Taco Cups – Great for the Taco Bar!

I like having individual serving dishes. These tortilla “cups” are edible and filled with taco! And they are versatile. Once you’ve made some, you’ll be thinking of all kinds of variations.

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Here’s How to Make Taco Cups!

First, cook the ground beef (I used Impossible Burger). In a heavy skillet, brown the beef. Add the taco seasoning and water. Remove from the pan and set aside.

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Next, drain the beans and mix in the lemon pepper and chipotle powder. Add to the pan and heat up.  (Put the beef back in the pan to keep it warm).

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Warm the tortillas to soften them.

Put a little olive oil in the bottom of each cup to keep the tortillas from sticking.

Gently push two tortillas (or one if you’re using regular sized tortillas) in each cup.

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Place 1/6 of the meat and 1/6 of the beans in each tortilla cup.

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Top each one with a Tablespoon of cheese.

Place the cups on a cookie sheet for stability.

Preheat the oven to 350° and bake the cups for about 15 minutes. The cheese will be bubbly and the tortillas slightly brown on the edges.

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While the cups are baking, cut up the condiments.

Serve hot with lettuce, tomatoes, green onion and avocado.

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© Copyright 2021 The Lazy Gastronome

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Variations:

  • Use chorizo instead of beef and add cilantro to the garnish.
  • Add an egg between the meat and beans before baking. Now you have a breakfast taco!
  • Turn vegan! Use black beans only and add the taco season to them. Top with vegan cheese (chao has a great pepper jack) and a cashew crema.

I bet you can come up with hundreds of ideas!!

Taco Cups

Tacos baked in individual cups.

Course: lunch, Main Course, main dish
Cuisine: American, Mexican
Keyword: avocado, beans, beef, black beans, cheese, corn tortilla, street taco, tortillas
Servings: 6 cups
Author: HelenFern
Ingredients
  • 1/2 cup ground beef
  • 1 Tablespoon packed taco seasoning
  • 2 Tablespoons water
  • 1 teaspoon olive oil
  • 1 15.25 oz black beans - drained
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon chipotle powder
  • 6 Tablespoons shredded cheddar and/or pepper jack
  • 12 street taco sized tortillas (or 6 standard sized)
Garnishes
  • Shredded lettuce
  • diced tomatoes
  • chopped avocado
  • salsa
Instructions
  1. First, cook the ground beef (I used Impossible Burger). In a heavy skillet, brown the beef. Add the taco seasoning and water. Remove from the pan and set aside.

  2. Next, drain the beans and mix in the lemon pepper and chipotle powder. Add to the pan and heat up.

  3. Warm the tortillas to soften them.

  4. Put a little olive oil in the bottom of each cup to keep the tortillas from sticking. Gently push two tortillas (or one if you're using regular sized tortillas) in each cup.

  5. Place 1/6 of the meat and 1/6 of the beans in each tortilla cup.

  6. Top each one with a Tablespoon of cheese.

  7. Place the cups on a cookie sheet for stability. 

  8. Preheat the oven to 350° and bake the cups for about 15 minutes. The cheese will be bubbly and the tortillas slightly brown on the edges.

  9. While the cups are baking, cut up the condiments.

  10. Serve hot with lettuce, tomatoes and avocado. 

Recipe Notes

© Copyright 2021 The Lazy Gastronome

taco

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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1 Response to Taco Cups – Great for the Taco Bar!

  1. Pingback: The Perfect Mexican Trio of Delicacies - The Lazy GastronomeThe Lazy Gastronome

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