Description
Bite-sized baked tacos in muffin tins offer a convenient and customizable snack or appetizer. Perfect for parties or quick lunches, these playful cups deliver bold flavors with minimal effort and clean-up.
Ingredients
4 large 10-inch flour tortillas
1 pound ground beef or turkey (or plant-based ground protein)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon chili powder
1 teaspoon cumin
1 can (8-ounce) tomato sauce
1–2 cups shredded cheddar, Monterey Jack cheese, or vegan alternative
Taco toppings of choice (lettuce, tomatoes, sour cream, etc.)
Instructions
Preheat oven to 375°F (190°C). Lightly grease two muffin tins with oil or cooking spray
Cut 4-inch circles from tortillas to make 16 pieces
Press one tortilla circle into each muffin tin slot
Microwave tortilla-lined tins for 10–15 seconds in batches to soften tortillas
Spoon taco filling into the cups, then cover with cheese and toppings
Place in preheated oven and bake until tortillas are crispy and cheese is melted (15–20 minutes total cook time)
Notes
For gluten-free version, use tamale or corn tortillas
Adjust cheese amount based on desired richness
Stir taco fillings occasionally during baking for even cooking
Store leftovers in airtight container at room temperature for 2 days
- Prep Time: 20
- Cook Time: 30
- Category: Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 mini taco cup (approximately ±2.5 oz volume)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 20mg