Ingredients
Main Ingredients
2 cups cooked seasoned taco meat, warm and well drained
24 sturdy scoop-style tortilla chips, plus a few extra in case some are broken
Recommended for the Cheesy Version
1/2 cup finely shredded cheddar cheese
1 teaspoon taco seasoning, only if the cooked meat needs more seasoning
Optional Toppings
Sour cream
Salsa
Guacamole
Finely diced tomatoes, drained of excess liquid
Finely shredded lettuce
Thinly sliced jalapeños
Chopped fresh cilantro
Sliced black olives
Extra shredded cheddar cheese
Instructions
1. Preheat the oven to 375°F (190°C).
2. Set a standard 12-cup muffin pan on your work surface. Heavy greasing is not necessary. A very light coating of cooking spray may be used if desired.
3. Check the cooked taco meat before assembling the cups. Drain away excess grease or cooking liquid. Wet filling can soften the tortilla chips.
4. If the taco meat is cold, warm it briefly before assembly. The meat should already be fully cooked. If preparing ground beef from raw, cook it to an internal temperature of 160°F (71°C).
5. Place one intact, sturdy scoop-style tortilla chip upright inside each muffin cup. Avoid cracked or very thin chips.
6. Add about 1 to 1 1/2 tablespoons of taco meat to each tortilla scoop. Do not press the filling firmly into the chip and do not overfill.
7. If using the cheesy version, sprinkle a small amount of finely shredded cheddar over each filled taco cup. Add extra taco seasoning only if needed.
8. Bake for 6 to 8 minutes, or until the filling is hot and the cheddar is fully melted. Begin checking at 6 minutes because tortilla chips can brown quickly.
9. Remove the pan from the oven and let the taco cups rest for about 1 minute.
10. Carefully transfer the taco cups to a serving platter.
11. Add sour cream, salsa, guacamole, diced tomatoes, shredded lettuce, jalapeños, cilantro, black olives, or additional cheddar only after baking.
12. Serve immediately while the shells are warm and crisp.
13. Repeat with the remaining tortilla scoops and filling if using a 12-cup muffin pan.
Notes
1. Preheat the oven to 375°F (190°C).
2. Set a standard 12-cup muffin pan on your work surface. Heavy greasing is not necessary. A very light coating of cooking spray may be used if desired.
3. Check the cooked taco meat before assembling the cups. Drain away excess grease or cooking liquid. Wet filling can soften the tortilla chips.
4. If the taco meat is cold, warm it briefly before assembly. The meat should already be fully cooked. If preparing ground beef from raw, cook it to an internal temperature of 160°F (71°C).
5. Place one intact, sturdy scoop-style tortilla chip upright inside each muffin cup. Avoid cracked or very thin chips.
6. Add about 1 to 1 1/2 tablespoons of taco meat to each tortilla scoop. Do not press the filling firmly into the chip and do not overfill.
7. If using the cheesy version, sprinkle a small amount of finely shredded cheddar over each filled taco cup. Add extra taco seasoning only if needed.
8. Bake for 6 to 8 minutes, or until the filling is hot and the cheddar is fully melted. Begin checking at 6 minutes because tortilla chips can brown quickly.
9. Remove the pan from the oven and let the taco cups rest for about 1 minute.
10. Carefully transfer the taco cups to a serving platter.
11. Add sour cream, salsa, guacamole, diced tomatoes, shredded lettuce, jalapeños, cilantro, black olives, or additional cheddar only after baking.
12. Serve immediately while the shells are warm and crisp.
13. Repeat with the remaining tortilla scoops and filling if using a 12-cup muffin pan.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex