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Taco Cups

Servings: 16 cups
Author: Cyndi


  • 4-5 large flour tortillas
  • 1 tablespoon canola oil
  • 1/2 small onion chopped
  • 1/2 green bell pepper chopped
  • 1 pound ground beef
  • 1/4 cup homemade taco seasoning or 1 envelope taco seasoning
  • 2/3 cups water
  • 1 cups shredded Mexican blend shredded cheese
  • 1 can refried beans
  • 1/2 cup tomatoes diced
  • 1/2 cup onions chopped
  • Handful lettuce chopped
  • 4 tablespoons Pace® Chunky Medium Salsa divided
  • garnish: sour cream avocados


  • Preheat oven to 375 degrees F
  • Lightly grease two muffins tins with cooking spray. Cut 4 inch circles from the tortillas. You'll need about 16. Microwave the tortillas for about 10 seconds, until the tortillas are pliable. Place one tortilla into each muffin tin. Pressing the tortilla down on the bottom and around the sides. Bake for 10-12 minutes until the tortillas are lightly browned around the edges. Remove and set aside.
  • While the cups are baking, heat a large skillet to a medium-high heat and add oil. Add the onion and bell pepper. Cook until onions are translucent, about 5 minutes. Add ground beef. Crumble the meat as it cooks, about 5-8 minutes. Drain grease and add back to skillet. Sprinkle the taco seasoning over the cooked ground beef. Add water and bring to a low boil. Lower heat and cook 5-10 minutes, or until water is absorbed and meat is seasoned well.
  • Scoop a spoonful of meat mixture into each tortilla cup. Add about a tablespoon of beans and sprinkle with cheese. Add tomatoes, onions, lettuce, salsa and a dallop of sour cream.
  • Serve immediately and enjoy!