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93% would make again

Crunchy Taco Cups

by Iris Tian


for 12 taco cups

  • 1 lb (455 g) lean ground beef
  • 3 tablespoons taco seasoning, 1 envenlope
  • 6 oz (170 g) diced tomato
  • 4 oz (115 g) diced green chilies, 1 can
  • 1 ½ cups (150 g) shredded sharp cheddar cheese
  • 6 large flour tortillas


  1. In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
  2. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
  3. Preheat oven to 375ºF (190ºC).
  4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
  5. Generously coat a standard size muffin tin with nonstick cooking spray.
  6. Line each cup of prepared muffin tin with a tortilla sheet.
  7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
  8. Lightly brush the top edges of the tortilla with cooking oil.
  9. Bake 18-20 minutes until cups are heated through and edges are golden brown.
  10. Enjoy!




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