These Crunchy Taco Cups are one of the dinners my boys ask for every single week, so they were an absolute must for Episode 3 of my Instagram series, Tiny Tastebuds, Big Opinions. I love this recipe because it’s one meal for the whole family, but everyone gets to DIY it and make it their own. My husband douses his with hot sauce, my 6-year-old piles his high with guacamole, lettuce, and tomatoes, while my 4-year-old prefers his completely plain with just meat and cheese and sliced avocado on the side… and that’s totally fine by me! Everyone gets exactly what they want without me making multiple dinners. They’re crispy, cheesy, packed with protein, and so easy to throw together on busy weeknights.
Why You’ll Love These Crunchy Taco Cups
- Kid-approved (even picky eaters)
- One dinner, customized for everyone
- Ready in under 20 minutes
- Great for Taco Tuesday or any busy weeknight
- Naturally gluten-free with the right tortillas
- Easy to prep ahead
Ingredients
makes 12 taco cups
8 tortillas (for GF, I use Siete Almond Flour Tortillas or Rise & Puff tortillas for regular)
1 tablespoon extra virgin olive oil
1 pound grass fed ground beef (or your favorite taco meat)
1/2 tbsp taco seasoning
1/2-3/4 cup shredded Mexican cheese
Salt and pepper
Avocado oil spray
Toppings:
Guacamole
Cherry tomatoes or salsa
Shredded lettuce
Chives or cilantro
Cotija cheese
Sour cream or plain Greek yogurt
Instructions
- Preheat the oven to 375°F and spray a muffin tin with avocado oil spray.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up as it browns, about 5 minutes. Stir in the taco seasoning (I use just 1/2 tablespoon to keep it mild for my kids, but you can add more) and season with salt and pepper. Continue cooking until the beef is fully cooked through. Set aside.
- Warm the tortillas so they’re more pliable and less likely to crack. You can either warm them individually on a pan for 30 seconds per side or all together in the microwave for 15 seconds.
- Transfer the tortillas to a cutting board. Slice them down the middle. Then slice those halves down the middle again so you end up with 4 strips. Overlap two tortilla pieces in each muffin cup to create the shell and press them down into the muffin cup. If you’re using the smaller edge pieces, you can overlap 3 strips if needed to fully cover the muffin cup.
- Sprinkle a pinch of shredded cheese into the bottom of each tortilla cup. Then fill each cup with about 2 tablespoons of the cooked taco meat.
- Sprinkle the remaining cheese evenly over the taco cups. Lightly spray the tops/tortilla strips with avocado oil spray
- Bake for 10 minutes, or until the cheese is melted and the tortillas are crispy. For extra crunch, broil for the last minute or so, watching carefully so they don’t burn.
- Top with guacamole, lettuce, tomatoes, salsa, Greek yogurt, or any of your favorite taco toppings, and enjoy!
A Couple Tips
- Warm almond flour tortillas first. They’re much less likely to crack after 15 seconds in the microwave.
- Keep the seasoning mild for picky kids. You can always add as needed.
- Make it a taco bar. Put all the toppings in little bowls and let everyone build their own taco cups.
Easy Variations
- Swap the beef for ground turkey or chicken.
- Feel free to the cheese for a paleo-friendly version.
- Add black beans or corn if your family enjoys them.
- Use Greek yogurt instead of sour cream for extra protein.
These Crunchy Taco Cups have earned a permanent spot in our weekly dinner rotation, and I have a feeling they’ll become a favorite in your house too. If you make them, make sure to tag me at @lindsaysurowitz.
