Want to liven up Taco Tuesday? Why not consider these easy, mini taco cups? The great part of this recipe is that you can make this fun and easy appetizer with just 20 minutes in the oven and they are so delicious! There’s no need to purchase special wrappers or fry them in hot oil. Your guests will be amazed that they were made by you.
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Ingredients
With fresh ingredients, zesty spices, juicy ground meat and buttery guacamole, every bite is bursting with flavor.
- Mexican corn tortillas - these should range from 4" to 6"
- ground meat - you can stick to the classic beef or go with something lower in calories like ground chicken or turkey
- avocado
- lemon juice
- olive oil
- yellow onion
- green onions
- cumin powder
- taco seasoning - or Mexican seasoning or chili powder
- tomato
- fresh cilantro
I’m personally always on the lookout for something I can throw together with my everyday kitchen ingredients. With this recipe, you can customize it with what you have on hand and fancy ingredients aren't required.
If you can't have your tacos without cheese, add cheese. Like it spicy? Add some hot sauce. That is the beauty of tacos!
How to Make Them
Step 1
Preheat oven to 350ºF. Place the tortilla halves in the muffin tin cavities, creating small baskets/cups. (You are basically just pushing them in and maneuvering them to fit. If you see them tearing in a couple places, that is normal.)
Step 2
Bake the tortilla cups in the preheated oven until crispy, about 20 minutes. Keep an eye on them! Let cool.
Step 3
Meanwhile...heat the olive oil in a skillet over medium heat. Add the chopped onion and green onion, and cook for 5 minutes.
Step 4
Add the ground meat and cook until fully cooked, about 5 minutes. Mix in the cumin powder and taco seasoning. Season with salt and pepper, to taste.
Step 5
In a bowl, mash the avocado and mix it with the lemon juice. Add salt and pepper, to taste.
Step 6
Fill the tortilla cups with the ground meat, tomatoes, mashed avocado and fresh cilantro.
Step 7
Serve!
⭐You might also like my slow cooker Mexican soup.
Top Tip
My trick to make the tortillas more flexible and to avoid tearing is to microwave them for 15 seconds or so. Then immediately push them into the muffin tin cavities while they are warm.
Make Ahead Prep
- The ground meat filling and the veggies can be prepped a day in advance but make sure to store everything separately. Don't make the guacamole until serving time to keep it nice and fresh.
- The ground meat can be reheated when it's time to fill the tortilla cups.
Storage & Reheating
- Store: These taco cups are best served on the day of preparation but you can store leftovers in the fridge in an airtight container for up to 4 days. If you can, store the toppings separately.
- Reheat: They can be reheated in the oven for about 10 minutes at 350°F to retain the crispiness.
FAQ
We use corn tortillas to make taco cups but they can also be made with wonton wrappers. They are stuffed with a ground meat filling and fresh veggies.
Taco seasoning usually consists of a mixture of paprika, onion and garlic powder, chili powder, oregano, cumin and salt.
❤️More Mouth Watering Taco Recipes
Sometimes, nothing quite satisfies a craving like homemade Mexican food. If you tried this Mini Taco Cups Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Mini Taco Cups
Ingredients
- 12 Mexican corn tortillas - cut into halves
- 1 tablespoon olive oil
- ½ cup yellow onion - chopped
- 2 green onions - chopped
- 1 cup ground meat - lean ground beef, ground chicken, etc.
- 1 teaspoon cumin powder
- 1 tablespoon taco seasoning - or Mexican seasoning or chili powder
- 1 avocado
- 2 teaspoons lemon juice - or to taste
- 1 large tomato - chopped
- fresh cilantro - chopped
- salt and pepper - to taste
Instructions
- Preheat oven to 350ºF.
- Place the tortilla halves in the muffin tin cavities, creating small baskets/cups. (You are basically just pushing them in and maneuvering them to fit. If you see them tearing in a couple places, that is normal. My trick is to microwave the tortillas for 15 seconds or so to make them more flexible.)
- Bake the tortilla cups in the preheated oven until crispy, about 20 minutes. Keep an eye on them! Let cool.
- Meanwhile...heat the olive oil in a skillet over medium heat. Add the chopped onion and green onion, and cook for 5 minutes.
- Add the ground meat and cook until fully cooked, about 5 minutes. Mix in the cumin powder and taco seasoning. Season with salt and pepper, to taste.
- In a bowl, mash the avocado and mix it with the lemon juice. Add salt and pepper, to taste.
- Fill the tortilla cups with the ground meat, tomatoes, mashed avocado and fresh cilantro.
- Serve!
Equipment
Notes
- These taco cups are best served on the day of preparation but you can store leftovers in the fridge in an airtight container for up to 4 days. If you can, store the toppings separately.
- They can be reheated in the oven for about 10 minutes at 350°F to retain the crispiness.
- Make ahead prep:
- The ground meat filling and the veggies can be prepped a day in advance but make sure to store everything separately. Don't make the guacamole until serving time to keep it nice and fresh.
- The ground meat can be reheated when it's time to fill the tortilla cups.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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Karly says
So cute!!
Joss D says
Aren't they?! Thanks Karly!