Touchdown Taco Cups Beef

My friend Sarah brought these to a Super Bowl party years ago and I literally hovered over the platter until she finally laughed and wrote out the recipe for me on a cocktail napkin. Now they are the first thing gone at every gathering I host.

Last weekend my nephew helped me assemble these and he took his job very seriously arranging olives on top like tiny edible footballs. The whole family was grabbing them off the cooling rack before I could even get them to the serving platter.

Ingredients

• 1/2 lb lean ground beef: Lean beef keeps these from getting too greasy while still delivering that rich taco flavor everyone craves
• 1/2 small onion finely chopped: Fresh onion adds sweetness and depth that you just cannot get from onion powder
• 1 clove garlic minced: One clove is plenty since these are small bites you do not want to overwhelm the other flavors
• 1 tablespoon taco seasoning: My trick is to taste the beef mixture before spooning into cups since some brands pack more heat than others
• 1/4 cup tomato sauce: This binds the seasonings into the beef creating that saucy texture that prevents the cups from drying out
• 1 tablespoon olive oil: A little fat helps cook the onions and garlic properly without burning
• Salt and pepper: Always taste your beef mixture after seasoning because taco blends vary so much in sodium content
• 12 small flour tortillas: Street taco size are perfect but cutting larger ones works too just try to get them pliable first
• 1 cup shredded cheddar cheese: Sharp cheddar gives that classic taco flavor that cuts through the rich beef
• 1 cup shredded Monterey Jack cheese: This melts beautifully and balances the cheddar with its mild creamy personality
• 1/2 cup diced tomatoes: Cold fresh tomatoes on top of the hot cheesy cups create that perfect hot and cold bite
• 1/2 cup shredded lettuce: Iceberg lettuce actually works best here because it stays crispy and does not wilt as quickly
• 1/4 cup sour cream: Room temperature sour cream spreads easier and tastes so much better than cold from the fridge
• 1/4 cup sliced green onions: These add a fresh pop and a little crunch that makes each bite feel special

Instructions

Preheat your oven:

Get that oven to 375°F and give your muffin tin a quick coating of cooking spray

Shape the tortilla cups:

Warm those tortillas for about 20 seconds in the microwave so they fold without cracking and press them gently into the cups

Cook the aromatics:

Sauté your onion in olive oil for 2 minutes until it softens then add garlic for just 30 seconds so it does not turn bitter

Brown the beef:

Add the ground beef and break it up with your spoon letting it get nicely browned all over before draining any extra fat

Season the beef:

Stir in the taco seasoning and tomato sauce and let it simmer for a couple minutes to let the flavors marry together

Fill and cheese:

Spoon that seasoned beef evenly into all 12 cups and top each one with a generous mix of both cheeses

Bake to perfection:

Slide them in for 12 to 15 minutes until the cheese is bubbly and the tortilla edges are golden and crispy

The waiting game:

Let them cool in the pan for 5 minutes because trying to remove them immediately will end in sadness and broken cups

Top and serve:

Pile on your lettuce tomatoes sour cream green onions and whatever else makes your taco heart happy

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These have become my go to for everything from birthday parties to casual Tuesday night dinners. Something about food you can eat with your hands just makes people happier.

Making Them Your Own

The beauty of these cups is how forgiving they are with substitutions. I have made them with ground turkey for friends who do not eat beef and honestly they are just as delicious.

The Assembly Line

When I am making a big batch I set up a little station with all my toppings in small bowls. It makes the process so much faster and actually kind of fun to assemble them like tiny taco projects.

Serving Strategy

These are best served warm but they still taste great at room temperature which makes them perfect for parties where people are grazing over a few hours. I put out small spoons so guests can customize their own toppings.

• Set up a toppings bar and let people build their own perfect bite
• Make a double batch because one batch is never enough
• Keep extra napkins nearby because these can get messy in the best way

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These taco cups have officially become legendary in my friend circle and I bet they will be in yours too.

Recipe Questions & Answers

→ How do I keep the tortilla cups from getting soggy?

Lightly warming the tortillas before shaping and baking helps them crisp up. Baking until golden ensures a firm texture that holds fillings well.

→ Can I use other meats instead of beef?

Yes, ground turkey or chicken can be substituted for ground beef, maintaining the same seasoning and cooking method for similar flavor.

→ What cheeses work best for these taco cups?

Cheddar and Monterey Jack blend well, providing a meltable texture and rich taste, but other mild melting cheeses can also be used.

→ Are there vegetarian alternatives for the filling?

Replacing the beef with seasoned beans, lentils, or sautéed vegetables can create a satisfying meat-free version of the taco cups.

→ Can these be prepared ahead of time?

Yes, you can assemble the cups in advance and bake shortly before serving to maintain freshness and crispness.