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!
Muffin Tin Enchilada Cups
If there’s one thing about hosting the perfect game day party that every host must master, it’s the snacks. Well, that and the beer of course! These perfectly portioned Enchilada Cups pair very well with both beer and soda, so they’re always a hit at any game day party.
It’s hard to go wrong with party food like this. Crunchy tortillas serve as the base to seasoned ground beef, cheese, beans, and whatever toppings your heart desires. It’s hard to think of a better appetizer to serve to friends as they watch the big game!
What your guests will enjoy about these easy-to-eat enchilada appetizers is that they’re also pretty filling. They can eat one (with one hand) and actually satisfy their hunger while they focus their eyes on the TV!
Why You’ll Love this Beef Enchilada Recipe:
- SO EASY: Enchilada Cups are easy to make and quick as can be! Make a batch of these right before guests come over as a last minute snack.
- INDIVIDUAL PORTIONS: When you’re hosting a party, it’s a real buzz kill to have to slow down and serve the food. With these mini appetizers, people can grab one and go – the party never has to stop!
- FLAVOR PACKED: Ground beef with taco seasoning and enchilada sauce is already plenty flavorful, but when it’s all dressed up with ingredients like jalapeños and cheese, the flavor becomes even more mouthwatering.
Mini Enchilada Cups may be perfect for parties with friends, but they’re also very kid friendly! Guests of all ages will love digging into these appetizers. They’re not spicy, but can easily be made so with a few shakes of your favorite hot sauce.
How to Make Enchilada Cups
Be sure to see the recipe card below for full ingredients & instructions!
- Place the tortillas in the muffin tins and bake.
- Cook the ground beef, and season it with taco seasoning and enchilada sauce.
- Stir in the black beans, corn, and jalapeños.
- Spoon the beef mixture into the tortilla cups, then top with shredded cheese.
- Bake, then garnish and enjoy!
Enchiladas are a Mexican dish consisting of tortillas wrapped around a filling and covered with a savory sauce. Enchiladas can be filled with a variety of ingredients, including meats, cheeses, vegetables, and beans.
I don’t recommend using corn tortillas, as they are not as flexible as flour tortillas and are more prone to ripping/breaking when being formed into the muffin cups.
I like to use 80-85% lean ground beef, but you could use a leaner ground beef if desired.
You sure can! Try shredded rotisserie chicken or pork!
You can top off your Enchilada Cups with sour cream, cilantro, avocado, hot sauce, or whatever else sounds good! Sometimes, I like to serve them plain and offer the toppings on the side so everyone can personalize their own to their liking.
Make Ahead Instructions
The tortilla cups can be baked up to 1 day in advance and stored in an airtight container at room temperature until ready to fill.
The filling can be made up to 1 day in advance and stored in an airtight container in the refrigerator until ready to serve.
Storage Instructions
While enchilada cups are best enjoyed on the day they are made, they can be stored in an airtight container in the refrigerator for up to 3 days. Serve at room temperature.
Freezing Instructions
I do not recommend freezing fully assembled enchilada cups. However, the cooked filling can be frozen in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before using.
Substitutions
- 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.
Tips for the Best Enchilada Cups
- 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!
Enchilada Cups have so many of your favorite Mexican inspired flavors all in one crunchy tortilla! The enchilada sauce and taco seasoning work in tandem to make the ground beef seriously savory. Jalapeños, corn, and black beans give the meat even more substance, and it’s all topped off with melted cheese… Dare I say, this recipe’s a total touchdown!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Enchilada Cups Recipe
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
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!
Instructions
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Preheat oven to 350°F. Spray the wells of a muffin tin with nonstick spray.
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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
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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
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Spoon the beef mixture into the tortilla cups until nearly full. Top with shredded cheese.
1½ cups shredded Mexican blend cheese
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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
Becky’s tips
- 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 Information
Serving: 1enchilada cup Calories: 351kcal (18%) Carbohydrates: 27g (9%) Protein: 18g (36%) Fat: 19g (29%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 52mg (17%) Sodium: 864mg (38%) Potassium: 382mg (11%) Fiber: 5g (21%) Sugar: 4g (4%) Vitamin A: 527IU (11%) Vitamin C: 4mg (5%) Calcium: 186mg (19%) Iron: 3mg (17%)