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My husband Preston has always been a big fan of Mexican food, so when I made these enchilada cups for the first time, I had a feeling they’d be a hit. I was right. Between the crispy flour tortillas, cheesy beef filling, and fresh toppings, they disappeared fast.
These are one of my favorite appetizers to serve when we have people over because they’re easy to pick up and eat, and everyone can customize them with their favorite toppings. I like setting out bowls of diced avocado, tomatoes, sour cream, cilantro, and jalapeños and letting everyone build their own.
If you enjoy our ground beef enchiladas, think of these as their party-friendly cousin. They have many of the same flavors, but they’re much easier to serve at parties, game days, and casual get-togethers. Every time I make them, they seem to disappear a lot faster than expected.
Why These Enchilada Cups Disappear Fast
Ingredients at a Glance
- Flour Tortillas. Six-inch flour tortillas are folded into muffin cups to create the crispy shells that hold the filling and toppings. I recommend sticking with 6-inch tortillas for the best results.
- Ground Beef. Ground beef creates a hearty, flavorful filling that pairs perfectly with the enchilada sauce and toppings. If you prefer, ground turkey, ground chicken, or ground pork can be used instead.
- Black Beans. Black beans add texture, fiber, and extra staying power to the filling. Pinto beans are a great alternative if that’s what you have on hand.
- Corn. Corn adds a touch of sweetness that balances the savory filling. Fresh, frozen, or canned corn all work well in this recipe.
- Enchilada Sauce. Enchilada sauce brings everything together and gives the filling its classic enchilada flavor. Red enchilada sauce is traditional, but green enchilada sauce can be used for a different flavor profile.
- Mexican Cheese Blend. The melted cheese adds richness and helps hold the filling together. Mexican cheese blend works well, but cheddar, Monterey Jack, Pepper Jack, or a combination of cheeses can also be used.
- Fresh Toppings. Sour cream, tomatoes, avocado, jalapeños, and cilantro add freshness, color, and contrast to the warm filling. Feel free to customize the toppings with green onions, pico de gallo, guacamole, shredded lettuce, or your favorite taco toppings.
How to Make Them (Photo Tutorial)
Tips for Success
- Bake the tortilla shells before filling them. Pre-baking helps the tortillas crisp up and hold their shape once the filling is added.
- Drain the beef well if needed. Removing excess grease keeps the filling flavorful without making the tortilla cups soggy.
- Don’t overfill the cups. Divide the filling evenly among the tortilla shells so there’s room for the cheese and toppings.
- Let them cool for a few minutes before removing them from the pan. This gives the tortilla shells time to firm up and makes them easier to remove without breaking.
- Add the avocado just before serving. This helps maintain its fresh color and texture.
- Serve them while they’re warm. The contrast between the crispy tortilla shell, melted cheese, and cool fresh toppings is part of what makes these enchilada cups so good.
Make Ahead Tips
You can prepare the beef filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply assemble the enchilada cups, add the cheese, and bake as directed.
For the crispiest tortilla shells, I recommend waiting until shortly before serving to assemble and bake the cups. The fresh toppings can also be prepped ahead of time and stored separately in the refrigerator until needed.
Suggested Variations
- Use a different protein. Ground turkey, ground chicken, or ground pork all work well in place of the ground beef.
- Make them vegetarian. Skip the meat and add extra black beans, pinto beans, corn, or sautéed vegetables for a hearty meatless version.
- Turn up the heat. Add diced jalapeños to the filling, use Pepper Jack cheese, or drizzle the finished cups with your favorite hot sauce.
- Try green enchilada sauce. Green enchilada sauce gives these cups a brighter, tangier flavor while keeping the same easy preparation.
- Switch up the cheese. Cheddar, Monterey Jack, Pepper Jack, or a blend of cheeses can be used instead of Mexican cheese blend.
- Customize the toppings. Try pico de gallo, guacamole, sliced green onions, shredded lettuce, or your favorite taco toppings to make them your own.
Ways to Serve Them
- Add them to your game day spread. These enchilada cups pair perfectly with our loaded beef nachos and make a great addition to any football watch party or casual gathering.
- Serve them as a party appetizer. Arrange them on a platter with extra sour cream, guacamole, salsa, and lime wedges so guests can customize their own.
