Taco Cups

Taco cups are just what they sound like – cheesy, savory, bite-sized tacos! These miniature taco cups are a fun finger-food version of a classic family dinner.

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If you’ve ever wanted to serve tacos to a crowd, but were apprehensive about the mess, then you have to make these easy taco bites! Baked tortilla cups are filled with a taco-spiced cream cheese mixture and topped with all your favorite taco toppings to create these miniature taco bites.

The unique cup-like shape of these bite-sized tacos ensures that all the fillings stay inside the tortilla! It’s the perfect no-mess food for parties or after-school snacking.

I like to garnish my taco cups with some tomatoes, lettuce, and shredded cheese, but you could also top them with your favorite Mexican sauces and freshly chopped veggies. I typically make these easy taco cups as an appetizer, but you could also add some protein and serve them as a novel entrée. These taco bites are so creamy and savory, you’ll find it hard to just eat one!

Ingredients to Make Taco Cups:

• Flour Tortillas – When cut into small circles will act as the base of these bite-sized tacos.
• Creamy Taco Filling – A whipped mixture of cream cheese, sour cream, and a packet of taco seasoning. 
• Tomatoes – Fresh and diced. I usually use a few roma tomatoes, but you could also use cherry tomatoes or vine-ripened tomatoes.
• Shredded Cheese – I like topping these taco bites with a classic medium cheddar, but you can use your favorite kind of shredded cheese.
• Shredded Lettuce – Adds a fresh crisp bite to this warm and cheesy dish.

How to Make Taco Cups:

Use a large circle cutter to slice your tortillas into small circles. Place the small tortilla rounds into the cups of a muffin tin. Bake the tortillas until slightly browned on the edges. Set aside to cool.

In a large mixing bowl, whip together the cream cheese, sour cream, and taco seasoning. Fill each baked tortilla cup with a spoonful of the cream cheese mixture. Top your taco bites with the shredded lettuce, fresh diced tomatoes, and shredded cheese. Serve and enjoy!

Notes & Tips:

Substitutions

• Taco Seasoning: You can make your own by combining chili powder, paprika, kosher salt, onion powder, garlic powder, cumin, and a pinch of cayenne pepper. One packet of taco seasoning is equivalent to about 5 tablespoons of homemade taco spice mix.
• Gluten-Free Option: It’s ridiculously easy to make these mini taco bites gluten free! All you’ll need to do is swap out the flour tortillas for gluten-free tortillas. I like to use almond flour tortillas, but you could also use some cassava tortillas, rice flour tortillas, or common corn tortillas.
• Mix-ins: Looking to turn these poppable taco bites into a hearty meal? Try adding some protein! When you’re assembling these mini taco bites, add some cooked ground beef, ground turkey, shredded chicken, sautéed shrimp, refried beans, or Mexican-seasoned chickpeas on top of the cream cheese mixture. Then, add your garnishes like normal, serve, and enjoy!
• Avoid using canned diced tomatoes to garnish your taco bites. They are very liquidy and will make your mini tacos soggy and messy!
• If you don’t have a muffin tin, you can bake your small tortilla rounds on a cookie sheet and turn these taco bites into tostada bites! The resulting dish will be a bit messier but will taste just as savory and delicious.

How to Store Leftover Taco Cups

I doubt you’ll have any of these taco cups left over, but if you do, you can store them in an airtight container in the fridge for up to 2 days. You can enjoy your leftover taco bites cold right from the fridge.

Taco Cups

Course: Appetizers

Servings

30

servings

Prep time

5

minutes

Cooking time

5

minutes

Total time

10

minutes

Ingredients

• 8-10 large flour tortillas

• 8 ounces cream cheese, softened

• 1 cup sour cream

• 1 package (5 tablespoons) taco seasoning

• 1 cup shredded lettuce

• 1 cup fresh diced tomatoes

• 1 cup shredded cheese

Directions

• Preheat the oven to 350 degrees. Use a 4 inch circle cookie cutter to cut circles out of the tortilla shells. Place each circle in a muffin tin, forming to make a cup. Bake for 5 minutes then remove from the oven and allow to cool.
• In a large mixing bowl, beat together cream cheese, sour cream and taco seasoning.
• Fill each taco shell with a spoonful of the taco mixture then top with shredded lettuce, diced tomatoes and shredded cheese.

More Appetizer Recipes:

• Sun-Dried Tomato Crostini

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog