Enchilada Cups
Indulge in the ultimate comfort food with these crispy and cheesy Enchilada Cups. Bursting with flavor, they feature savory ground meat, zesty enchilada sauce, and a melty cheese topping—all encased in a delightful mini tortilla shell. Perfect for parties, game nights, or a cozy evening at home, these cups are sure to impress your guests and satisfy your cravings!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 12 mini tortillas (corn or flour)
- 1 lb lean ground beef or turkey
- 1 cup enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 tsp cumin
- 2 tsp chili powder
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with nonstick spray.
- In a skillet over medium heat, sauté the chopped onions and bell peppers until softened (about 5 minutes).
- Add the ground beef or turkey; cook until browned and no pink remains (7-10 minutes).
- Stir in the enchilada sauce, black beans, cumin, and chili powder; simmer for 3-4 minutes.
- Fit mini tortillas into each muffin tin cup, spoon the meat mixture into each shell, and top generously with shredded cheese.
- Bake for 15-20 minutes until cheese is bubbly and golden brown.
Nutrition
- Serving Size: 1 cup (70g)
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
Keywords: - For a vegetarian option, substitute the meat with an additional can of black beans or lentils. - Customize fillings by adding corn or jalapeños for extra flavor. - Ensure not to overfill the cups for optimal crispiness.