Mini Taco Salad Cups for School Lunch Recipe
These Mini Taco Salad Cups are a fun and convenient meal perfect for school lunches or a quick snack. Made with seasoned ground beef tucked into small tortilla cups, they are topped with shredded cheddar cheese, lettuce, and diced tomatoes. Optional additions like sour cream, jalapeños, and salsa add extra flavor and customization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini taco salad cups
- Category: Lunch
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Taco Meat
- 1 pound ground beef
- 1 packet taco seasoning
For the Cups
- 12 small flour or corn tortillas
Toppings
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- Optional: sour cream
- Optional: sliced jalapeños
- Optional: salsa
Instructions
- Prepare the Taco Meat: In a skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spatula as it cooks. Drain excess grease if necessary, then stir in the taco seasoning along with the amount of water indicated on the seasoning packet. Simmer until the mixture thickens and the beef is fully seasoned.
- Form Tortilla Cups: Preheat the oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray to prevent sticking. Take each small tortilla and press it gently into the muffin tin cups, forming a bowl shape. If the tortillas are stiff, warming them slightly in the microwave can help make them more pliable.
- Bake the Tortilla Cups: Place the muffin tin with tortillas into the preheated oven and bake for about 8-10 minutes or until the tortillas are golden brown and crispy, forming sturdy cups.
- Assemble the Salad Cups: Spoon the seasoned ground beef evenly into each tortilla cup. Sprinkle shredded cheddar cheese on top of the meat while the cups are still warm to allow the cheese to melt slightly.
- Add Fresh Toppings: Top each cup with shredded lettuce and diced tomatoes. Add optional toppings such as a dollop of sour cream, sliced jalapeños, or a spoonful of salsa based on your preference.
- Serve and Enjoy: These mini taco salad cups are best served immediately while the tortilla cups are crisp and the cheese is melty. They make a fun and portable meal ideal for kids’ lunches or casual gatherings.
Notes
- Use smaller tortillas to ensure the cups are easy to eat and handle.
- Warm tortillas before shaping to avoid cracking.
- Substitute ground turkey or chicken for a leaner protein option.
- For gluten-free, choose corn tortillas.
- Store leftover taco meat separately and assemble cups fresh to keep the tortillas crisp.