Mini Taco Salad Cups for School Lunch Recipe
These Mini Taco Salad Cups are a fun and portable lunch option perfect for school or packed lunches. Made with seasoned ground beef tucked inside crispy tortilla cups and topped with fresh lettuce, tomatoes, and cheese, they bring all the classic taco flavors in a handy handheld size. Customize them with your favorite toppings like sour cream, jalapeños, or salsa for an easy and delicious meal kids and adults will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini taco salad cups 1x
- Category: Lunch
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 packet taco seasoning
Tortilla 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
- Preheat your oven: Set your oven to 375°F (190°C) to prepare for baking the tortilla cups.
- Shape the tortilla cups: Gently press each small tortilla into the cups of a muffin tin to form mini taco cups. Make sure they are snug but not overly stretched to avoid tearing.
- Bake the tortilla cups: Place the muffin tin in the oven and bake for about 8-10 minutes or until the tortillas are golden brown and crispy. Remove and let cool slightly.
- Cook the ground beef: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a spatula. Drain excess fat.
- Add seasoning to beef: Stir in the taco seasoning and the amount of water called for on the seasoning packet. Simmer for 5 minutes until flavors meld and the mixture thickens.
- Assemble the taco salad cups: Spoon the seasoned ground beef into each baked tortilla cup. Top each with shredded cheddar cheese, shredded lettuce, and diced tomatoes.
- Add optional toppings: If desired, add a dollop of sour cream, sliced jalapeños, and a spoonful of salsa to each cup for extra flavor and spice.
- Serve and enjoy: Serve immediately for best texture, or pack them in a lunchbox for a tasty school lunch on the go.
Notes
- You can use either flour or corn tortillas based on preference or dietary needs.
- Make sure to pre-bake the tortilla cups to prevent sogginess when adding the moist beef filling.
- Feel free to add other taco toppings like black beans, corn, or avocado for variety.
- The recipe can be doubled or tripled to feed more people or prep ahead.
- For a healthier option, choose lean ground beef and low-fat cheese.
Keywords: mini taco cups, taco salad, school lunch ideas, ground beef recipe, kid-friendly lunch, portable tacos