5 from 72 votes
Turkey Taco Cups
Turkey Taco Cups are baked tortilla rounds formed in a muffin tin and filled with a seasoned mixture of ground turkey, onion, garlic, corn, black beans, and spinach, topped with melted mozzarella and cheddar cheeses. The tortillas are prebaked to crisp the edges before adding the savory filling, resulting in bite-sized, handheld taco pockets with a crispy shell and hearty, flavorful filling. They work well as appetizers, snacks, or part of a meal.
Prep Time
5 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
40 mins
Servings:
24
cups
Calories:
92 kcal
Course:
Main Course, Lunch
Cuisine:
Mexican
Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 white onion diced, about 1 cup
- 1 cup corn
- 1 cup black beans
- 2 cups spinach 2 oz (optional, fresh
- 1 tablespoon taco seasoning
- 3/4 cup mozzarella cheese shredded
- 3/4 cup cheddar cheese shredded
- 6 large flour tortillas burrito sized
- cooking spray or more oil to grease muffin tin
Instructions
- Preheat Preheat oven to 350 degrees F.
- Create Tortilla Cutouts Stack 3 tortillas evenly on top of one another and use a 4 or 4 1/2 inch circle cutter to cut out 4 circles in the 3 stacked tortillas to get 12 circles. Repeat with the remaining 3 tortillas.
- Prebake Cups Use a misto or other cooking spray to lightly grease the muffin tin and then gently press cutout circles into the muffin tin filling the bottom of the tin. Prebake in the oven for 10-15 minutes until the edges of the cutouts are nicely browned. Use two muffin tins or bake 12 at a time. Keep oven on at 350 degrees.
- Cook Filling Heat olive oil in a large saute pan over medium. Add onion and garlic and saute for 1-2 minutes until onions are translucent. Add ground turkey to the pan and saute for 10 minutes, breaking up the turkey as it cooks and stirring often.Add corn, beans, spinach, and taco seasoning and stir and saute for 5 minutes or until turkey is fully cooked through.Add 1/2 of the cheese to the turkey mixture and mix well letting the cheese melt.
- Fill Taco Cups Remove prebaked taco cups from the oven and fill cups with turkey filling. Sprinkle some cheese on top of each cup.
- Bake Return the muffin tin to the oven and bake for 5 minutes until the cheese is melted.
Cup of Yum
Notes
- This recipe can be halved to make 12 taco cups or one muffin tin’s worth, adjusting for serving size.
- Protein options are flexible; substitute ground turkey with chicken, beef, or tofu as preferred.
- Beans, corn, and spinach are optional and can be omitted or replaced to suit dietary preferences.
- Cutting tortilla rounds from large burrito-sized tortillas allows four circles per tortilla; use leftover scraps for crunchy fried toppings.
Nutrition Information
Calories
92kcal
(5%)
Carbohydrates
7g
(2%)
Protein
8g
(16%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.003g
(0%)
Cholesterol
17mg
(6%)
Sodium
121mg
(5%)
Potassium
128mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
325IU
(7%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 cups
Amount Per Serving
Calories 92
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 121mg | 5% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.