Ingredients
The beauty of this recipe is its simplicity. Here is what to gather.
- Ground beef: about 1 pound (450 g)
- Small flour or corn tortillas: 12 street-taco-sized tortillas (roughly 5 to 6 inches across)
- Shredded cheese: about 1.5 to 2 cups, depending on how cheesy you like things
Optional seasonings and extras, if you want to go beyond the three core ingredients, include salt, black pepper, garlic powder, onion powder, and a splash of Worcestershire sauce. We will cover these in the variations section.
Choosing the Best Ground Beef
The beef is the heart of the cheeseburger flavor, so it is worth choosing well. Ground beef is sold by lean-to-fat ratio, and the ratio affects both taste and texture.
- 80/20 ground beef has the richest, most burger-like flavor. The extra fat keeps the filling juicy, but you will want to drain the skillet well so the tortillas do not turn greasy.
- 85/15 ground beef is a great middle ground. It still tastes like a real cheeseburger, with less grease to manage.
- 90/10 or leaner works if you are watching fat, but the filling can taste a little dry. If you go lean, add a teaspoon of oil or a splash of broth while cooking.
You can also use ground turkey, ground chicken, or a plant-based crumble. Beef simply delivers the most authentic cheeseburger taste.
Instructions
Preheat your oven to 375°F (190°C). Lightly spray the muffin tin with nonstick spray if you want extra insurance against sticking, although the tortillas usually release easily on their own.
Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon or spatula as it browns. You want small, even crumbles, because smaller pieces fit more neatly into the cups and make each bite more balanced.
Cook until the beef is fully browned and no pink remains, usually 6 to 8 minutes. Season with salt, pepper, and garlic powder if desired. Then drain any excess grease. This step is important: too much grease will make the bottoms of your tortilla cups soft instead of crisp. Press the cooked beef gently between paper towels if it still looks oily.
A cold tortilla will crack and tear when you bend it, so warm them first. You can stack the tortillas, wrap them in a damp paper towel, and microwave for 15 to 20 seconds, or warm each one for a few seconds in a dry skillet. They should feel soft and flexible, like fabric.
Press each tortilla gently into a muffin cup, pleating the sides as needed. Let the edges stand slightly above the rim of the tin. Those peaks are what turn into the crunchy, golden ruffles that make taco cups so irresistible.
Spoon the cooked beef evenly into the tortilla cups. Aim for about 2 to 3 tablespoons per cup. Resist overfilling, as an overstuffed cup can bulge, spill, and make the tortilla harder to lift out later.
Generously top each cup with shredded cheese, covering the beef completely. The cheese acts like a blanket that traps juices and creates that irresistible bubbling top. Do not be shy here; this is a cheeseburger, after all.
Bake for 10 to 15 minutes, until the tortilla edges are golden brown and crispy and the cheese is completely melted and bubbling. Corn tortillas may need a minute or two longer. If your cheese is melted but the edges are still pale, turn on the broiler for 30 to 60 seconds, watching closely so nothing burns.
Let the cups rest in the tin for 2 to 3 minutes. This short pause helps the cheese set and the shells firm up. Then carefully lift each cup out with a spoon or small offset spatula. Serve immediately while they are hot, crispy, and loaded with juicy cheeseburger flavor.