Ingredients
Scale
- 1 lb (450 g) lean ground beef or turkey
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (or 1 tbsp chili powder + 1 tsp cumin + 1 tsp paprika + 1/2 tsp salt)
- 1/2 cup salsa
- 12 small tortillas (6-inch) or 24 wonton wrappers
- Refried beans or shredded cheese (for moisture barrier)
- Shredded cheddar (for topping)
- Chopped cilantro (for garnish)
- Pico de gallo (for serving)
- Pickled jalapeño (for serving)
Instructions
- Cook ground beef with diced onion and garlic in a skillet over medium-high heat until browned (6–8 minutes).
- Stir in taco seasoning and salsa; simmer for 2–3 minutes.
- Cut tortillas into 3-inch rounds and press them into a greased mini muffin tin.
- Pre-bake the shells at 375°F (190°C) for 8–10 minutes until golden.
- Add a teaspoon of refried beans or cheese into each shell, followed by about 1 tablespoon of meat mixture, and top with a teaspoon of shredded cheddar.
- Bake for another 5–7 minutes until the cheese melts.
- Finish with chopped cilantro, pico de gallo, or pickled jalapeño before serving.
Notes
To prevent soggy shells, pre-bake the tortilla cups and add a moisture barrier. For a gluten-free version, use corn tortillas or cassava flour tortillas.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free Option Available