 cup chopped tomatoes: Seed them first or the cups get soggy pretty quickly
• 1/4 cup sliced green onions: I add these right before serving so they stay bright and crisp
• 1/4 cup sliced black olives: Completely optional but adds a nice salty bite for olive lovers
• 1 small jalapeño, sliced: Leave the seeds in if your crowd likes serious heat

Instructions

Get your oven and muffin tin ready:

Preheat to 375°F and give that muffin tin a generous spray of cooking oil. Trust me, nothing ruins the vibe faster than having half your taco cups stick and break apart.

Shape those tortilla cups:

Stack and zap the tortillas in the microwave for about 15 seconds. Cut them into circles with a 4-inch cutter and gently press each into a muffin cup, creating a little shell shape. If they crack, just overlap the pieces slightly.

Cook the beef mixture:

Brown the beef and onion together in a skillet over medium heat for 5 to 6 minutes. Drain the excess fat if it looks too oily.

Add the seasonings:

Stir in the garlic, taco seasoning, and water. Let everything simmer for 2 to 3 minutes until the sauce thickens nicely and coats the meat.

Fill and top:

Spoon that seasoned beef evenly into each tortilla cup. Pile a generous mound of cheddar cheese on top of each one.

Bake until golden:

Slide them into the oven for 10 to 12 minutes. You want the cheese completely melted and starting to bubble, with the tortilla edges turning golden brown.

Add the toppings:

Let them cool just long enough to handle, then pile on the sour cream, tomatoes, green onions, olives, cilantro, and jalapeños however you like.

Serve immediately:

These taste best straight from the oven while everything is still warm and that cheese is perfectly gooey.

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My dad normally turns his nose up at anything described as cute food, but even he admitted these were legitimately delicious. He ate six and pretended not to notice I was counting. Something about having all the taco flavors in one perfect little package just works for everyone.

Make Ahead Strategy

You can cook the beef mixture up to two days ahead and store it in the refrigerator. I actually think the flavors develop even better overnight. Just warm it up slightly before filling the cups so the cheese melts evenly in the oven.

Serving Ideas

Set up a toppings bar and let everyone customize their own taco cups. I put out bowls of guacamole, extra salsa, pickled jalapeños, and even crumbled bacon sometimes. People get genuinely excited about building their own perfect bite.

Easy Variations

Ground turkey or chicken work beautifully if you want something lighter. Sometimes I add a layer of refried beans at the bottom of each cup before the beef mixture. For a breakfast version, skip the taco seasoning and use scrambled eggs with chorizo instead.

• Try pepper jack cheese instead of cheddar for extra kick
• Add crushed corn chips on top for even more crunch
• Use corn tortillas for a gluten-free option, though they are more fragile

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These have become my go-to for everything from casual weeknight dinners to elaborate game day spreads. Hope they become a hit at your house too.

Recipe Questions & Answers

→ How do you soften the tortillas for the cups?

Warm the tortillas in the microwave for 15–20 seconds to make them pliable before shaping them in the muffin tin.

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken can be used as a lighter alternative without compromising flavor.

→ What is the best way to crisp the tortilla cups?

Pressing the tortillas firmly into greased muffin cups and baking at 375°F until the edges turn golden ensures a crisp texture.

→ Are there any good topping options to add?

Classic toppings include sour cream, chopped tomatoes, green onions, olives, cilantro, and sliced jalapeños for added freshness and spice.

→ How can I make a gluten-free version?

Substitute regular flour tortillas with small gluten-free tortillas to accommodate gluten sensitivities.