🌮 Mini Taco Bowls
Oven | Nonstick Metal Muffin Tin
12 Mini Taco Bowls | 144g Protein | 180g Carbs
Prep Time: 10 Minutes | Cook Time: 10–12 Minutes
Total Time: About 25 Minutes
Crunchy, cheesy, and an easy way to make taco night a little more fun.
Some of my favorite recipes are the ones that take familiar ingredients and turn them into something a little different. These Mini Taco Bowls do exactly that. Seasoned ground beef and plenty of melted cheese are tucked inside street-taco tortillas that crisp around the edges as they bake.
I used two different cheeses for this batch, Mexican blend on half and mozzarella on the other half, so everyone could grab their favorite. They're simple, filling, easy to customize, and perfect for adding whatever taco toppings you have on hand. 🌮🧀
Ingredients
1 lb 85/15 ground beef
1 packet taco seasoning
12 street-taco-size flour tortillas
Âľ cup shredded Mexican-blend cheese
Âľ cup shredded mozzarella cheese
Optional toppings: sour cream, salsa, avocado, shredded lettuce, tomatoes, or your favorite taco toppings
Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F.
For this recipe, I used an ungreased nonstick metal 12-cup muffin tin. No cooking spray was needed.
Step 2: Brown the Beef
Add the ground beef to a large skillet over medium-high heat.
Cook until completely browned, breaking the beef apart as it cooks.
Drain the excess grease.
Step 3: Season the Beef
Add the entire packet of taco seasoning and prepare according to the package directions.
Stir until the beef is evenly coated and the seasoning mixture has thickened.
Step 4: Soften the Tortillas
Microwave the tortillas for approximately 15–20 seconds.
They should be warm and flexible enough to press into the muffin cups without tearing.
Step 5: Form the Taco Bowls
Gently press one tortilla into each cavity of the muffin tin.
Allow the tortilla edges to naturally fold and overlap as you press them into place.
Don't worry about making them perfectly uniform—the folded edges are part of what gives each little taco bowl its shape.
Step 6: Add the Taco Meat
Divide the seasoned ground beef evenly among all 12 tortilla cups.
Step 7: Add the Cheese
Top 6 taco bowls with shredded Mexican-blend cheese.
Top the remaining 6 taco bowls with shredded mozzarella.
You'll use approximately ¾ cup of each cheese, for 1½ cups total.
Step 8: Bake
Bake at 375°F for 10–12 minutes, until the cheese is completely melted and the exposed tortilla edges are lightly golden and crisp.
Step 9: Let Them Rest
Remove the muffin tin from the oven and let the taco bowls rest in the pan for 3–5 minutes.
This allows the tortillas to firm up slightly and makes the bowls easier to remove without losing their shape.
Carefully lift each taco bowl from the muffin tin.
Step 10: Add Toppings & Serve
Serve warm as-is or finish with your favorite taco toppings.
Try:
Sour cream
Salsa
Avocado
Shredded lettuce
Tomatoes
Tracking Information
Entire Recipe of 12 Mini Taco Bowls
Protein: 144g
Carbs: 180g
Per Mini Taco Bowl
Protein: 12g
Carbs: 15g
Tracking information is based on the specific ingredients used for this batch. Optional toppings are not included.
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