Mini Beef Taco Cups
You'll love how easy these mini beef taco cups are to make - they're gluten-free and perfect for entertaining and potlucks. From start to finish, your mini beef taco cups can be on the table in under 30 minutes. You'll love how versatile they are with different options for toppings and they look so cute on the appetizer table!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 36 mini cups
- 12 corn tortillas
- 1 lb ground beef
- 1/3 cup water
- 2 tsp chili powder
- 1 tsp cumin
- 3/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup shredded cheddar cheese
- 1/4 cup sour cream or plain greek yogurt for topping
- 1/4 cup tomatoes diced (I used one Roma tomato)
- 2 tbsp green onions sliced, for topping
- 2 tbso chopped cilantro for topping
Preheat oven to 350F.
Add the beef to a skillet over medium heat. Brown for 5-6 minutes, until no pink remains. Drain fat.
Add 1/3 cup water to the skillet along with chili powder, cumin, garlic powder, salt and pepper. Stir to combine. Simmer for 2-3 minutes. Set aside.
Spray mini muffin tins with cooking spray.
Stack three corn tortillas and place on a paper towel or plate. Heat tortillas in microwave for 20 seconds. Remove from microwave and immediately cut three 3-inch circles out of each corn tortilla with either a cookie cutter or a glass. It's okay if they overlap a bit and you don't get exactly 3 inches for each circle.
Gently press in the muffin tin to get a cup shape. Repeat with remaining tortillas, working in batches.
Add a spoonful of ground beef to each muffin cup. Top with one teaspoon of shredded cheese.
Bake at 350F for 10 minutes, until cheese is melted and tortilla is crunchy. Let sit for 2-3 minutes in the muffin tin before removing carefully with a knife. Set on a paper towel for a minute to absorb all the excess oil and grease.
Top mini taco cups with diced tomatoes, sour cream, green onions and cilantro. Serve.