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.

Prep

35 minutes

Cook

10-12 minutes

Servings

12 taco cups

Level

Easy

Ingredients

  • 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

Directions

  • 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.

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