Enchilada Cups Recipe

5 from 2 votes

Enchilada Cups are the ultimate game day appetizers! This is a quick and easy party recipe that's always a huge hit. Crunchy baked tortilla cups are filled with seasoned ground beef, black beans, corn, jalapeños, and plenty of cheese!

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Mexican

Servings: enchilada cups

Author: Becky Hardin

Equipment

Muffin Tin

Ingredients

10 small flour tortillas 6-inch size
1 pound ground beef
2 tablespoons taco seasoning store-bought or homemade
10 ounces red enchilada sauce 1 can
14 ounces black beans 1 can, rinsed and drained
½ cup whole kernel corn fresh or frozen
¼ cup chopped pickled jalapeños
1½ cups shredded Mexican blend cheese ¾ bag

Toppings

¼ cup chopped fresh cilantro
1 green onion sliced
¼ cup diced fresh tomato
¼ cup sour cream
½ avocado cubed

Instructions

Preheat oven to 350°F. Spray the wells of a muffin tin with nonstick spray.
Place the small tortillas in the muffin tins to form bowls. You can fill them with dry beans or tin foil balls to keep their shape while baking. Bake for 15 minutes, or until crispy.
10 small flour tortillas
Cook the ground beef until no longer pink, then add the taco seasoning and enchilada sauce and stir. Add the black beans, corn, and jalapenos.
1 pound ground beef, 2 tablespoons taco seasoning, 10 ounces red enchilada sauce, 14 ounces black beans, ½ cup whole kernel corn, ¼ cup chopped pickled jalapeños
Spoon the beef mixture into the tortilla cups until nearly full. Top with shredded cheese.
1½ cups shredded Mexican blend cheese
Bake for an additional 10 minutes. Remove and serve with your favorite toppings, such as cilantro, green onion, tomato, sour cream, and avocado.
¼ cup chopped fresh cilantro, 1 green onion, ¼ cup diced fresh tomato, ¼ cup sour cream, ½ avocado

Notes

Try ground or rotisserie chicken, pork, fish, chorizo, shredded steak, or shrimp instead of ground beef.
For vegetarian enchiladas, omit the beef and add more beans and vegetables.
I like to use Mexican blend cheese, but you could also use Monterey Jack or cheddar cheese.
To form the tortillas without breaking them, warm them up gently in the microwave or oven before forming.
Make sure that the bottoms of the tortillas touch the bottom of the muffin cups so that they will sit upright once baked.
Do not overfill the enchilada cups. Leave room for the toppings!
If the cheese is not browning to your liking, you can broil the enchilada cups for 2-3 minutes. Watch them carefully, or else they could burn!

Storage: Store enchilada cups in an airtight container in the refrigerator for up to 3 days.

Nutrition