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5 from 86 votes

Enchilada Cups

These mini Enchilada Cups or Taco Cups are fun and easy to make. They are brimming with favorite Mexican flavors and make a great unexpected main dish, appetizer or large batch serving for a party or game day.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Diet: Gluten Free, Low Calorie
Servings: 12
Calories: 179kcal
Author: Toni Dash

Ingredients

Enchilada Cups

  • 12 small flour tortillas 5-6 inch flour tortillas; regular or gluten-free
  • 1 pound extra lean ground beef 96% lean 4% fat
  • 2 tablespoons taco seasoning
  • 1 10-ounce can mild red enchilada sauce
  • 1 14-ounce can black beans drained and rinsed
  • ½ cup whole kernel corn fresh or frozen
  • ¼ cup chopped pickled jalapenos
  • 1 ½ cup reduced-fat Mexican blend cheese

Optional topping ideas

  • ¼ cup cilantro chopped
  • 1 green onion sliced
  • ¼ cup diced tomato
  • ¼ cup non-fat plain Greek yogurt or reduced-fat sour cream
  • ¼ diced avocado or guacamole

Instructions

  • Heat the oven to 350°f. Spray 12 regular size muffin cups with non-stick cooking spray.
  • Wrap the small tortillas in a damp paper towel and microwave for 10-15 seconds. This softens them and makes them more pliable.
  • Place the small tortillas in the prepared muffin cavities to form bowls. You can fill them with beans or tin foil balls to keep their shape while baking. Ensure the center is kept open (that the folds don't protrude into the center areas).
    Bake for 15 minutes or until crispy.
  • While the tortilla cups are baking, cook the ground beef in a large skillet over medium heat breaking the meat into small crumbles as it cooks. Cook until no pink color remains.
  • Stir in the taco seasoning and enchilada sauce.
    Add the black beans, corn, and jalapenos.
  • Remove the tortilla cups from the oven. Spoon the beef mixture into the tortilla cups until nearly full. Top with the shredded cheese.
  • Bake for an additional 10-15 minutes until the cheese has melted and the filling is warmed through.
  • Remove and serve with your favorite toppings.

Notes

Warm the tortillas first. This helps make them pliable so they'll fit into the muffin cavities without tearing. This method is great any time you are serving flour tortillas or corn tortillas right out of the refrigerator too for any Mexican food recipes.
Gently press tortillas. Gently press them into the prepared muffin tins to avoid tearing them and to ensure a proper cup.
Can I use corn tortillas? They tend to not be as pliable and break more easily so we don't recommend them for this recipe.
How to store
Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.

Nutrition

Calories: 179kcal | Carbohydrates: 18g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 384mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg