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–+ servings
These Easy Baked Mini Tacos will be your new favorite appetizer! Loaded with all your Tex-Mex favorites and topped with Ro*Tel, these mini tacos will be perfect for enjoying with friends at your next watch party!

Easy Baked Tacos Cups

Erin Indahl-Fink
These Easy Baked Mini Tacos will be your new favorite appetizer! Loaded with all your Tex-Mex favorites and topped with Ro*Tel, these mini tacos will be perfect for enjoying with friends at your next watch party!
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dinner/Main Dish
Cuisine Mexican
Servings 24 taco cups
Calories 270 kcal

Equipment

  • Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
  • Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.

Ingredients
  

  • 4 large flour tortillas burrito-sized
  • 1 cup refried beans
  • 1 lb. lean ground beef
  • 3 Tablespoons taco seasoning
  • 1 1/2 cup shredded Mexican blend cheese

Toppings:

  • 1 cup Ro*Tel diced tomatoes and chilies
  • Sour cream
  • Cilantro

Instructions
 

  • Preheat oven to 350 degrees. Lightly spray a 12-cup muffin tin with non-stick spray.
  • Using a 4" round cookie cutter, cut 24 round tortillas. Place each tortilla round over the top of the muffin cup, and press into the cup with a glass. Set aside.
  • Brown ground beef in medium skillet. Drain off any excess grease. Add the taco seasoning, and 1/2 cup water. Cook over medium high heat for 2 more minutes. Set aside.
  • Assemble mini tacos by adding 1 teaspoon of the Rosarita Traditional Refried Beans into the bottom of each tortilla, and spread to cover the bottom of the cup. Then, top with a tablespoon of seasoned ground beef. Top each cup with a tablespoon of Mexican blend cheese. Bake the assembled mini tacos at 350 degrees for 12-15 minutes or until cheese is completely melted.
  • Remove from muffin tin, and transfer to plate or serving tray. Top with a spoonful of Ro*Tel Original Diced Tomatoes with Diced Chilies, and sour cream and cilantro, if desired. Enjoy while warm.

Notes

One serving: 3 taco cups
If you have two, 12-cup muffin or cupcake pans, assemble and bake all of the mini tacos at once. If you have just a single pan, you will need to bake two separate batches.
Try my Homemade Tacos Seasoning. Store-bought taco seasonings often include fillers and excessive preservatives. My taco seasoning recipe is only made with spices. It's wonderfully flavorful and great for all types of tacos!

Nutrition

Serving: 3taco cupsCalories: 270kcalCarbohydrates: 4gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 187mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 1mgCalcium: 96mgIron: 1mg
Keyword taco cups, baked taco cups, baked mini tacos
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