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Baked Beef Taco Cups

Baked Beef Taco Cups

Course Dinner, Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 taco cups
Calories 136kcal


  • 2 pounds 92% lean ground beef
  • 1 yellow onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 14 ounce can diced tomatoes drained
  • 24 Mission Extra Thin Corn Tortillas
  • 1 cup shredded reduced-fat Mexican blend cheese
  • Optional toppings
  • not included in nutrition info: fat-free sour cream, diced tomato, shredded lettuce, salsa, guacamole


  • Preheat oven to 375 degrees F. Spray muffin tins with nonstick cooking spray.
  • Wrap 6 tortillas at a time in a damp paper towel and microwave for 30 seconds. Press tortillas into each muffin cup.
  • Heat a large skillet over medium-high heat and cook ground beef and onion until beef is browned and onion is tender; drain excess grease.
  • Season beef with salt, pepper, paprika, garlic powder and cumin. Stir in drained tomatoes and let cook for 2-3 minutes, or until heated through.
  • Spoon beef mixture evenly (1.5 ounces each) between taco cups. Top each cup with 2 teaspoons of shredded cheese. Bake for 10-12 minutes, or until tortillas are crisp and cheese is melted.
  • Top with your favorite taco toppings before serving, if desired (log separately).


MFP: MFF Baked Beef Taco Cups


Serving: 1 taco cup | Calories: 136kcal | Carbohydrates: 13.9g | Protein: 10.5g | Fat: 4.8g
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