Crispy baked mini taco cups loaded with seasoned beef, cheese, and fresh toppings for a tasty handheld delight.
# Ingredient List:
→ Meat
01 - 9 oz ground beef (or ground turkey/chicken)
→ Vegetables & Aromatics
02 - 1 small onion, finely diced
03 - 1 garlic clove, minced
→ Seasonings
04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Base & Dairy
09 - 12 small flour tortillas (street taco size, or cut larger tortillas into 4-inch rounds)
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese
→ Toppings (optional)
12 - 1/2 cup salsa
13 - 1/4 cup sour cream
14 - 1 small avocado, diced
15 - 2 tbsp chopped fresh cilantro
16 - 1 small tomato, diced
17 - Jalapeño slices (optional)
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
02 - Heat a skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink, about 4–5 minutes.
03 - Add diced onion to the pan and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Sprinkle chili powder, ground cumin, paprika, salt, and black pepper into the skillet. Mix thoroughly and cook for another minute. Remove from heat.
05 - Press each tortilla round into the muffin tin cups, folding edges as needed to create a cup shape.
06 - Divide the seasoned beef mixture evenly among the tortilla cups. Top each with shredded cheddar and Monterey Jack cheeses.
07 - Bake in the preheated oven for 10 to 12 minutes until the tortillas are crisp and the cheeses have melted.
08 - Allow cups to cool for 3 to 5 minutes. Garnish with salsa, sour cream, diced avocado, diced tomato, chopped cilantro, and jalapeño slices as desired. Serve warm.
