Making tacos in the muffin tin is most likely the best idea I have ever had. Instead of a messy weird shell, the taco muffin is just a pretty cup of magical, less messy food. Also, the less dishes I have to use, the better!

I start by making my taco meat with 80/20 ground beef, cooking over medium heat and a few pinches of salt. When the meat is cooked all the way through, drain the fat, add a couple teaspoons of water and a packet of taco seasoning. Let simmer, turn heat off and cover. While this is coming together, heat your refried beans and get any toppings ready you would usually put on a taco. I like everything, so nothing is off limits for me when it comes to my tacos!

Moving, like the pie crusts, I take soft tortilla shells and lay them over the top of the muffin tin, and cut the circles out using a paring knife. Lay the cut pieces into the pan, take a scoop of your beans and add to the bottom of the shell. Follow that with a scoop of taco meat and a healthy dose of shredded cheddar cheese. This will cook until the cheese is nice and melty, and the shell is crispy, about 15-20 minutes.

I like to serve with Spanish rice straight outta the $1 bag from Walmart because, time. 🙂 and lots of lettuce and sour cream!

But really, whether it’s Taco Thursday, Tuesday, or Saturday..this recipe is good for ANY DAY!


1 pound ground beef

1 packet taco seasoning

1 can refried beans

6 soft tortillas

1 packet Instant Spanish rice

Shredded cheddar cheese (copious amounts)

Any toppings you like for your taco!