Crunchy Taco Cups (About 1 Hour)


Serves 4 – 6 people.

Flour Tortilla Shells
Shredded Cheese
2 lbs Ground Meat (I used Ground Turkey)
10oz can Diced Tomatoes
3 tbsp Taco Seasoning
Sour Cream (Optional)
Salsa  and Green Chiles (Optional)

Preheat Oven to 375 degrees.


Start browning meat.  Take out 12 soft tortilla shells.  For a smaller family, cut the recipe in half or keep leftovers for Easy Lunch Boxes. Cut the edges off of the tortillas creating a square.  Cut the large square into 4 smaller squares.

NO Waste: The extra sides are great to snack on while cooking.  Even the kids can snack on a few if the meal is going to be later in the day or you know your kids will still eat dinner soon with a snack prior.


Place one layer of tortilla shells in each section of a muffin tin.

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After meat has been browned (I used 2 lbs of ground turkey) pour into a mixing bowl.  Mix in 6 tbsp of taco season, 10 oz can of diced tomatoes, and 7 oz can of green chiles.  Then mix everything together.


Put a layer of meat and a layer of cheese in the tortilla cups.  Just a spoon full.

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Put another layer of tortilla shells on top of the first layer of meet and cheese.  Then fill those tortilla shells with another spoon full of meat and cheese.


Place in oven for 18 – 20 minutes.

Note: Adjust time based off of stone pan or metal pan.  The stone pan will put a nice golden brown color on the tortillas after 20 minutes.  In a metal pan, they will be slightly burnt, so pull those out around 16 – 18 minutes.

While you wait 20 minutes for the cups to cook, prepare black beans and yellow rice for the sides – or any sides you prefer.


Pull out and serve.  Add whatever toppings you would like to make it fun and interesting for the family.


Served with a side of rice and black beans, topped the cups with sour cream.  Add a small bowl of salsa so family can put in whatever amount of salsa they wish for each cup.  Enjoy!


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