Easy Taco Cups: The Ultimate 30-Minute Appetizer

Easy Taco Cups, everyone! Remember those mini quiches that circulated at every potluck back in the day? Well, these Easy Taco Cups are their savory, Tex Mex cousin, and trust me, they're just as addictive. I've always loved the idea of bite sized foods being great appetizers that pack a flavor punch, and these little beauties do just that. Ready to create some kitchen magic and turn a simple taco night into an appetizer extravaganza?

Why You Will Love This Easy Taco Cups Recipe

These Easy Taco Cups are seriously the ultimate crowd pleaser. They’re quick to whip up, incredibly customizable, and disappear in minutes. Plus, they offer all the satisfying flavors of tacos without the mess.

What I adore most is their versatility. Hosting a game day gathering? This recipe is perfect. Need a fun after school snack? Easy Taco Cups to the rescue! I’ve even packed them in lunchboxes (though the filling is better fresh, they are still good).

They're also incredibly easy to tailor to different dietary needs and preferences. From vegetarian options to gluten free variations, the possibilities are endless. The recipe is foolproof, resulting in golden brown, crispy cups filled with savory, flavorful goodness every time.

Ingredients Needed for This Easy Taco Cups Recipe

For the Taco Cups:

• 1 package (14.1 ounces) refrigerated pie crusts
• 1 tablespoon olive oil

For the Taco Filling:

• 1 pound ground beef
• 1 packet (1 ounce) taco seasoning
• ½ cup water
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup salsa
• Optional toppings: chopped tomatoes, sliced black olives, green onions, avocado

How to Make This Easy Taco Cups Recipe

1. Preheat your oven to 375°F (190°C). Lightly grease a 24 cup muffin tin.
2. Unroll the pie crusts on a lightly floured surface. Use a 3 inch cookie cutter or a knife to cut out circles from the pie crusts. You should get approximately 24 circles.
3. Gently press each circle into a muffin cup, forming a small cup shape.
4. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
5. Stir in the taco seasoning and water. Bring to a simmer and cook for 5 minutes, or until the liquid has evaporated.
6. Spoon the taco meat mixture evenly into the pie crust cups.
7. Bake for 15 20 minutes, or until the crusts are golden brown and the filling is heated through.
8. Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool slightly.
9. Top each cup with cheddar cheese, sour cream, and salsa. Garnish with your favorite toppings, such as chopped tomatoes, sliced black olives, green onions, or avocado. These Easy Taco Cups make a great appetizer!

How to Serve This Easy Taco Cups Recipe

These Easy Taco Cups are fantastic appetizers, but they can also be a fun and casual main course.

Serving Tips:

• Arrange the Easy Taco Cups on a platter for a colorful and inviting presentation.
• Provide a variety of toppings in small bowls so guests can customize their own cups.
• Warm the cups slightly before serving for the best flavor and texture.

Pairing Ideas:

• Serve alongside a fresh garden salad for a balanced meal.
• Offer a side of Mexican rice and refried beans for a heartier option.
• Complement the savory flavors with a refreshing margarita or a cold Mexican beer.
• How about trying them alongside some Easy Gluten Free Cupcakes 3 for dessert?

Topping Recommendations:

• Shredded lettuce
• Diced onions
• Guacamole
• Jalapenos
• Hot sauce

How to Store This Easy Taco Cups Recipe

Proper storage ensures your Easy Taco Cups stay fresh and delicious.

Refrigeration Instructions:

• Allow the taco cups to cool completely before storing.
• Place the cups in an airtight container.
• Refrigerate for up to 3 days.

Freezing Guidelines:

• Bake the taco cups as directed but omit the toppings.
• Let them cool completely.
• Wrap each cup individually in plastic wrap, then place them in a freezer safe bag or container.
• Freeze for up to 2 months.
• Thaw in the refrigerator overnight before reheating.

Reheating Tips:

• Reheat refrigerated taco cups in a preheated oven at 350°F (175°C) for 5 7 minutes, or until heated through.
• For frozen taco cups, remove the plastic wrap and reheat in the oven at 350°F (175°C) for 10 12 minutes, or until heated through.
• You can also microwave the taco cups for about 30 seconds, but the crust might not be as crispy.

Shelf Life Information:

• Refrigerated taco cups: up to 3 days.
• Frozen taco cups: up to 2 months.
• At room temperature: It is not recommended to leave these at room temperature for more than 2 hours.

Tips to Make This Easy Taco Cups Recipe

Want to elevate your Easy Taco Cups? Here are some helpful tips:

Ingredient Swaps:

• Use ground turkey or chicken instead of ground beef.
• Substitute the cheddar cheese with Monterey Jack or a Mexican cheese blend.
• Add black beans, corn, or diced bell peppers to the taco filling for added flavor and texture.
• You could even consider making these using a recipe similar to Easy Gluten Free Loaf Cake to make gluten free taco cups!

Success Tips:

• Don't overfill the taco cups, as this can cause the crust to become soggy.
• Use a good quality taco seasoning for the best flavor.
• Bake the taco cups until the crusts are golden brown and crispy.

