Crispy Baked Taco Muffin Cups

  • Author: The Kitchen Whisperer

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  • 68” flour tortillas for burritos, warmed

Taco Meat

  • 1 lb ground beef
  • 1/4 cup water
  • Taco Seasoning – see below how to make


  • 1 cup refried beans
  • 1 cup black beans, rinsed and drained
  • 1 cup salsa
  • 1 cup shredded Cheddar cheese


  • Shredded lettuce, if desired
  • Sour cream
  • Cilantro, chopped
  • Diced tomatoes
  • Diced onions
  • Chunks of Avocados
  • Corn Chips

Taco Seasoning

  • 1 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon oregano
  • 1/8 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 375F degrees.
  2. Spray 6 large muffin tins or 12 standard size muffin cups with cooking spray. *note if using the standard muffin pan use a 4-inch round cookie cutter, cut 2 rounds from each tortilla.
  3. Place the tortilla in the muffin tin and using the bottom of a glass jar gently push the tortilla in.
  4. Mist the tortilla with olive oil.
  5. Place in the oven and bake for 6 minutes to slightly crisp up (just barely golden brown).
  6. Brown beef in a skillet and drain the fat.
  7. Add the taco seasoning mix and water and simmer for 4-5 minutes. Set aside.
  8. Remove the slightly cooked tortillas from the oven and spoon about 1-2 tablespoon of refried beans down.
  9. Next add 1-2 tablespoon of taco meat over the top.
  10. Next spoon about 2 teaspoon of black beans.
  11. If adding salsa, add 1-2 teaspoon over top.
  12. Bake for 6-8 minutes and remove from the oven.
  13. Evenly divide the cheese over top of the taco muffins and put back in the oven to bake for 1-2 minutes or until cheese is melted.
  14. Remove muffins from tin and top 1 teaspoon of tomatoes, onions and avocados.
  15. Place a heaping dollop of sour cream on top and garnish with cilantro and a corn chip.
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