Taco Cups

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Taco Cups

Prep Time10 mins
Cook Time12 mins
Course: Appetizer, Lunch, Snack
Keyword: 5 ingredients or less, kid friendly, precooked
Main Protein: Beef, Ground Beef
Cooking Method: Oven
Servings: 10 taco cups
Calories: 187kcal


  • 1 lb. ground beef browned
  • 2 Tbsp. taco seasoning
  • ¼ cup water
  • 10-12 mini tart shells frozen
  • cheddar cheese shredded
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly Instructions:

  • Cook the mini tart shells according to the package instructions.
  • While the shells are cooking, brown the ground beef.
  • When the beef is cooked through, stir in the taco seasoning and water. Continue to simmer until the sauce is thickened. Remove the pan from heat and allow to cool.
  • Fill each tart shell with taco meat and top with shredded cheese.
  • Return the shells to the oven to cook until the cheese is melted, about five minutes.
  • Allow the mini taco pies to cool completely, then transfer them to a freezer bag.
  • Remove excess air from the bag and seal. Freeze.

Oven Cooking Instructions:

  • Thaw.
  • Place the cups in the oven to bake at 350° for 10 to 15 minutes, until the meat is warm and the cheese is melted.

Microwave Cooking Instructions:

  • Take as many cups as you want out of the freezer.
  • Remove the foil and reheat in the microwave.


*If you have any of the taco meat mixture leftover, place it in a medium size freezer bag, seal, and freeze. You can then use it to add to eggs or hash browns, on top of nachos, or for tacos.


Calories: 187kcal | Carbohydrates: 8g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 309mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg