Tex-Mex Beef Taco Cups

If you’re looking for the perfect appetizer to serve at a backyard barbecue, on game day, or any day, really, these Tex-Mex handhelds are easy to make—and even easier to eat. The secret is in the Lawry’s Butter Spread, which gives the tortilla rounds their intense savory flavor.


35 minutes


10-12 minutes


12 taco cups




  • 4 burrito-sized flour tortillas, warm
  • 4 Tablespoons Challenge Lawry’s Seasoned Salt Butter Snack Spread, melted
  • 1 Tablespoon olive oil
  • 1 pound lean ground beef
  • 3 Tablespoons taco seasoning (1 packet)
  • ¾ cup crushed tomatoes
  • 1 can diced green chiles (4 ounces)
  • 4 Tablespoons shredded cheddar cheese
  • sour cream, sliced green onions and microgreens, for serving


  • 1

    Preheat oven to 400°F.

  • 2

    Use a 4-inch round cookie cutter to cut each tortilla into 3 smaller rounds, for 12 total rounds.

  • 3

    Lightly brush both sides of the rounds with melted Challenge Lawry’s Butter Snack Spread and press a buttered tortilla into each well of a 12-cup muffin pan.

  • 4

    Bake for 10-12 minutes or until golden brown. Set aside to cool.

  • 5

    Heat oil in a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until cooked through and no longer pink. Pour off any excess fat and return to heat.

  • 6

    Stir in taco seasoning, tomato sauce, green chiles, and ¼ cup water and simmer for 5- 10 minutes or until thickened.

  • 7

    Spoon ground beef mixture into cooled tortilla cups and top each with a teaspoon of shredded cheese. Bake until cheese is melted, about 5 minutes.

  • 8

    To serve, top with a dollop of sour cream, sliced green onions, and microgreens.

More Recipes