Go Back
Crispy mini taco cups filled with seasoned ground beef, melted shredded cheese, fresh lettuce, and sweet corn, finished with a creamy drizzle of taco sauce.

Crispy Cheese Taco Cups

Crispy cheese taco cups made in a muffin tin with seasoned ground beef, melted cheese, shredded lettuce, and a creamy drizzle. Fun, handheld, and perfect for game night or easy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 12 cups
Course: Appetizer, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cheddar or mozzarella for shells
  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • Salt and pepper to taste
  • 1 cup shredded cheese for topping
  • Shredded iceberg lettuce
  • Sour cream or Greek yogurt mixed with hot sauce for drizzling

Equipment

  • Muffin tin, skillet

Method
 

  1. Preheat oven to 375°F and grease a muffin tin well.
  2. Press 2–3 tbsp shredded cheese into the bottom and sides of each muffin cup. Bake 8–10 minutes until golden and bubbly. Cool a few minutes to firm up.
  3. Brown ground beef; drain. Stir in taco seasoning with a splash of water and simmer until coated.
  4. Fill cheese cups with beef, top with more cheese, and bake 3–5 minutes until melted.
  5. Top with shredded lettuce and drizzle with creamy sauce. Serve warm.

Notes

Grease the muffin tin thoroughly. Let cheese shells cool slightly so they firm up. Add lettuce and sauce just before serving. Best eaten fresh for maximum crispiness. Add jalapeños if you like heat. Double for parties — they go fast.