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High Protein Taco Snack Cups - A Fast, Flavor-Packed Bite

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Mini tortillas (street taco size) or wonton wrappers for the cup base
  • Lean ground turkey (93–99% lean) or extra-lean ground beef
  • Taco seasoning (store-bought or homemade)
  • Black beans, drained and rinsed
  • Corn kernels (fresh, frozen, or canned)
  • Shredded reduced-fat cheddar or Mexican blend
  • Greek yogurt (plain, 2% or nonfat)
  • Salsa or pico de gallo
  • Fresh cilantro, chopped
  • Green onions, thinly sliced
  • Lime, cut into wedges
  • Olive oil or avocado oil
  • Salt and pepper
  • Optional toppers: diced avocado, jalapeño slices, hot sauce, shredded lettuce, or radishes

Method
 

  1. Prep the oven and pan. Heat your oven to 375°F (190°C). Lightly oil a standard muffin tin or use a nonstick spray.
  2. Form the cups. Press mini tortillas (or two overlapping wonton wrappers) into each muffin well to create a cup shape. If using tortillas, warm them briefly so they’re pliable. Lightly brush or mist with oil.
  3. Par-bake for crunch. Bake the shells for 6–8 minutes until they start to firm up. This step helps keep them crisp after filling.
  4. Cook the protein. In a skillet over medium heat, warm 1 teaspoon oil. Add ground turkey or beef, breaking it up as it cooks. Season with taco seasoning, plus a pinch of salt and pepper. Cook until browned and no longer pink.
  5. Add beans and corn. Stir in black beans and corn. Cook 2–3 minutes to heat through and let flavors come together. Taste and adjust seasoning.
  6. Fill the cups. Spoon the hot meat mixture into each par-baked shell, packing it to the top for a hearty bite. Top each with a sprinkle of shredded cheese.
  7. Bake to melt. Return the pan to the oven for 5–7 minutes, just until the cheese melts and edges turn golden.
  8. Finish with fresh toppings. Let the cups cool for a couple of minutes. Add a dollop of Greek yogurt, a spoonful of salsa, cilantro, and green onions. Squeeze lime over the top. Add any optional toppings you like.
  9. Serve warm. Plate immediately for the best texture, or keep them on a warm setting until ready to eat.