Cheesy Beef Enchilada Cups (20 Minutes)
You know that moment when you’re craving something cheesy, meaty, and totally satisfying but without spending hours in the kitchen? Yeah, me too! These Cheesy Beef Enchilada Cups are my go-to for a quick weeknight fix that delivers all those bold flavors in a fun, handheld package. Picture warm, melty cheese bubbling over seasoned ground beef, wrapped up in a crispy little tortilla cup — it’s basically comfort food, but way easier and ready in a flash. Plus, sneaking in extra veggies is a breeze here, so you can keep things cozy and nutritious at the same time. Trust me, once you try these, they’ll become a staple in your dinner rotation!
Quick Facts
- Yield: Serves 6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
For the Main Dish:
- 1 lb ground beef
- 1 packet taco seasoning (about 1 oz)
- 1/2 cup water
- 12 small flour or corn tortillas (6-inch size)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- Optional: 1/4 cup canned black beans, drained and rinsed
- Cooking spray or oil for greasing muffin tin
For Garnish:
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Optional: sliced jalapeños or diced avocado
How I Make It
Step 1:
Start by heating a large skillet over medium-high heat. Add the ground beef, diced onion, and bell pepper, breaking the beef apart as it cooks. Let everything brown evenly—about 5 minutes—until the beef is no longer pink and the veggies begin to soften.
Step 2:
Next, sprinkle the taco seasoning over the beef mixture. Pour in 1/2 cup water and stir to combine. Simmer for 2-3 minutes until the sauce thickens slightly and coats the beef beautifully. If you’re adding black beans, stir them in now for a little extra texture and protein.
Step 3:
While the beef simmers, preheat your oven to 375°F and lightly grease a 12-cup muffin tin with cooking spray or a thin layer of oil to prevent sticking. Then, take each tortilla and gently press it into a muffin cup, forming little cups.
Step 4:
Fill each tortilla cup with the cheesy beef mixture, spooning it evenly to the top. Don’t overfill—leave a tiny space to add more cheese later.
Step 5:
Top each cup with a generous sprinkle of shredded cheddar and Monterey Jack cheese. The cheese will melt and bubble, creating those irresistibly gooey bites we all love.
Step 6:
Bake for about 8–10 minutes, or until the tortillas are slightly crispy on the edges and the cheese is melted and beginning to brown. Let them cool for a couple of minutes before unmolding with a small spatula or butter knife. Serve warm topped with sour cream, fresh cilantro, and any other fun garnishes you like.
Variations & Tips
- Swap ground beef for ground turkey or chicken for a leaner option.
- Add corn kernels or diced zucchini into the beef mixture to sneak in more veggies.
- If you don’t have small tortillas, cut large ones into quarters.
- Use pepper jack cheese for an extra spicy kick.
- Make ahead: Prepare cups and filling separately, then assemble and bake just before serving.
- For gluten-free, use corn tortillas labeled gluten-free and confirm seasoning packet ingredients.
How I Like to Serve It
These enchilada cups make a perfect party appetizer or an easy weeknight dinner. I love pairing them with a fresh side salad or simple Mexican rice on the side for a full meal. They’re also a hit at game day gatherings—finger food that’s filling and flavorful. During colder months, a bowl of warm tortilla soup alongside this dish feels like a big, comforting hug.
Notes
- Store leftover enchilada cups in an airtight container and reheat in the oven at 350°F for 5–7 minutes to keep the edges crisp.
- If you want to skip the taco seasoning packet, use your favorite blend of cumin, chili powder, garlic powder, and paprika.
Closing: These Cheesy Beef Enchilada Cups never fail to deliver that perfect balance of melty, savory, and crispy goodness—making busy nights feel like a treat!