Mini Taco Cups
Prep time: 
Cook time: 
Total time: 
  • 6 flour/wholewheat tortillas
  • 2 tablespoons butter
  • ½ cup taco sauce or bolognese sauce
For the beef filling
  • 300g ground beef
  • 2 garlic - chopped
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 green pepper - chopped
For Taco Toppings
  • Lettuce, shredded
  • Cheddar cheese, shredded
  • Cherry tomatoes, diced
  • Black olives - sliced
  • Cilantro
For the instant guacamole
  • 2 tbsp sour cream
  • 2 avocados
  • Salt and black pepper to taste
  • 1 tbsp cilantro - chopped
  1. Preheat oven to 180 degrees C.
  2. Cut tortillas into 2.5-3-inch circles, for mini tacos.
  3. Brush one side of the tortillas circles with butter.
  4. With the buttered side facing down, place tortillas into muffin tin.
  5. Bake for 10-15 minutes until crisp.
  6. In a frying pan, heat up 1 tbsp of oil and saute garlic.
  7. Mix in ground beef and cook for 2 minutes.
  8. Add black pepper, chili flakes,oregano, cumin and salt.
  9. Mix in peppers and cook till meat is done. Set aside.
  10. In a bowl, mash up the avocados and mix in sour cream.
  11. Add in cilantro and season with salt and black pepper.
To assemble
  1. Place ½ teaspoon of taco sauce/bolognese sauce in the taco cups.
  2. Top with lettuce, ground meat, tomatoes, cilantro and cheese.
  3. Drizzle some of the guacamole and top with an olive slice.
If your tortillas are not pliable enough, you can microwave them for a few seconds so that it fits snug into the muffin pan.
For the ground beef, you can really use any spices that you prefer. If you wanna keep it very simple, just go with garlic and black pepper.
Nutrition Information
Serving size: 6 Calories: 516 Fat: 28g Saturated fat: 9g Unsaturated fat: 16g Trans fat: 1g Carbohydrates: 50g Sugar: 3g Sodium: 581mg Fiber: 8g Protein: 19g Cholesterol: 49mg
Recipe by Maya Kitchenette at