Mini Taco Cup Appetizers

  • Author: Christine Mello
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican



  • 12 corn tortillas, 4-1/2 inch size 
  • 1 pound lean ground beef
  • 1 packet taco seasoning or Homemade Taco Seasoning
  • 1 cup shredded Mexican cheese
  • Corn Red Pepper Salsa, sour cream and jalapeno slices for garnish


To Make the Tortilla Cups:

  1. Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
  2. Place a damp paper towel on a microwave-safe plate. Working three at a time, cover tortillas with a second damp paper towel and microwave for 10 seconds on High power. Tortillas will be Hot!
  3. Working quickly, form tortillas into a bowl in the bottom of muffin wells, overlapping the sides, or turn muffin pan upside down and place tortillas between cups to make a shallow bowl.
  4. Bake in preheated oven for 10 – 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool. Leave oven on.

To Make the Filling:

  1. In a large skillet over medium-high heat, brown the beef until no pink remains. Use wooden spoon to break up chunks.
  2. Add taco seasoning and 2/3 cup water. Stir to combine.
  3. Bring beef mixture to a boil, then reduce heat and simmer for 8 -10 minutes until liquid has evaporated.
  4. Divide meat evenly among prepared shells, using spoon to pack down. Sprinkle with cheese. 
  5. Return filled shells to oven and bake 3 – 4 minutes until cheese has melted.
  6. Garnish as desired and serve warm.



* Nutrition information is for 1 taco cup filled with meat and cheese.

Keywords: mini taco cup appetizer