Description
Crispy tortilla cups filled with savory taco-seasoned beef, melted cheese, and colorful vegetables, perfect for an easy dinner, party appetizer, or fun family meal.
Ingredients
- Ground beef: 450 g
- Small flour tortillas: 8 tortillas, cut into rounds
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Taco seasoning: 2 tablespoons
- Tomato sauce: 120 ml
- Shredded cheddar cheese: 150 g
- Canned corn: 120 g, drained
- Canned black beans: 120 g, rinsed and drained
- Olive oil: 1 tablespoon
Instructions
- Preheat the oven to 190°C.
- Press the tortilla rounds gently into the wells of a muffin tin to form small cups.
- Bake the tortilla shells for 8 minutes until lightly golden and crisp.
- Heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic until soft and fragrant.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Stir in the taco seasoning and tomato sauce, mixing well to coat the beef evenly.
- Add the corn and black beans, then cook for 2 to 3 minutes until heated through.
- Spoon the beef mixture into the baked tortilla cups.
- Sprinkle shredded cheddar cheese evenly over the filled cups.
- Bake for 10 to 12 minutes until the cheese is fully melted and bubbly.
Notes
- Lightly brushing the tortillas with olive oil before baking makes them extra crispy.
- Allow the taco cups to cool for a few minutes before removing them from the muffin tin to help them hold their shape.
- Reheat leftovers in the oven rather than the microwave to maintain crispness.
Nutrition
- Serving Size: 2 taco cups
- Calories: 420
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 65 mg
Keywords: easy taco cups, taco cups recipe, baked taco cups, muffin tin tacos, quick taco dinner, party taco cups