When you’re craving all the bold, comforting flavors of enchiladas for taco night but want something easier to serve, these Mouthwatering Ground Beef Enchilada Cups are the perfect solution. Each crispy tortilla cup is filled with seasoned ground beef, hearty black beans, sweet corn, and plenty of melty cheese—all baked together with rich enchilada sauce. Topping it off with fresh green onions for a pop of flavor and color, these mini enchilada cups pack big taste into a fun, handheld bite that even your pickiest toddlers will approve of.
Truth be told, I had baked more than what is pictured but I had to fend off some hungry hippos (aka – my husband and kids lol) that gobbled up 4 of them before I could even snap the pic! Even my pickiest eater enjoyed this meal which is saying something! (While my adventurous eater was inhaling them faster than Kirby on a timed mission lol). They’re perfect for busy weeknights with hungry mouths to feed, game-day appetizers, or spicing up taco night. And can easily be customized with your favorite toppings like sour cream, guacamole, or fresh Pico de Gallo. Easy, flavorful, and crowd-pleasing, this recipe is guaranteed to become a go-to!
Kelly’s Kitchen Tip’s
Ground Beef Enchilada Cups Tips
Cheese on top seals it in: Adding a sprinkle of cheese over the filling before baking creates a melty “lid” that keeps everything tucked in place.
Warm the tortillas first: Briefly heating the tortillas (microwave or skillet) makes them flexible and easier to press into muffin tin cups without cracking.
Drain your beef mixture: After browning the ground beef with spices, drain excess grease to prevent soggy cups.
Don’t overfill: Keep the filling to about 2–3 tablespoons per cup so the tortillas hold their shape and bake evenly.
Customization & Topping Ideas
Protein swaps: Try shredded chicken, ground turkey, or even plant-based crumbles in place of beef.
Add-ins: Mix in sautéed bell peppers, zucchini, or mushrooms for extra flavor and veggies.
Toppings bar: Let everyone customize with sour cream, guacamole, salsa, pico de gallo, cilantro, jalapeños, or hot sauce.
Cheese variations: Colby Jack is great, but cheddar, Monterey Jack, or queso fresco all bring a different flavor. My favorite is using a premade mixture from my local Food Lion thats a spicy mexican cheese blend to give it the ultimate flavor profile + an extra kick of heat.
Storage & Reheating
Refrigerate: Store cooled enchilada cups in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven for 8–10 minutes until heated through and crisp again. (Avoid microwaving—tortillas may get soggy.)
Freeze: Assemble and bake as directed, let cool completely, then freeze in a single layer before transferring to a bag or container. They’ll keep up to 2 months. Reheat straight from frozen at 350°F for 15–18 minutes.
Meal prep tip: Assemble cups up to a day in advance, cover tightly, and refrigerate until ready to bake.
Mouthwatering Ground Beef Enchilada Cups
Ingredients
- 1 10-count package Small Flour Tortillas
- 1 10 oz can Red Enchilada Sauce
- 1 14 oz can black beans, rinsed and drained
- 1 4 oz can chopped green chiles
- 1 lb cooked ground beef
- ½ cup whole-kernel corn
- 1 cup shredded Mexican-blend cheese
- ¼ cup chopped fresh cilantro
- ¼ cup thinly-sliced green onions
Instructions
- Heat your oven to 350°F. While the oven preheats, cook your ground beef over medium-high heat with your preferred taco seasonings. Drain off any excess fat and set to the side to cool slightly.
- Next, gently press each tortilla into the cups of a standard muffin pan, lightly folding the edges so they fit snugly without closing off the center – you’ll want to leave room for the filling. Bake for 10–12 minutes, until the tortillas are lightly crisp and the cups are set. Remove from the oven and let cool slightly.
- While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, ground beef, and corn together in a large mixing bowl. Toss until the filling is evenly combined.
- Once the tortilla cups are set, carefully spoon the filling into each cup until it is filled nearly to the brim. Top with a pinch of spicy mexican cheese on top of each tortilla cup. Then return the muffin tin back to the oven and bake for an additional 15 minutes, or until the filling is warmed through.
- Remove from the oven and sprinkle the top of each cup evenly with cilantro and green onions. Serve warm and enjoy with a side of sour cream, queso, guacamole, or your favorite salsa!
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