Fast, easy, and accidentally healthy! Your favorite taco fixings in individually-portioned taco cups!! So fun!!!
Prep Time5 minutesmins
Cook Time25 minutesmins
Additional Time5 minutesmins
Total Time35 minutesmins
Course: Appetizers
Cuisine: Mexican
Keyword: appetizer taco cups, crunchy taco cups, mini taco cups, taco cups, taco cups with tortillas, taco tortilla cups
Servings: 6
Calories: 418kcal
Author: Averie Sunshine
Ingredients
six 5-inch tortillasI used white corn tortillas
one 15-ounce can black beansdrained and rinsed
one 3.8-ounce can sliced black olivesoptional
one 4-ounce can sliced jalepeno peppersoptional
cuminfor sprinkling
1medium ripe tomatodiced (Roma or vine-ripened)
about 1 cup shredded cheeseMexican blend, Monterrey Jack, Pepper Jack, queso fresco, etc.
salsafor garnishing
sour creamfor garnishing
1medium ripe avocadopeeled and diced for garnishing
Instructions
Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or grease the pan; set aside. Tip – Recipe as written yields 6 cups rather than 12 so I stagger the cups in the pan to allow each to have a bit more overhang room.
Add 6 tortillas to prepared pan, pressing them down lightly. The edges will naturally fold in.
Add about 2 tablespoons beans to each cup. (You’ll have a small amount of beans left over; save for a future use).
Optionally, add a few olives and jalepeno peppers to each cup, to taste.
Sprinkle each cup with a generous pinch of cumin.
Add about 2 tablespoons tomatoes to each cup.
Add about 3 tablespoons cheese to each cup.
Bake for about 25 minutes, or until cheese has melted and tortilla shells are lightly golden browned around the edges.
Allow cups to cool in pan for about 5 minutes before removing; this helps them set up so they’re less prone to tearing or breaking. Important tip – When removing cups, even though you can lift them up and out with your fingers, use a spoon to lift them out because it gives support to the base so the bottoms don’t give way and break.
Garnish each cup with salsa, sour cream, and avocado as desired. Serve immediately.
Notes
Storage: Cups are best fresh but will keep airtight in the fridge for up to 3 days (don’t garnish them if you plan to save as leftovers) and can be lightly reheated in the micro and garnished before serving.