Mini Taco Cups


By Kristin of Yellow Bliss Road for I Heart Nap Time.

Hello Nap Time readers! I’m thrilled to be back here with another quick and easy recipe!

With Cinco de Mayo coming up, I seem to be thinking more and more about fun Mexican food ideas. Ok, to be fair, I’m pretty much ALWAYS thinking about Mexican food – it’s my all time favorite! I’ve shared a few of my favorites at YBR, like my one pan Mexican Chicken and Rice. I don’t always love the calories though, so I’ve tried to lighten up those dishes wherever I can. For example, in the taco salad recipe that I’m sharing at Yellow Bliss Road today, I use lean ground turkey in place of the ground beef. All of the flavor without all of the fat! (The key is to purchase the LEAN ground turkey – otherwise you can end up with just as much fat in the meat as the lean ground beef).

For today’s recipe, we are going to put together a delicious taco salad that’s tossed in a yummy ranch salsa and served in mini taco cups. (tip: cut out a few calories by using whole wheat tortillas).


Mini Taco Salad Cups on


You will first bake up the tortilla cups. Cut a few flour tortillas into quarters and press them into grease muffin tins to form a cup. Sprinkle a little cheese into the bottom of each cup. (You can skip the cheese to cut a few more calories). Bake in a preheated 350 degree oven for about 8 minutes, remove from the oven and set aside.

Mini Taco Salad Cups on


Mini Taco Salad Cups on


I love how that cheese gets all melty on the bottom. It reminds me of my favorite Cafe Rio salads – yum!

Next you will assemble your taco salad. Layer shredded or chopped lettuce, then any toppings you prefer. Some ideas are black beans, ground beef, diced tomatoes, shredded cheddar cheese, avocado, cilantro, corn, olives or green onions.  Top with just a small amount of salsa ranch (made by mixing a little bottled ranch with some salsa). I use a 1 to 2 ratio of ranch to salsa, depending on the size of your salad. To make the 12 taco cups, I used about a tablespoon of ranch and 2 tablespoons of salsa.

Mini Taco Salad Cups on

I’ve found that dressing is really a personal preference, some like a lot, and some like a little, so add as much as feels right to you.

Toss that salad up until it’s evenly mixed, then spoon the mixture into the baked taco cups. Sprinkle with cheese, cilantro or green onions.

Mini Taco Salad Cups on

The baked tortilla cups stay together perfectly and are very easy to eat with your hands. The tops get nice and crispy and the bottoms stays soft. I got the idea for the cups from Ella Claire, who has created several delicious recipes with them as the base.

What’s your favorite Mexican recipe?

 If you’re looking for more yummy Mexican food recipes, you’ll love these:

Crock pot chicken enchilada soup

Chicken Enchilada Soup

 50 BEST Mexican Food Recipes

Best Mexican Food Recipes

The BEST creamy chicken enchiladas on #recipes

Green Chile Enchiladas

Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO

Mini Taco Cups

Course: Appetizer
Cuisine: Mexican
Keyword: Mini Taco Cups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 272 kcal
Author: I Heart Naptime Contributor

These mini taco cups are amazing! So good!



*Taco Cups:*

  • 12 fajita size flour tortillas
  • 1 cup shredded cheddar cheese
  • Taco meat seasoned ground beef or turkey, or shredded/diced chicken
  • Chopped lettuce
  • 1 small can corn
  • Your favorite salad toppings tomatoes, olives, green onions, etc.

*Ranch Salsa:*

  • 1-2 Tablespoons bottled Ranch dressing
  • 2-4 tablespoons jar salsa

*Taco Meat:*

  • 1 pound ground turkey or beef
  • 1 can chili beans undrained
  • 2 cups salsa
  • 10 ounces can corn drained


  1. Preheat oven to 350 degrees.
  2. Brown ground turkey or beef in a nonstick skillet. Add chili beans, salsa and corn.
  3. Bring to a boil, then reduce heat, cover and simmer meat mixture for about ten minutes. Remove from heat.
  4. Cut tortillas into quarters, and press two quarters into the bottoms of greased a muffin pan.
  5. Place about 2 teaspoons of shredded cheese in the bottom of each cup.
  6. Bake in the preheated oven for about ten minutes, or until tops of the tortillas just begin to brown. (Watch carefully – you don’t want them to burn).
  7. Prepare your salad ingredients, including your meat topping, and layer it all in a large bowl.
  8. In a small bowl, mix 1 part Ranch dressing with 2 parts salsa – 1-2 tablespoons of ranch dressing with 2-4 tablespoons of salsa. Pour on the salad and toss.
  9. Spoon salad into tortilla cups and garnish with shredded cheese, if desired.
Nutrition Facts
Mini Taco Cups
Amount Per Serving
Calories 272 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 696mg 29%
Potassium 246mg 7%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 22g
Protein 11g 22%
Vitamin A 6.6%
Vitamin C 1%
Calcium 11.6%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.
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I Heart Naptime Contributor

This post was written by a guest blogger.

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2 comments on “Mini Taco Cups”

  1. Holy macrel these look yummy! My kids would LOVE em!

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