Baked Steak Taco Cups

Steak taco cups are baked mini taco shells filled with seasoned steak, tomatoes, green chiles, onion, and melted cheddar cheese on top.

Steak taco cups are a delicious and convenient way to enjoy the flavors of steak tacos in a bite-sized form. They make a fantastic appetizer or a flavorful addition to any Mexican-inspired meal.

Ingredients for Steak Taco Cups

• Mini Street-Style Flour Tortilla Shells
• Flank Steak
• Rotel Diced Tomatoes and Green Chiles
• Small Onion
• Olive Oil
• Taco Seasoning Packet
• Water
• Shredded Cheddar Cheese

How to Make Steak Taco Cups

• Preheat oven to 425 degrees Fahrenheit. Spray the muffin pan with non-stick cooking spray.

• Place a tortilla shell in each muffin tin, carefully pressing it to the sides and bottom. I found it easiest to fold over one section of the shell, then put it into the tin. If the shells are cracking or not folding easily, heat them in the microwave for 20 seconds to make them more flexible.

• In a medium-sized pan over medium-high heat, add 1 tablespoon olive oil. Once hot, add steak and shallot. Cook for 5 minutes, then add ¼ cup water and the taco seasoning packet. Stir well before adding Rotel. Cook an additional minute, until Rotel is heated.

• Sprinkle about 1 tablespoon of shredded cheddar cheese into each tortilla.
• Evenly distribute the steak mixture between the 12 tortilla shells in the muffin pan and sprinkle more cheddar cheese on top of each.
• Bake in the oven for 12-15 minutes, until tortilla shells begin to turn golden brown and have crisp edges. Serve with sour cream, cilantro, and hot sauce.

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Baked Steak Taco Cups

Tiffany

Steak taco cups are baked mini taco shells filled with seasoned steak, tomatoes, green chiles, onion, and melted cheddar cheese on top.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 21 minutes mins

Total Time 29 minutes mins

Course Appetizers

Cuisine Mexican, American

Servings 12 Cups

Calories 175 kcal

Equipment

• Wilton Non-Stick Muffin and Cupcake Pan

Ingredients

  

½x1x2x

• 12 Mini Street-Style Flour Tortilla Shells
• 1 lb Flank Steak cut into ½″ cubes
• 1-10 oz can of Rotel Diced Tomatoes and Green Chiles
• 1 Small Onion diced
• 1 tablespoon Olive Oil
• 1 Taco Seasoning Packet
• ¼ cup Water
• ½ cup Shredded Cheddar Cheese

Instructions

 

• Preheat oven to 425 degrees Fahrenheit. Spray muffin pan with non-stick cooking spray.
• Place a tortilla shell in each muffin tin, carefully pressing it to the sides and bottom. I found it easiest to fold over one section of the shell, then put it into the tin. If the shells are cracking or not folding easily, heat them in the microwave for 20 seconds to make them more flexible.
• In a medium-sized pan over medium-high heat, add 1 tablespoon olive oil. Once hot, add steak and shallot. Cook for 5 minutes, then add ¼ cup water and the taco seasoning packet. Stir well before adding Rotel. Cook an additional minute, until Rotel is heated.
• Sprinkle about 1 tablespoon of shredded cheddar cheese into each tortilla. Next, evenly distribute the steak mixture into the 12 tortilla shells and sprinkle more cheddar cheese on top of each.
• Bake in the oven for 12-15 minutes until tortilla shells begin to turn golden brown and have crisp edges. Serve with sour cream, cilantro, and hot sauce.

Nutrition

Calories: 175kcalCarbohydrates: 15gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 279mgPotassium: 181mgFiber: 1gSugar: 1gVitamin A: 58IUVitamin C: 0.4mgCalcium: 87mgIron: 2mg