Mini Mexican Chili Tortilla Cups


12 servings


  • 6 large flour tortillas
  • 1 cup cooked Angus ground beef
  • 1/2 cup salsa, your favorite
  • 2 teaspoons taco seasoning
  • 1/2 cup kidney or black beans
  • 1/4 cup frozen corn
  • 1/2 cup shredded Mexican cheese
  • Optional toppings:
  • Chopped tomatoes
  • Sliced black olives
  • Sliced green onions
  • Fresh cilantro
  • Sour cream


  1. Preheat oven to 425 degrees F. Spray cups of a standard size 12-cup muffin tin with nonstick cooking spray.
  2. With a cookie cutter, cut 2 medium circles out of each tortilla. Press each circle into a muffin cup.
  3. In a medium bowl, mix ground beef, salsa, taco seasoning, beans and corn. Stir until well combined. Scoop a heaping tablespoon of meat mixture into each muffin cup. Top with shredded cheese.
  4. Bake for 10-12 minutes, or until cheese is melted. Let tortilla cups cool for 5 minutes before removing. Garnish with desired toppings and serve.
  5. Enjoy!


  • To substitute taco seasoning, use a mixture of chili powder, cumin, garlic powder and onion powder.

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