Amanda over at The Wholesome Dish gives us a terrific and easy taco recipe, which I’ve combined with a homemade tortilla “cup”, to give you “Taco Cups”!! You can learn more about Amanda here, and be sure to give her some love. From what I have seen, she has recipes that are perfect for busy families, just like mine!

You’ll love this combination, and it made an easy weeknight dinner that was also a change up from the regular boring taco routine. I enjoyed the presentation of this dish, and hope you do as well. Let’s jump right in!

Ingredients

For the Taco Meat

1-pound lean ground beef (I prefer 90%, but you do you)
1 tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup tomato sauce
¼ cup water

For the Cups

olive oil for brushing

6 (5–6″/13–15-cm) flour tortillas

Toppings

Shredded Monterey Jack and Cheddar Cheeses

Diced tomatoes

Shredded Lettuce

Taco Sauce

Instructions

For the Cups

Preheat oven to 375 ⁰F. Lightly brush the oil on both sides of the tortillas. Place each tortilla into a well of the Large Muffin Pan, and press into the sides to form a cup. Bake until brown and crisp, about 10–12 minutes.

For the Tacos

Cook beef in a large skillet over medium-high heat, breaking up the meat with the Mix ‘N Chop or a spoon. Add in all of the spices, and cook for 6-8 minutes, until cooked through.

Reduce heat to medium, add tomato sauce and water, stir to incorporate. Cook another 6-8 minutes until liquid is slightly reduced.

Dice tomatoes, shred lettuce, grate cheese.

Put it together:

Place about ¼- 1/3 cup of taco meat into each cup. Add your favorite toppings, serve immediately.

That’s it! Super easy and a great presentation. Please give me a shout out if you give this a try!

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Taco Cups!

Check out the BEST and most FLAVORFUL Tacos that are made even better when served in a homemade taco “cup”! A great dinner for taco Tuesday that comes together in under 30 minutes!!

5 from 2 votes

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Equipment

Ingredients

1 lb 90% lean ground beef
1 tbsp chili powder
1 tsp cumin
¾ tsp salt
½ tsp oregano
½ tsp garlic powder
¼ tsp black pepper
½ cup tomato sauce
¼ cup water

For the Taco Cups

6 5-6" flour tortillas
oil for brushing

Toppings

Shredded Monterey Jack and Cheddar Cheeses
diced tomatoes
shredded lettuce
taco sauce

Instructions

Preheat oven to 375 ⁰F. Lightly brush the oil on both sides of the tortillas.Place each tortilla into a well of the Large Muffin Pan and press into the sides to form a cup. Bake until brown and crisp, about 10–12 minutes.
Cook beef in a large skillet over medium-high heat, breaking up the meat with the Mix‘N Chop or a spoon. Add in all of the spices, and cook for 6-8 minutes, until cooked through.
Reduce heat to medium, add tomato sauce and water, stir to incorporate. Cook another 6-8 minutes until liquid is slightly reduced.
Dice tomatoes, shred lettuce, grate cheese.
Place about ¼- 1/3 cup of taco meat into each cup. Add your favorite toppings, serve immediately.

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Taco Cups – The Wholesome Dish (Video)