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Crispy Mini Taco Cups
Need a quick and tasty party appetizer that everyone will love?
These Mini Taco Cups are perfect for game day, BBQs, birthday bashes, tailgates, potlucks—you name it!
They’re crispy, cheesy, and totally poppable. Plus, they’re super easy to whip up in under 30 minutes.
Whether you’re hosting a summer backyard bash or need a crowd-pleaser for your next girls’ night, these taco cups bring the fun and the flavor.
Ingredients You’ll Need For This Recipe:
Prep time: 20 minutes
Bake time: 10 minutes
Yield: 12 taco cups
Ingredients:
- ½ lb ground beef
- ½ onion, chopped
- 1 packet of taco seasoning
- 1 tomato, diced
- 1 cup cheddar cheese
- 24 egg roll papers
- sour cream (optional)
- cilantro (optional)
Step-by-step Guide:
1 – Preheat oven to 375°F (190°C).
2 – Heat a saucepan over medium heat.
3 – Add ground beef and cook until beef is browned.
4 – Drain excess grease from the pan.
5 – Stir in taco seasoning, chopped onion, and diced tomato; cook for 2–3 more minutes. Remove from heat.
6 – Spray a cupcake pan lightly with cooking spray.
7 – Layer 1 egg roll paper in each cupcake slot.
8 – Add a small amount of cheese to the first layer.
9 – Place the second egg roll paper in the pan over the cheese, pressing down and criss-crossing to form a cup shape.
10 – Spoon taco meat mixture evenly into each egg roll paper cup.
11 – Top each with more shredded cheddar cheese.
12 – Bake for 10 minutes, or until edges are golden and cheese is melted.
13 – Let cool slightly, then remove from pan.
14 – Top with a dollop of sour cream and some chopped cilantro to finish.
15 – Serve warm and enjoy!
Pro Tips for Success:
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Swap the meat: Use ground turkey or plant-based crumbles if you’re feeding guests with dietary restrictions.
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Make it spicy: Add a pinch of cayenne or diced jalapeños for a little kick!
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Go low-carb: Try using thin slices of zucchini or low-carb tortillas instead of egg roll papers.
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Add beans: Stir in black beans or refried beans to stretch the filling and boost fiber.
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Cheese it up: Mix in a little pepper jack or mozzarella with your cheddar for an extra cheesy pull.
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Mix up the toppings: Try guacamole, salsa, or sliced olives if sour cream and cilantro aren’t your thing.
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Serve with sides: These pair great with chips and salsa, a corn salad, or even margaritas for a festive touch!
Whether you’re throwing a backyard BBQ, planning a picnic, or hosting the ultimate game day bash? These Crispy Mini Taco Cups will be your new go-to appetizer.
They’re easy, fun, and totally crave-worthy—perfect for sharing (or not!).
Grab that cupcake pan and let the party begin!
Mini Taco Cups
Yield:
12
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients
- ½ lb ground beef
- ½ onion, chopped
- 1 packet of taco seasoning
- 1 tomato, diced
- 1 cup cheddar cheese
- 24 egg roll papers
- sour cream (optional)
- cilantro (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Heat a saucepan over medium heat.
3. Add ground beef and cook until beef is browned.
4. Drain excess grease from the pan.
5. Stir in taco seasoning, chopped onion, and diced tomato; cook for 2–3 more minutes. Remove from heat.
6. Spray a cupcake pan lightly with cooking spray.
7. Layer 1 egg roll paper in each cupcake slot.
8. Add a small amount of cheese to the first layer.
9. Place the second egg roll paper in the pan over the cheese, pressing down and criss-crossing to form a cup shape.
10. Spoon taco meat mixture evenly into each egg roll paper cup.
11. Top each with more shredded cheddar cheese.
12. Bake for 10 minutes, or until edges are golden and cheese is melted.
13. Let cool slightly, then remove from pan.
14. Top with a dollop of sour cream and some chopped cilantro to finish.
15. Serve warm and enjoy!
