Go Diego’s Taco Cups, go! These might just be your new favorite way to celebrate taco night. Ditch the traditional way of holding a tortilla and upgrade to the cup-form instead! Once heated in the oven, you’ll crunch into a bed of taco-seasoned beef that’s loaded with melty cheese and all of your favorite Tex-Mex toppings. Diego’s Taco Cups add even more pizzaz to your taco appreciation feast. “Taco” ’bout a good time!


For the taco cups:

  • 12 tortillas
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 pound ground beef
  • 2 teaspoons taco seasoning
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups cheddar cheese, shredded

Optional, for serving:

  • 1 cup cherry tomatoes, chopped
  • 1 cup lettuce, shredded
  • sour cream, to taste


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 12-cup muffin pan with cooking spray.

Step 3 –Use a 4-inch biscuit cutter to cut each of the tortillas into smaller circles.

Step 4 –Place 1 of the tortilla circles into each of the prepared muffin cups. Fold the edges, as needed, to fit them.

Step 5 –In a large skillet over medium heat, add the oil.

Step 6 –Add the onion to the heated oil and cook until it has softened, about 5 minutes.

Step 7 –Add the beef, the taco seasoning, the salt, and the pepper to the onion and cook, while crumbling the meat, until the beef is no longer pink, about 6 minutes.

Step 8 –Drain the excess grease from the taco meat.

Step 9 –Spoon equal amounts of the taco meat into each of the tortillas and sprinkle evenly with the cheddar cheese.

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Step 10 –Bake the taco cups until the tortillas are golden around the edges and the cheese has melted, about 10 minutes.

Step 11 –Serve the taco cups topped with the tomatoes, the lettuce, and the sour cream.