Crispy Cheesy Chili Tortilla Cups for Easy Appetizing Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider adding a small amount of minced onion or garlic to the skillet while browning the beef. These aromatics will incorporate well with the chili powder and enhance the overall savory notes of the filling. Ensure the onion is finely minced so it cooks at the same rate as the ground beef.

If the tortilla cups seem to be browning too quickly during the first phase, rotate the muffin tin halfway through the baking time to ensure even heat distribution. This is especially important in ovens that may have hot spots.

If the cheese is not melting fast enough during the final phase, switch the oven to the broiler setting for the last minute, but watch it constantly to prevent burning.

Variations

• Spicy Jalapeño Kick: Add finely diced fresh jalapeños to the beef mixture while cooking for an extra layer of heat. You can also place a thin slice of fresh jalapeño on top of the cheese before the final melt for a vibrant finish.
• Black Bean and Beef: Stir in a half cup of rinsed and drained black beans to the beef mixture. This adds a pleasant texture and earthiness to the filling, making the cups even more substantial and satisfying.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely for no more than 2 hours before refrigerating.

Freezer

Freezing is not recommended as the texture of the tortilla shell will become soft and lose its crispness upon thawing and reheating.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 5 to 8 minutes until warmed through and the cheese is slightly softened again.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, keep the cups in a single layer if possible.

Avoid storing them with excessive moisture, as the tortilla shells will soften over time. Reheat them in a conventional oven or toaster oven rather than the microwave to help restore some of the original crispness.

The beef filling can be prepared up to 2 days in advance and stored in the refrigerator until needed. The tortilla shells are best baked just before serving to ensure maximum crunch.

If necessary, you can cut the tortilla rounds ahead of time and store them in a sealed bag to prevent them from drying out before they are pressed into the muffin tin.

Serving ideas

Serve these cheesy chili tortilla cups warm, directly from the oven for the best experience. The combination of the hot, savory filling and the crispy shell is most enjoyable when fresh. Arrange them on a platter with extra garnishes like fresh chives or red chili slices on the side for guests to add as they please.

These cups pair excellently with a variety of dips, such as sour cream or a mild salsa, which can be served on the side.

Given their handheld nature, they are ideal for casual stand-up events where guests can easily pick them up. Ensure they are served on a stable platter to prevent the cups from tipping over while being transported or displayed.

Frequently asked questions

Recipe card

Crispy Cheesy Chili Tortilla Cups for Easy Appetizing

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 6

Ingredients

• 6 count flour tortillas, cut into rounds
• 1 lb ground beef
• 2 tbsp chili powder
• 1 1/2 cups shredded cheddar cheese
• fresh chives, for serving
• red chili slices, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Use a circular cutter to create smaller rounds from the flour tortillas. Press these rounds into the wells of a muffin tin to create cup shapes. Bake for about 8 minutes until the edges are golden and crisp.
2. While the shells bake, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Stir in the chili powder and cook until the beef reaches an internal temperature of 160°F (71°C).
3. Spoon the cooked beef chili into each prepared tortilla cup. Top each cup generously with shredded cheddar cheese. Place the muffin tin back into the oven for 3 to 5 minutes, or until the cheese is completely melted and bubbly. Remove from the oven and garnish with fresh chopped chives and red chili slices before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

280

Protein

14.5 g

Carbohydrates

18 g

Fat

17 g

Fiber

2 g

Sugar

1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.