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!
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
- 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.
[…] this recipe, I used our Large Muffin Pan, which is the same pan I used when making these Taco Cups. Here’s some […]