Best Taco Cups Recipes

CRUNCHY TACO CUPS RECIPE BY TASTY

Steps:

• In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
• Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
• Preheat oven to 375ºF (190ºC).
• Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
• Generously coat a standard size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
• Lightly brush the top edges of the tortilla with cooking oil.
• Bake 18-20 minutes until cups are heated through and edges are golden brown.
• Enjoy!

WONTON TACO SALAD CUPS

Steps:

• Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
• Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
• In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
• To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
• Transfer the taco cups to a platter and serve.

WONTON TACO CUPS

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

EASY TACO CUPS

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.

CHICKEN TACO CUPS

Steps:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink. , Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese., Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. , Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

SOUTHWEST SALAD TACO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Warm tortillas so they are pliable. Lightly spray six, 8-ounce custard cups with nonstick cooking spray and gently press tortilla into each cup. Bake 10 minutes or until brown and crisp. Carefully remove tortillas from cups and cool on rack. Repeat for remaining tortillas.
• Stir together Taco Ranch Dressing and salsa. Moisten chicken with 1 tablespoon prepared taco dressing mixture. Combine cheeses in small bowl, set aside. Coarsely chop salad blend and combine with dressing mixture. Toss with cheeses and chicken.
• Fill each tortilla cup with heaping 1/3 cup salad mixture. Garnish with black olives, tortilla strips and one small dollop sour-cream.

MINI TACO CUPS

Steps:

• Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet.
• While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet. Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat. Drain fat. Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine. Continue to cook the beef until it is cooked through and on longer pink
• Put the mini phyllo tart shells into the oven and bake for 8 minutes.
• Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells. Return to the oven for 2 minutes, or until the cheese is melted.
• Top with the ground beef, remaining cheese, salsa, red onion and green onion.
• Serve warm.

TACO-STUFFED PEPPER CUPS

Steps:

• Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. In a large kettle, cook peppers in boiling water until crisp-tender, 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-6 minutes. Spoon into peppers. , Arrange pepper halves in an ungreased 8-in. square baking dish. Bake, uncovered, until peppers are tender, 10-12 minutes. Top with sour cream, cheese and tomatoes.

CHICKEN TACO LETTUCE CUPS RECIPE BY TASTY

Steps:

• Place the chicken breasts, salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
• Cover the pot and bring to a simmer over medium heat.
• Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
• Transfer the chicken to a cutting board and reserve at least ¾ cup (180 ml) of the cooking liquid to use as broth. Using 2 forks, pull the chicken apart until shredded.
• In a large nonstick pan, heat the oil over medium heat until shimmering.
• Add the minced garlic, cumin, paprika, chili powder, and oregano. Sauté until the oil is bubbling and very fragrant, about 2 minutes.
• Add the chicken broth and stir until the liquid has reduced and thickened slightly, about 7 minutes.
• Add the shredded chicken and mix until everything is well incorporated.
• Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
• Top with shredded cheese and diced tomatoes
• Enjoy!

BREAKFAST TACO CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
• Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
• Press a tortilla square into each cup of the prepared muffin tin.
• Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
• Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
• Garnish with cilantro.
• Enjoy!

TACO CHEESE CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spoon 1 tablespoon piles of cheddar cheese 2 inches (5 cm) apart onto a parchment paper-lined baking sheet.
• Bake for 5-7 minutes, or until edges of cheese piles are golden brown.
• Cool for 1 minute.
• Press cheese piles into mini muffin tin slots to form cups. Allow cheese to cool completely before removing.
• Add ground beef and salt to a skillet over medium-high heat and cook until browned.
• Drain grease from the meat.
• Add garlic, cumin, chili powder, and water to skillet and stir until well-incorporated.
• Stir in salt.
• Distribute meat to cheese cups.
• Garnish with tomatoes, guacamole, and Greek yogurt.
• Enjoy!

MINI TACO CUPS APPETIZERS

Steps:

• Heat toaster oven to broil.
• In small bowl, combine sour cream and taco seasoning.
• Place 1 tsp chili in each taco cup (I used tostitos scoops).
• Top with 1/2 tsp cheese.
• Place in toaster oven and broil 1-2 minutes.
• Top with sour cream.

BLACK BEANS AND CORN TACO CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
• Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
• Press a tortilla square into each cup of the prepared muffin tin.
• Fill each cup with 1 tablespoon of black beans, 1 tablespoon of corn, and 1 teaspoon of cheddar cheese and top it with a jalapeño slice.
• Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
• Garnish with pico de gallo.
• Enjoy!

TANGY TURKEY TACO CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Separate 6 biscuits into 2 rounds each. Gently stretch each round into a 5-inch circle. Press into cups of a non-stick muffin tin.
• Lightly oil a skillet and place over medium-high heat. Cook turkey in skillet, separating into small pieces as it browns. When turkey is no longer pink, turn heat down to medium-low. Add taco seasoning, stirring to combine. Stir in Sloppy Joe sauce; continue cooking until heat through, about 5 minutes.
• Fill biscuit-lined muffin cups with turkey mixture.
• Bake in preheated oven until browned and hot, about 13 minutes.
• Divide each slice of cheese into quarters, and place one-quarter slice on top of each filled cup.
• Bake 3 minutes more, or until cheese is melted.
• Allow to cool in the pan 5 minutes, then place on a rack until cool enough to eat.

LENTIL TACO CUPS

Steps:

• Preheat oven to 425°. Press warm tortillas into 12 greased muffin cups, pleating sides as needed. In a large bowl, combine the lentils, pico de gallo, enchilada sauce and taco seasoning. Stir in 1-1/2 cups cheese. Divide lentil mixture among cups. Sprinkle with remaining cheese., Bake until heated through and cheese is melted, 12-15 minutes. Meanwhile, for the crema, combine sour cream, cilantro, lime juice and sea salt. Serve cups with crema, lettuce, olives and tomatoes.

FIESTA CHICKEN TACO CUPS

Steps:

• Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
• Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray. (It helps to microwave the tortillas a few seconds to make them more pliable).
• Bake at 375ºF for 6 to 8 minutes or until golden brown.
• Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
• Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
• Spoon evenly into tortilla cups, and top with desired condiments.
• Serve immediately.

FIESTA CHICKEN TACO CUPS

Steps:

• Step 1: Heat oven to 375 degrees F. Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
• Step 2: Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
• Step 3: Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
• Step 4: Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.

STARRY NIGHT TACO CUPS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, ketchup, chili powder and salt; heat through. , Cut each tortilla into a 4-in. square; set scraps aside. Microwave eight squares at a time for 20 seconds. Press onto the bottom and up the sides of greased muffin cups; set aside. , Cut tortilla scraps into stars with a 1-in. cookie cutter; place on greased baking sheet. Bake at 350° for 6 minutes or until golden brown; set aside. , Fill each tortilla cup with 2 tablespoons meat mixture. Bake for 12-15 minutes or until tortillas are golden brown. Serve with toppings of your choice; garnish with toasted stars.

FIESTA CHICKEN TACO CUPS

Steps:

• 1. Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
• 2. Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray.
• 3. Bake at 375ºF for 6 to 8 minutes or until golden brown.
• 4. Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
• 5. Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
• 6. Spoon evenly into tortilla cups, and top with desired condiments.
• 7. Serve immediately.

CRUNCHY CHICKEN TACO CUPS

Steps:

• 1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
• 2. Transfer chicken to a food processor; cover and process until chopped.
• 3. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
• 4. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
• 5. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.