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.
Recommended Recipes
- Garlic-Lime Crockpot Chicken Tacos
- Instant Pot Street-Style Beef Tacos
- Mexican Street Corn in a Cup (Esquites)
- Sheet Pan Chicken Fajitas
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.
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Servings: 12 Cups
Ingredients
- 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.
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Nutrition
Calories: 175 kcalCarbohydrates: 15 gProtein: 12 gFat: 7 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 27 mgSodium: 279 mgPotassium: 181 mgFiber: 1 gSugar: 1 gVitamin A: 58 IUVitamin C: 0.4 mgCalcium: 87 mgIron: 2 mg
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