Description
These Enchilada Cups are the perfect fusion of flavors wrapped up in a crunchy tortilla shell. With seasoned beef, beans, corn, and cheese, every bite packs a burst of classic enchilada taste. These cups are fun to eat, easy to make, and loaded with your favorite toppings.
Ingredients
10 small flour tortillas
1 lb ground beef, 80-85% lean
10 oz red enchilada sauce
2 tbsp taco seasoning
14 oz canned black beans, rinsed and drained
1/2 cup canned whole kernel corn
1/4 cup chopped pickled jalapeños
1 1/2 cups shredded Mexican blend cheese
1/4 cup chopped fresh cilantro, optional
1 green onion, chopped, optional
1/4 cup chopped tomato, optional
1/4 cup sour cream, optional
1 small avocado, cubed, optional
Instructions
Preheat oven to 350°F. Spray a muffin tin with cooking spray. Place a tortilla in each muffin cup to form a bowl shape. For added support, insert a small tin foil ball in each cup to help tortillas hold shape.
Bake the tortillas for about 15 minutes or until crispy. Remove from the oven, discard the foil balls, and set the pan aside.
In a large skillet over medium-high heat, add the ground beef and cook, crumbling it until nearly cooked through (about 8-10 minutes). Drain any excess fat.
Add the enchilada sauce and taco seasoning to the beef, stirring to combine. Then, add the black beans, corn, and jalapeños, and mix well.
Spoon the beef mixture into each baked tortilla cup, filling nearly to the top. Sprinkle shredded Mexican blend cheese over each cup.
Return the muffin tin to the oven and bake for 10 minutes or until the cheese is melted.
Remove the enchilada cups from the oven and top with cilantro, green onion, tomato, sour cream, and avocado if desired.
Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 230