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Crispy Loaded Taco Dip Cups

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These crispy loaded taco dip cups are a perfect party snack featuring crunchy tortilla scoops filled with seasoned ground beef, melty cheese, fresh veggies, and creamy toppings. They are easy to make, mess-free, and bursting with Mexican-inspired flavors.

Ingredients

Scale
  • Small corn tortillas (6-inch diameter)
  • Cooking spray or vegetable oil
  • Pinch of salt (optional)
  • 1 pound (450 g) ground beef (85% lean)
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 1 cup (240 ml) refried beans
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 2 tablespoons fresh cilantro, chopped
  • 1 medium diced tomato, seeded
  • 1/4 cup (40 g) sliced black olives
  • 2 tablespoons chopped green onions
  • 1/2 cup (120 ml) sour cream or Greek yogurt
  • Fresh jalapeño slices (optional)
  • Fresh lime wedges (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly brush or spray both sides of each small corn tortilla with vegetable oil.
  3. Press each tortilla gently but firmly into the cups of your muffin tin, forming little bowls. Patch any cracks with small pieces of tortilla if needed.
  4. Bake the tortillas in the oven for 10-12 minutes, or until edges are golden brown and crisp. Watch closely to avoid burning.
  5. While tortillas bake, heat a skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking up the meat, until browned and onions are soft, about 8 minutes.
  6. Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 1-2 minutes until fragrant.
  7. Remove from heat and stir in refried beans until fully combined.
  8. Spoon a generous amount of the beef-bean mixture into each crispy tortilla cup. Top with shredded cheddar cheese.
  9. Bake again for 5 minutes, or until the cheese melts.
  10. Remove from oven and sprinkle diced tomatoes, sliced olives, chopped green onions, and fresh cilantro over each cup.
  11. Add a dollop of sour cream or Greek yogurt on top.
  12. Serve with lime wedges and optional jalapeño slices. Squeeze lime juice over before eating.

Notes

Lightly oiling the tortillas is essential for crispness. Use a muffin tin to shape the cups for sturdy bowls. Watch baking time closely to avoid burning. Bake with cheese after filling to keep cups crisp and cheese melty. Can prep tortilla cups and beef filling ahead; assemble and bake cheese just before serving. For vegetarian version, substitute beef with mushrooms, black beans, or plant-based crumbles.

Nutrition

Keywords: taco dip, crispy tortilla cups, party snack, Mexican appetizer, loaded taco dip, easy snack, ground beef dip

Find it online: https://elvafood.com/crispy-loaded-taco-dip-cups-recipe-easy-perfect-party-snack-with-crunchy-tortilla-scoops/