- Make them part of a Tex-Mex feast. Serve them alongside our ground beef enchiladas for a fun mix of handheld appetizers and classic comfort food.
- Create a taco bar-inspired meal. Pair them with our beef soft tacos and set out a variety of toppings so everyone can build their perfect combo.
- Turn them into a casual dinner. Serve a few enchilada cups with a simple green salad, Mexican rice, or refried beans for an easy weeknight meal.
- Include them on an appetizer buffet. They’re easy to pick up and eat, making them a great choice for potlucks, holiday gatherings, and family get-togethers.
Storage and Reheating
Storage
Store leftover enchilada cups in an airtight container in the refrigerator for up to 3 days.
For the best texture, store the tortilla cups separately from the fresh toppings whenever possible. If the cups have already been topped, they’re still delicious, but the tortilla shells may soften slightly during storage.
Reheating
Oven (Recommended): Place the enchilada cups on a baking sheet and bake at 350 F (180 C) for 8–10 minutes, or until heated through. This method helps restore the crispness of the tortilla shells.
Air Fryer: Heat at 350 F (180 C) for 3–4 minutes, or until warmed through and crispy.
Microwave: Heat individual enchilada cups for 30–45 seconds. The filling will warm quickly, but the tortilla shells will be softer than when reheated in the oven or air fryer.
Freezing
I don’t recommend freezing fully assembled enchilada cups because the fresh toppings don’t freeze well and the tortilla shells can lose their crisp texture. If you’d like to freeze part of the recipe, the beef filling can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before assembling and baking the enchilada cups.
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Enchilada Cups
Equipment
Ingredients
- 12 6-inch flour tortillas
- ½ cup white onion diced
- 3 cloves garlic minced
- 1 pound ground beef
- ½ cup black beans drained and rinsed (Note 1)
- ½ cup whole kernel corn fresh, frozen, or canned (Note 2)
- ¾ cup enchilada sauce
- ¾ cup shredded Mexican cheese blend
- ½ cup sour cream
- ½ cup diced tomatoes
- ½ cup diced avocado
- ¼ cup sliced jalapeño peppers
- fresh cilantro for garnish
Instructions
- Preheat the oven to 400 F (200 C).Place one tortilla into each cup of a standard 12-cup muffin tin. Gently fold and press the tortillas into the muffin cups to create shells. (Note 3)
- Bake the tortilla shells for 10 minutes, until lightly golden and beginning to crisp.
- Meanwhile, heat a large skillet over medium heat. Add the ½ cup white onion and cook until softened and translucent, about 4–5 minutes, stirring occasionally.Add the 3 cloves minced garlic and cook until fragrant, about 30 seconds, stirring constantly.Add the 1 pound ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess grease if needed. (Note 4)
- Stir in the ½ cup black beans, ½ cup whole kernel corn, and ¾ cup enchilada sauce. Cook for 2–3 minutes, stirring occasionally, until heated through and the sauce has lightly thickened.
- Divide the beef mixture evenly among the tortilla cups.
- Divide the ¾ cup shredded Mexican cheese blend evenly among the cups, sprinkling it over the filling.
- Return the muffin tin to the oven and bake for 8–10 minutes, until the cheese is melted and bubbly and the tortilla edges are golden brown.
- Let the enchilada cups cool in the pan for 3–5 minutes. (Note 5)
- Top with the ½ cup sour cream, ½ cup diced tomatoes, ½ cup diced avocado, ¼ cup sliced jalapeño peppers, and fresh cilantro just before serving. (Note 6)
Notes
- Rinsing canned black beans removes excess sodium and improves their flavor and texture in the finished dish.
- Fresh, frozen, or canned corn may be used. If using frozen corn, thaw before adding. If using canned corn, drain well before using.
- The tortillas will naturally fold and overlap as they are pressed into the muffin cups. This creates decorative edges and sturdy shells for holding the filling.
- Lean ground beef (90/10 or 93/7) works best and minimizes excess grease.
- Allowing the enchilada cups to cool briefly helps the tortilla shells crisp up and makes them easier to remove from the muffin tin.
- Add the avocado immediately before serving for the best color and texture.
