Lil’ Taco Cups

Hosting happy hour in 1 hour. Haven’t showered, still cleaning, thinking  “do I have time to go to the store?” all while running through random items in the fridge completely panicking on what to make.

We’ve all been there…the stress of picking a VERY last minute appetizer, because no one wants to be the friend who shows up with Costco muffins when everyone else took the time to actually make something homemade. I’m a big fan of using as little ingredients as possible when making appetizers because honestly, no one has hours in their day to prepare some glorious and impressive app and groceries are expensive!

These are EASY, cheap and take maybe 20 minutes from start to finish. I prepped these lil babes so I could wait for the oven to preheat and quickly jump in the shower (multi-tasking at it’s finest).

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You’ll be relieved to hear that the prep for these is minimal. Try to get the ground beef cooked first and then everything else will just fall into place.But as always, get all your ingredients measured and ready to go so you can speed up the process and reduce the stress (especially if you made a last minute decision to “make” an appetizer).



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What you’ll need

  • 1 pan to cook the ground beef. Just spray with a lil’ non-cooking spray and cook through.
  • 2 regular muffin tins (if you only have 1 just be prepared to make 2 batches).
  • Pam, or any other nonstick cooking spray.
  • 1 large bowl. This should be big enough to hold your beef and diced tomatoes.
  • 1 lb ground beef. You could substitute for ground turkey or chicken if you’re boring.
  • 1 packet of taco seasoning. I’d encourage you to make your own, but the easy way is to just snag a packet. Go with the mild if you have wimpy friends who can’t handle the heart.
  • 1 10 oz can of Ro-Tel Diced Tomatoes and Green Chile’s. You can find this in the canned vegetable aisle, or the Mexican/Asian isle by the canned tomatoes.
  • 1 1/2 cups of shredded Mexican cheese. I did a combo of cheddar and white cheddar (because it’s all I had in the fridge).
  • 2 packets of the Mission Flour Street Tacos. SO much easier than taking the time to cut out circles from regular tortillas. You can find these at any regular grocery store: cheap and easy.
  • Optional garnishes: Sour cream, cilantro, guacamole or diced jalapeno.

Total prep time: 8ish minutes (including cooking the ground beef).

Servings: 24


  • Preheat oven to 375 degrees.
  • Spray a pan with pam (still not over the Step Brothers reference)  and cook your 1 lb ground beef until it’s cooked all the way through (no red should be showing). Make sure this isn’t overcooked since you’ll still be able to cook it a little more in the oven. Add to a large bowl.
  • Drain your diced tomatoes and add to the bowl w/ your ground beef.
  • Add taco seasoning.
  • Mix it all up (the beef, tomatoes and taco seasoning).
  • Generously spray your muffin tin with nonstick cooking spray. Place one tortilla in each muffin slot.
  • **I had to fold the tortillas a bit to get them to fit. Don’t be too worried about how pretty/perfect it looks, just be sure that you can still fit your meat mixture and cheese**
  • Add about 2 spoonfuls of meat mixture to each cup.
  • Sprinkle with as much cheese as you want. I did just enough to cover it, try to not go nuts.
  • Throw ’em in the oven and bake for about 12-15 minutes, or until the cheese has melted.
  • Add any garnish goodies (I’d highly recommend guac and cilantro!) and enjoy!

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Nutritional information and how to store!

  • Best paired with a Margarita (try my homemade Blackberry Margaritas!) or beer or wine or a Le Croix or anything, really.
  • Each of these lil’ guys are roughly 114 calories…not bad and let’s be real, calories don’t count on the weekends, right?
  • Store in an air-tight container for up to 5 days (but I’ll be surprised if you have any leftovers).

If you end up making this, feel free to tag me on Instagram (cayhay1351) or use the hashtag #basickneads!

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