Have you ever heard of baked taco cups? When Mindy Lockard was visiting a friend and saw her whip up this recipe, she was excited to try them. These taco cups are easy to make for dinner and—because they store well after they are baked—they also make the perfect lunch. Watch Mindy explain how to make this fun interpretation on conventional tacos, then try them for yourself. Grab all the ingredients you’ll need from your Market, as well as your slow-cooker and a muffin tin, and you’ll be all set to make this simple dish!

A twist on the original

Versions of tacos, which originated in Mexico, have become a staple in American cuisine. There is a large variety of traditional tacos, such as tacos al pastor (pork tacos) and tacos al pescado (fish tacos), as well as non-traditional American varieties of tacos, like soft-shell and hard-shell versions. Other cultures have their own take on tacos, like Indian or Korean tacos.

Customize your cups

In this recipe, Mindy uses ground beef, but if you don’t eat red meat, try it with ground turkey, for a leaner option. Both are perfect for making large quantities in a slow-cooker! Don’t have a slow-cooker? You can easily cook ground beef or turkey on the stove top, instead, before making the taco cups.

For toppings, Mindy suggests tomatoes and cilantro, and optionally sour cream and guacamole – but you can top them with whatever you like. Try salsa, hot sauce, avocado slices, jalapeños or lime juice, too.

Store and save

Mindy recommends making extra baked taco cups to easily store for later! Just store the leftover baked tacos in the fridge and wait to put on any garnish or sauce until you’re ready to eat them. When you are ready, microwave or warm the taco cups in the oven, then add your favorite toppings.

Baked Taco Cups Recipe

1 lb ground beef
1 pkg taco seasoning
1 onion, chopped
1 can kidney beans, undrained
olive oil
small corn tortillas
Tillamook shredded cheese
tomato, chopped
cilantro, chopped
sour cream (optional)
guacamole (optional)

muffin tin

1. Place ground beef, taco seasoning, onion and kidney beans in slow-cooker
2. Cook on low for 6 hours
3. Around 45 min before eating, pre-heat oven to 350°
4. Generously coat muffin tin with olive oil
5. Tear into the center of tortilla, stopping in the middle, fold flaps over to make cone
6. Set inside muffin tin and repeat for all taco cups
7. Brush edges of tortillas with olive oil
8. Add 1 spoonful of beef mixture to each cup
9. Top with shredded cheese
10. Bake 20-25 min, until shell is golden brown and cheese is bubbly
11. Let cool for 10 min, so they don’t fall apart
12. Gently transfer each cup from the tin to a plate
13. Add tomato, cilantro and, if desired, sour cream and guacamole
14. Save any extras for lunches
15. Enjoy!

If you like this recipe, you may also like our online recipes for Al Pastor Style Pork Tacos, Korean Beef Tacos or Pulled Pork Nachos with Roasted Jalapeño Salsa.