Taco Cups

Let’s talk about one of my absolute favorite party foods (and weeknight dinner hacks): Taco Cups. These are cute, crispy, flavor-packed mini tacos baked in muffin tins—and yes, they’re as fun to eat as they are to make. Imagine all the goodness of a classic taco—seasoned meat, melty cheese, toppings galore—layered neatly into a bite-sized, golden tortilla cup. They’re crunchy, savory, customizable, and pretty much guaranteed to be a hit no matter the occasion.

I first made taco cups for a game night with friends, and they were gone in minutes. Since then, they’ve become a regular in our house—not just for entertaining, but also for easy lunches, meal prepping, and even dinner when I want something fun without a lot of fuss. They’re a great way to repurpose leftover taco fillings, and they’re a total crowd-pleaser for both kids and adults. Honestly, it’s hard to eat just one.

These are perfect when you want something handheld and satisfying. Think weeknight dinners, party appetizers, after-school snacks, or even a creative way to use up taco Tuesday leftovers. If you love tacos (and who doesn’t?), this one’s a no-brainer.

Why You’ll Love This Recipe

• Quick and easy – Ready in about 30 minutes from start to finish.
• Kid-friendly and fun – Kids love the mini size and crunchy edges.
• Perfect for meal prep – They store and reheat well, so they’re great for grab-and-go lunches.
• Endlessly customizable – Use beef, chicken, beans, or tofu—whatever you like.
• Party-perfect – They’re easy to make in batches and great for serving a crowd.
• Minimal mess – All the taco goodness is tucked neatly in a little cup—no spilling fillings everywhere.
• Crunchy, cheesy, and satisfying – Everything you want in a taco, in a compact little bite.

Ingredients You’ll Need

Here’s what you’ll need to make a batch of taco cups:

• 1 pound ground beef or ground turkey
  (Or swap in black beans or lentils for a vegetarian option)
• 1 packet taco seasoning
  (Or make your own with chili powder, cumin, garlic powder, and paprika)
• 1/2 cup water
  (To mix with the seasoning)
• 1 cup shredded cheese
  (Cheddar, Monterey Jack, or a Mexican blend work great)
• 12 small flour or corn tortillas
  (Street taco size is perfect here—if they’re too big, cut them into smaller circles)
• Cooking spray or a little oil
  (To keep things from sticking)
• Optional toppings: Sour cream, salsa, guacamole, chopped lettuce, diced tomatoes, jalapeños, green onions, olives

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Preheat and prep
Preheat your oven to 375°F. Lightly spray a muffin tin with cooking spray or brush with a little oil to prevent sticking. Warm the tortillas for about 20 seconds in the microwave (covered with a damp paper towel) to make them pliable.

Step 2: Fit the tortillas
Press one tortilla into each muffin cup, gently folding and pleating the edges as needed so it forms a little shell. If your tortillas are too big, you can trim them down using a biscuit cutter or the rim of a glass.

Step 3: Cook the meat
In a skillet over medium heat, cook the ground beef (or other protein) until browned and cooked through. Drain any excess fat. Add the taco seasoning and water, stir well, and simmer for 3–5 minutes until the mixture thickens.

Step 4: Fill the cups
Spoon the meat mixture evenly into each tortilla cup—don’t overfill, but pack it in nicely. Top each one with a generous sprinkle of shredded cheese.

Step 5: Bake
Bake in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are golden and crisp.

Step 6: Add toppings and serve
Let the taco cups cool for a few minutes in the pan, then pop them out carefully with a spoon. Add your favorite toppings and serve warm.

Helpful Tips

How to make them vegetarian
Skip the meat and use seasoned black beans, lentils, tofu, or plant-based crumbles. Sauté them with onion, garlic, and taco seasoning for a flavorful filling.

Storing leftovers
Store leftover taco cups in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to keep the tortillas crispy.

Freezer-friendly? Absolutely
Let them cool completely, then wrap individually and freeze in a freezer-safe container. Reheat in the oven at 350°F for about 10 minutes straight from the freezer.

Tortilla tip
If your tortillas are cracking when you press them into the muffin tin, they’re probably too cold. A quick warm-up in the microwave softens them right up and makes shaping easier.

Party shortcut
Make the meat filling ahead of time and store it in the fridge for up to 3 days. Then just assemble and bake when you’re ready to serve.

Go wild with toppings
Try spicy ranch, chipotle crema, diced avocado, or even pickled red onions for an upgraded twist. You can also mix in corn, bell peppers, or beans with the meat for extra texture.

Frequently Asked Questions (FAQs)

Can I use corn tortillas instead of flour?
Yes! Just make sure they’re warmed and pliable before pressing them into the muffin cups—they’re more delicate than flour tortillas and can crack if cold.

Can I make these in advance?
Yes, you can fully assemble and bake them, then store and reheat. They also hold up surprisingly well at room temp for a couple of hours—great for parties or picnics.

Do I need a muffin tin?
A standard muffin tin is the easiest way to get that cup shape, but in a pinch, you can try using ramekins or small oven-safe bowls. You can also make “open-faced” versions on a baking sheet, though they won’t be as tidy.

Can I add veggies to the filling?
Totally. Add sautéed onions, peppers, corn, or zucchini to the meat mixture for more nutrition and flavor. Just be sure not to make the filling too wet.

Are these good for kids?
Yes! They’re mini-sized, fun to hold, and easy to eat without utensils. Plus, you can dial back the spice and let them choose their own toppings.

A Final Note

I make taco cups all the time because they’re just so fun, flexible, and downright tasty. They’re a lifesaver when I need a quick dinner or something to bring to a potluck. You can keep it classic with ground beef and cheddar, or change it up every time based on what you have in the fridge. Plus, they’re just satisfying to eat—crispy, cheesy, handheld bites of taco heaven.

Give them a try and let me know how they turn out! Whether you’re making them for a party, a weeknight dinner, or meal prep, taco cups are guaranteed to win people over.