Go Back
Print

Crunchy Beef Taco Cups

Course Appetizer
Cuisine Mexican
Keyword Beef taco cups
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author LDS’s Mom

Ingredients

  • 1 lb ground beef
  • 12 large flour tortillas (soft taco)
  • 2 tbsp olive oil
  • 1 small onion, sliced thin
  • 3 cloves garlic, minced
  • 1/2 tsp turmeric ( optional)
  • 1/2 tsp ginger powder(optional)
  • 1 tbsp taco seasoning
  • 2 cups shredded cheddar cheese
  • 1 tbsp melted unsalted butter for brushing
  • Nonstick cooking spray

For toppings

  • Shredded lettuce
  • 6 small roma tomatoes( or any other type), diced
  • Sour cream

Instructions

  1. First, cook the onion in the olive oil over medium heat until caramelized. Add a little water to avoid its burning.

  2. Add garlic, beef, ginger powder, turmeric and taco seasoning, then cook until the beef is fully cooked ( you may need to add a little water). Set aside.

  3. Cut each tortilla into a square shape. You can cut the four angles of the tortilla as shown in the picture above (optional).

  4. Coat the muffin pan cups with a cooking spray, then line the cups with the square shaped tortillas (or the small tortillas).

  5. Slightly press in the center of each tortilla to form a tortilla cup.

  6. Put a spoonful (or more);of beef mixture into each tortilla cup.

  7. Top the beef in the tortilla cups with shredded cheddar cheese.

  8. Brush the tortilla cups edges with melted butter.

  9. Bake in 375℉, preheated oven for about 20 minutes or until the cups edges are slightly brown.

  10. Serve the tortilla cups as is or with shredded lettuce, tomatoes and sour cream on top(I have used ranch dressing).

Recipe Notes

  • You don’t have to cut the tortillas into squares if you use the small ones.
  • You can use more than 1 tablespoon of taco seasoning if you like.
  • For the toppings, you can add guacamole, olives, salsa, you name it.