Common Mistakes to Avoid:

• Forgetting to grease the muffin tin, which can make it difficult to remove the taco cups.
• Overbaking the taco cups, which can result in a dry crust.
• Adding too much liquid to the taco filling, which can make the crust soggy.

Pro Tips for Best Results:

• For extra flavor, add a pinch of cumin or chili powder to the taco filling.
• Brush the pie crusts with melted butter before baking for a richer flavor.
• Garnish the taco cups with fresh cilantro for a pop of color and flavor.

Helpful Notes for This Easy Taco Cups Recipe

Extra clarifications and ingredient details to ensure success.

• Pie Crust: You can use store bought or homemade pie crust for this recipe. If using store bought, make sure it’s thawed before unrolling..
• Taco Seasoning: I prefer to use a low sodium taco seasoning to control the salt level in the filling.
• Muffin Tin: A standard 24 cup muffin tin works best for this recipe. If you don’t have one, you can use a mini muffin tin, but you’ll need to adjust the baking time accordingly. You might want to check out Easy Gluten Free Cupcakes 2 for some inspiration on mini muffins.
• Olive Oil: You can substitute olive oil with any other vegetable oil, if you prefer.

Variation of This Easy Taco Cups Recipe

Ready to get creative? Here are some fun variations to try with these Easy Taco Cups:

Seasonal Twists:

• Summer: Add grilled corn and black beans to the taco filling for a summery twist. Top with a dollop of guacamole and a sprinkle of cotija cheese.
• Fall: Incorporate shredded butternut squash and chopped pecans into the taco filling. Top with a drizzle of maple syrup and a sprinkle of cinnamon.
• Winter: Add diced cooked sweet potato and smoked paprika to the taco filling. Top with a dollop of cranberry salsa and a sprinkle of chopped walnuts.
• Spring: Mix in sauteed asparagus and fresh dill with the taco filling. Top with a squeeze of lemon juice and a sprinkle of feta cheese.

Optional Versions:

• Vegetarian: Substitute the ground beef with black beans, lentils, or crumbled tofu. Add diced vegetables like bell peppers, zucchini, and onions to the filling.
• Spicy: Add diced jalapenos or a pinch of cayenne pepper to the taco filling for a spicy kick. Top with a drizzle of hot sauce.
• Cheesy: Add a layer of shredded cheese both on the bottom of the cup and on top of the filling before baking.
• Mini Taco Cups: Use a mini muffin tin to make bite sized taco cups that are perfect for parties.

Creative Modifications:

• Pizza Taco Cups: Combine pizza sauce, mozzarella cheese, and your favorite pizza toppings in the taco cups for a fun twist.
• Breakfast Taco Cups: Scramble eggs with sausage, cheese, and salsa, then bake in the taco cups for a hearty breakfast.
• Dessert Taco Cups: Fill the taco cups with a sweet filling like chocolate pudding, whipped cream, and berries for a decadent dessert.

Frequently Asked Questions

Conclusion

These Easy Taco Cups are a fun, customizable, and satisfying treat that's perfect for any occasion. They're a guaranteed crowd pleaser. Whether you're looking for a quick weeknight meal, a fun appetizer for a party, or a tasty snack for the kids, these taco cups deliver every time. So, grab your ingredients and get ready to whip up a batch of these Easy Taco Cups they are sure to be a hit. Let me know in the comments if you try this take on classic appetizers and how others enjoy it!

Easy Taco Cups: The Ultimate 30-Minute Appetizer

These Easy Taco Cups are bite sized appetizers packed with all the flavor of a regular taco! Perfect for a quick snack or crowd pleasing party appetizer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cups
Category: Appetizer
Cuisine: Mexican

Nutrition:

Calories: 150
Protein: 6g
Carbs: 12g
Fat: 9g

Ingredients

• 1 package (14.1 ounces) refrigerated pie crusts
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 packet (1 ounce) taco seasoning
• ½ cup water
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup salsa
• Optional toppings: chopped tomatoes, sliced black olives, green onions, avocado

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 24 cup muffin tin.
2. Unroll the pie crusts on a lightly floured surface. Use a 3 inch cookie cutter or a knife to cut out circles from the pie crusts. You should get approximately 24 circles.
3. Gently press each circle into a muffin cup, forming a small cup shape.
4. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
5. Stir in the taco seasoning and water. Bring to a simmer and cook for 5 minutes, or until the liquid has evaporated.
6. Spoon the taco meat mixture evenly into the pie crust cups.
7. Bake for 15 20 minutes, or until the crusts are golden brown and the filling is heated through.
8. Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool slightly.
9. Top each cup with cheddar cheese, sour cream, and salsa. Garnish with your favorite toppings, such as chopped tomatoes, sliced black olives, green onions, or avocado.

Notes

• You can prepare the filling in advance. It stores up to 3 days in the refrigerator.
• To make gluten free, try using gluten free pie crust or tortillas.
• These are enjoyed best warm but can be served cold if preferred.