I’m all about bite size everything. Bite size brownies. Bite size sliders. And of course, these bite sized cheesy taco cups. My husband calls them open-faced beef and cheese empanadas. I call them Cheesy Taco Cups, because they have all of the flavors of tacos smothered in some homemade queso. We can both agree to call them addicting.
Cheesy Taco Cups
Makes about 36 mini taco cups
About 12 taco or fajita size flour tortillas, cut with a 2” round to make 36 mini discs
1 lb ground meat of choice; such as beef or turkey
3 tsp dark chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp kosher salt
1 tbsp butter
1 tbsp AP flour
2/3 cup milk
5-6 white American cheese such as Land O Lakes
Shredded Mexican blend cheese, for sprinkling
Preheat oven to 350 degrees.
If you haven’t already, use a 2” round biscuit cutter to cut out 36 mini discs out of your flour tortillas.
Spray a mini muffin tin with non stick spray. Place the mini tortilla rounds in each muffin space. Place in the preheated oven for 5 minutes. Remove from oven and set aside.
Brown the ground meat with 1 tsp of salt, 3 tsp of chili powder, 1 tsp of cumin, and 1 tsp of garlic powder. Drain the fat from the meat if necessary.
In a separate sauce pan, melt 1 tbsp of butter. Once melted, whisk in 1 tbsp of AP flour. Whisk continuously until the roux is a light golden color. Slowly whisk in the 2/3 cup of milk, whisking away the lumps as you go. Bring the heat to medium high, whisking occasionally, until the milk looks fairly thick. Crumble in 5-6 slices of white American cheese and whisk until the queso is smooth.
Next, spoon the beef into the queso and stir until combined.
Grab either a teaspoon or a two teaspoon measuring cup and place about 1.5 tsp of filling on each tortilla in each muffin tin. Sprinkle a pinch of shredded cheese on each cup.
Place back in your 350 degree oven for another 5 minutes. Serve with hot sauce, sour cream, or just eat them like popcorn.