These Crunchy Nacho Cups are a tasty and fun snack! Made with crispy tortilla cups filled with melted cheese, beans, and your favorite toppings, they’re perfect for sharing.
Who doesn’t love a little crunch with their cheese? I like to pile on the salsa and guacamole, but really, you can go wild with your choices! 😄
Making these is a breeze—just fill, bake, and enjoy! They are a crowd-pleaser at every party, and I can never eat just one!
Key Ingredients & Substitutions
Tortillas: Flour tortillas are softer, while corn tortillas add a nice crunch. You can use either, but if you want a gluten-free option, go for corn tortillas. Whole wheat tortillas also work well and add more fiber!
Ground Beef: I like ground beef for its flavor, but ground turkey or chicken are great leaner choices. You could even use plant-based meat for a vegetarian option, which tastes fantastic in this recipe.
Taco Seasoning: If you don’t have taco seasoning, make your own with chili powder, cumin, garlic powder, and paprika! Play around with the spices to suit your taste. It’s a fun way to customize the flavor.
Cilantro: Fresh cilantro adds brightness, but if you’re not a fan, consider chopped green onions or parsley instead. Both bring fresh flavor without the strong taste of cilantro.
How Do I Ensure My Tortilla Cups Are Perfectly Crispy?
Getting the right texture for your tortilla cups is essential. Start by pressing the tortilla wedges into the muffin tin, overlapping them to form a solid base. Rolling the edges slightly helps them hold shape.
- Brush or spray the tortillas with oil for extra crispiness.
- Bake them alone for about 8 minutes until golden brown and crispy.
- Let them cool for a few minutes after baking; they’ll continue to crisp up while cooling.
Remember, the more patience you have during the baking, the crunchier your cups will be!
How to Make Crunchy Nacho Cups
Ingredients You’ll Need:
For the Cups:
- 12 small flour or corn tortillas (6-inch size)
- Cooking spray or oil for brushing
For the Filling:
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning mix (about 1 oz)
- 1/4 cup water
- 1 cup refried beans (optional)
For Toppings:
- 1 1/2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 cup diced tomatoes (or pico de gallo)
- 1/2 cup guacamole
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Optional toppings: sliced jalapeños, olives, diced green onions
How Much Time Will You Need?
This recipe will take about 25-30 minutes, including prep and baking. You’ll spend around 10-15 minutes getting everything ready and then about 10-15 minutes in the oven. Perfect timing for a delicious snack!
Step-by-Step Instructions:
1. Prepping the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it heats, take your muffin tin and lightly grease it with cooking spray or brush it with a bit of oil. This helps your tortilla cups come out easily after baking!
2. Shaping the Tortilla Cups:
Cut each tortilla into 4 equal wedges. Now, it’s time to create your cups! Press 3 tortilla wedges into each muffin cup, kind of like making a mini bowl. Overlap the wedges a little to make sure it holds its shape. Give them a light brush or spray with oil to get them nice and crispy!
3. Baking the Tortilla Cups:
Pop the muffin tin into the oven and bake those tortilla wedges for about 8 minutes or until they’re crispy and golden brown. Once baked, take them out and let them cool for a few minutes. They’ll harden up a little more while cooling!
4. Cooking the Meat:
While the cups are baking, take a skillet and brown the ground beef (or turkey) over medium heat. Cook it until it’s fully done. Make sure to drain any excess fat, then stir in the taco seasoning mix and water. Let it cook for another 2-3 minutes until it thickens up nicely. Remove it from heat when done.
5. Assembling the Cups:
If you like refried beans, spread about 1 teaspoon inside the bottom of each crispy cup to add a creamy layer. Next, spoon the seasoned meat evenly into the cups over the beans.
6. Adding the Cheese:
Sprinkle a generous amount of shredded cheese over the beef in each cup. The more cheese, the better, right?
7. Final Baking:
Return the muffin tin to the oven and bake for another 5-7 minutes until the cheese is all melted and bubbly. It smells amazing at this point!
8. Topping Off:
Once you take them out of the oven, let them cool for a few minutes. Now it’s time to top each cup with diced tomatoes (or pico de gallo), a dollop of guacamole, and a scoop of sour cream. Don’t forget a sprinkle of chopped cilantro and any optional toppings like jalapeños or olives!
9. Serve & Enjoy:
Serve your Crunchy Nacho Cups immediately for a delightful experience! They make for a perfect appetizer or snack for your next gathering or game day!
Bon appétit!
Can I Use Shredded Chicken Instead of Ground Beef?
Absolutely! Shredded chicken works wonderfully in this recipe. Just make sure it’s seasoned well, either with taco seasoning or your preferred spices, to give it that rich flavor.
Can I Prepare the Tortilla Cups in Advance?
Yes! You can prep the tortilla cups ahead of time and store them in an airtight container for a day or two. Just bake them until crispy, cool completely, and then store. When you’re ready to use them, fill and bake as instructed!
How Can I Make These Nacho Cups Vegetarian?
To make these vegetarian, simply replace the ground meat with black beans or lentils. You can also add some sautéed vegetables like bell peppers and zucchini for extra flavor!
What’s the Best Way to Store Leftovers?
Store any leftover nacho cups in an airtight container in the fridge for up to 3 days. They are best enjoyed fresh, but you can reheat them in the microwave for a quick snack!