Easy Six-Layer Baked Taco Cups

Everything just tastes better when it’s baked in individual portions. The taco cups ready in 30 minutes with ingredients you likely already have on hand: taco shells, canned black beans, tomatoes, cheese, sour cream, salsa, avocado. Whip up the taco cups for a fast and easy dinner option for busy weeknights. Extras can be easily tossed into lunches for the next day. They’re perfect as an easy party appetizer that tastes more complicated than it really is. They’re also accidentally healthy and vegetarian. The cumin-dusted beans, the gooey cheese, the juicy tomatoes, and the slight heat from the salsa with the cooling sour cream and creamy avocado made these an automatic hit with my family.

Everything just tastes better when it’s baked in individual portions. The cute factor makes it hard to resist devouring the whole batch. Whip up the taco cups for a fast and easy dinner option on busy weeknights. Extras can be easily tossed into lunches for the next day.

Or they’re perfect as an easy party appetizer that tastes more complicated than it really is. They’re also accidentally healthy and vegetarian. Consider it a New Year’s resolution recipe.

The taco cups are ready in 30 minutes with ingredients you likely already have on hand: taco shells, canned black beans, tomatoes, cheese, sour cream, salsa, avocado. You can bump it up to eight layers if you want to throw in some canned black olives or canned jalepeno peppers.

The cumin-dusted beans, the gooey cheese, the juicy tomatoes, and the slight heat from the salsa with the cooling sour cream and creamy avocado made these an automatic hit with my family.

YIELD: 6 TACO CUPS (EASILY DOUBLED, TRIPLED, ETC.)
TOTAL TIME:35 MINUTES, FOR COOLING
PREP TIME:5 MINUTES
COOK TIME:ABOUT 25 MINUTES


INGREDIENTS:

  • six 5-inch tortillas (I used white corn tortillas)
  • one 15-ounce can black beans, drained and rinsed
  • one 3.8-ounce can sliced black olives, optional
  • one 4-ounce can sliced jalepeno peppers, optional
  • cumin, for sprinkling
  • 1 medium ripe tomato, diced (Roma or vine-ripened)
  • about 1 cup shredded cheese (Mexican blend, Monterrey Jack, Pepper Jack, queso fresco, etc.)
  • salsa, for garnishing
  • sour cream, for garnishing
  • 1 medium ripe avocado, peeled and diced for garnishing


DIRECTIONS:

  1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or grease the pan; set aside. Tip – Recipe as written yields 6 cups rather than 12 so I stagger the cups in the pan to allow each to have a bit more overhang room.
  2. Add 6 tortillas to prepared pan, pressing them down lightly. The edges will naturally fold in.
  3. Add about 2 tablespoons beans to each cup. (You’ll have a small amount of beans left over; save for a future use).
  4. Optionally, add a few olives and jalepeno peppers to each cup, to taste.
  5. Sprinkle each cup with a generous pinch of cumin.
  6. Add about 2 tablespoons tomatoes to each cup.
  7. Add about 3 tablespoons cheese to each cup.
  8. Bake for about 25 minutes, or until cheese has melted and tortilla shells are lightly golden browned around the edges. Allow cups to cool in pan for about 5 minutes before removing; this helps them set up so they’re less prone to tearing or breaking. Important tip – When removing cups, even though you can lift them up and out with your fingers, use a spoon to lift them out because it gives support to the base so the bottoms don’t give way and break.
  9. Garnish each cup with salsa, sour cream, and avocado as desired. Serve immediately. Cups are best fresh but will keep airtight in the fridge for up to 3 days (don’t garnish them if you plan to save as leftovers) and can be lightly reheated in the micro and garnished before serving.

Recipe adapted from: https://www.averiecooks.com/

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