Taco Cups with Guacamole
Mini taco cups baked in tortillas, loaded with seasoned beef, cheese, salsa, and jalapeños.
"Crispy, cheesy, and bursting with flavor — these taco cups with guac are the ultimate party appetizer!" - Alexia
Ingredients
- 1 1/2 lbs ground beef (or ground turkey substitute)
- 1 jar salsa (Alexia prefers it hot)
- 1 small container sour cream
- 1 container fresh grape tomatoes
- 1 bag taco seasoning mix
- 2 fresh jalapeños (or jarred, sliced)
- 1 package sharp cheddar cheese (shredded)
- 1 package Mexican 4-cheese blend (shredded)
- 1 bag small flour tortillas (cut into squares)
- 1 bunch fresh cilantro (for garnish)
- Cooking spray (for cupcake pan)
- Olive oil (for brushing tortillas)
- 2 avocados (for guacamole)
- 1 small red onion (finely diced, for guacamole)
- 10 small grape tomatoes (finely chopped, for guacamole)
- 1 lime (for guacamole)
- Garlic salt (to taste)
- Garlic powder (to taste)
- Cracked black pepper (to taste)
Instructions
Prepare the Tortilla Cups
Preheat the oven to 375°F. Spray a cupcake pan with cooking spray. Cut the flour tortillas into squares, removing the rounded edges, and arrange them in the pan to form small cups. Brush lightly with olive oil.
Cook the Meat
Follow the taco seasoning package instructions, using 1 1/2 lbs of ground beef instead of 1 lb for extra filling. Cook thoroughly and set aside.
Assemble the Taco Cups
Layer the cooked meat, shredded cheeses, salsa, sliced grape tomatoes, and jalapeños into each tortilla cup.
Bake the Cups
Bake for 15–20 minutes until the tortillas are golden and crispy and the cheese is melted and bubbling.
Prepare the Guacamole
In a bowl, mash the avocados with 2 tablespoons olive oil, garlic salt, garlic powder, and cracked black pepper to taste. Add finely diced red onion and chopped grape tomatoes. Squeeze in the juice of half a lime and mix well.
Garnish and Serve
Top the taco cups with sour cream, fresh cilantro, and a spoonful of Alexia’s guacamole. Serve immediately and enjoy!