Insanely Delicious Gluten-free Mini Taco Cups

These insanely delicious gluten-free Mini Taco Cups are truly one of my favorites ever. They are made with just 6 healthy ingredients and ready in less than 30 minutes.

I’m not trying to toot my own horn here, but this may be my best savory recipe ever (in my opinion).

We live for tacos in this house. They are always a crowd favorite but of course they get pretty messy with feeding Ezra. But he lives for the mix of meat and cheese and the tortillas.

These mini taco cups are such a delicious and healthy way to spice up your weekly taco night. They are made with all gluten-free ingredients and they are paleo-friendly if you sub the cheese for any dairy-free one you love. Ez is also obsessed with these and I cut them up into smaller pieces for him to eat himself. Still gets a little messy but what doesn’t when it comes to a toddler!

I love eating these the day of but you can also reheat them if you’d like. Best way to do so is in the oven for a few minutes or even a smaller toaster oven would do the trick too. They are a great healthier dish to bring to a football party or to make for “sunday football” or whatever that really is..(I am clueless).

Don’t forget you can use any meat you want or have on hand. Beef, chicken and turkey have all been crowd favorites here.

What ingredients you will need to make these mini taco cups:

• Ground turkey, chicken or beef – any ground meat works here! Or you can use a meat-free alternative if you’d like.
• Taco seasoning – pick your favorite blend!
• Crushed tomatoes – you can also use salsa too if you want something with more flavor.
• Diced green chiles – these add such an extra flavor bomb – love them
• Shredded cheese – you can also use dairy-free if needed
• Burrito-size tortillas – Any kind works. Just make sure they are the large tortillas!

How to whip up gluten-free taco ups:

1. In a large skillet, cook the ground meat in a splash of avocado or olive oil
2. Cook over medium heat until ready then remove from heat and drain any excess fat if desired (I used turkey and there wasn’t much to drain!)
3. Mix in the seasoning, tomatoes and chiles to the meat and set aside
4. Preheat oven to 375 degrees and grease a muffin pan well with oil
5. Warm the 4 burrito tortillas in the microwave on a plate for 20 seconds
6. Add the tortillas to a large cutting board and cut into 1 large square by trimming the edges then into 4 smaller equal squares (I saved the scraps/edges of tortillas and used them to make 1 more taco cup!)
7. Line each muffin tin with 2 tortilla squares (I criss-crossed mine)
8. Add a spoonful of the cooked meat to each then sprinkle some cheddar cheese on top
9. Bake in oven for 18 minutes then remove and top with cilantro and serve with anything you’d like! I added avocado and some dairy-free yogurt too as “sour cream”

A few other family favorite dinner recipes:

The Best Crispy Oven-Baked Paleo Fish Tacos

Paleo Crispy Sesame Chicken Tenders with Spicy Honey Sauce

The Easiest Healthy Mac & Cheese (gluten-free)

Buffalo Sweet Potato Veggie Burgers (grain-free + dairy-free)

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