Where Cooking is Fun
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Saturday, July 3, 2010

Mexican Taco Cup

When I was a little girl, we used to eat "something like these" in the lunch kitchen at school. I really liked them and always wanted more...sad enough to say, I probably got more too. The lunch ladies made theirs a little different though, they used refrigerator biscuits on the bottom and they had more of an italian taste to them. Personally, I like these so much better! I was thrilled when I come up with this creative little dish...its got a little "mexican flare" and just enough zip to bring a smile to both the "young ones" and the "old ones" in your house. Eat up and enjoy!!

Mexican Taco Cup

1 1/2 lbs ground beef
1/2 c. finely chopped onion
1 15oz can enchilada sauce (I used mild, but if you like it spicier use the hot)
6 homestyle flour tortillas (8" round)
Shredded cheese
Taco toppings: lettuce, diced tomatoes, diced onions, olives, sour cream, ranch, salsa...whatever you like.

In a large frying pan cook beef and onion over medium heat until meat is no longer pink. Drain grease. Add enchilada sauce (it won't take the entire can...add just enough to mix in with the meat, you don't want it soupy). Cook until hot. Cut each tortilla into 8 even triangles. Spray muffin tin with pan coating. Warm 4-8 tortilla triangles for 15 seconds, just so they are pliable, then press into the bottom of the muffin cups with pointed side facing up. Layer 4 triangles per muffin tin. Put small amount of cheese on bottom. Spoon meat (enough to fill each cup but not flood it over) into cups and top with more cheese. Bake at 350 degrees for 5-8 minutes, just until cheese is melted. Garnish with taco toppings.

*You don't want to leave these in the oven too long or your shells will get hard and crunchy...so watch them carefully. I left mine in for 5 minutes and they were just right, but it all depends on your oven.

Happy Cooking~


  1. MMMMMMmmm those look tasty!
    Good job Julie!

  2. These were fun. We have tacos every Monday, so we did these instead for a little change.

  3. I made these with chicken and green enchilada sauce. It was delicious!