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Mini Taco Cups

These mini taco cups are amazing! So good!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Mini Taco Cups
Servings: 12
Calories: 272
Author: Jamielyn Nye


*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


  • Preheat oven to 350 degrees.
  • Brown ground turkey or beef in a nonstick skillet. Add chili beans, salsa and corn.
  • Bring to a boil, then reduce heat, cover and simmer meat mixture for about ten minutes. Remove from heat.
  • Cut tortillas into quarters, and press two quarters into the bottoms of greased a muffin pan.
  • Place about 2 teaspoons of shredded cheese in the bottom of each cup.
  • 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).
  • Prepare your salad ingredients, including your meat topping, and layer it all in a large bowl.
  • 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.
  • Spoon salad into tortilla cups and garnish with shredded cheese, if desired.


Calories: 272kcal | Carbohydrates: 39g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 696mg | Potassium: 246mg | Fiber: 1g | Sugar: 22g | Vitamin A: 330IU | Vitamin C: 0.8mg | Calcium: 116mg | Iron: 1.5mg