Name: Crispy Loaded Cheesy Beef & Bean Chili Tortilla Crunch Cups
Ingredients: 12 small thin flour tortillas, about 6 inches, trimmed to fit if needed; Oil or cooking spray for pan and light brushing; 1 pound lean ground beef; 1 can chili beans, 15 ounces, partially drained; reserve sauce; 1 can diced tomatoes with green chiles, 10 ounces, drained; 2 tablespoons tomato paste; 2 cups shredded sharp cheddar, divided; ½ small onion, finely diced; 2 garlic cloves, minced; 1 tablespoon taco seasoning; ½ teaspoon chili powder blend; Up to 1 tablespoon olive oil for skillet, only if needed; Salt and black pepper, to taste; Optional toppings: sour cream, avocado, cilantro, jalapeños, salsa, and green onions

Description

Golden flour tortilla cups with thick beef-and-bean chili and melted cheddar.

Yield: About 12 cups, with possible extra filling
Servings: 4–6 dinners or up to 12 appetizers
Prep: 20 minutes
Cook and bake: 25–30 minutes with overlap
Rest: 3–5 minutes
Oven: 375°F

Ingredients

Scale

12 small thin flour tortillas, about 6 inches, trimmed to fit if needed
Oil or cooking spray for pan and light brushing
1 pound lean ground beef
1 can chili beans, 15 ounces, partially drained; reserve sauce
1 can diced tomatoes with green chiles, 10 ounces, drained
2 tablespoons tomato paste
2 cups shredded sharp cheddar, divided
½ small onion, finely diced
2 garlic cloves, minced
1 tablespoon taco seasoning
½ teaspoon chili powder blend
Up to 1 tablespoon olive oil for skillet, only if needed
Salt and black pepper, to taste
Optional toppings: sour cream, avocado, cilantro, jalapeños, salsa, and green onions

Instructions

Heat oven to 375°F and grease a standard 12-well muffin pan.
Warm tortillas until flexible. Press into wells with loose pleats, trimming oversized rounds if needed. Prebake 5–7 minutes until beginning to hold shape.
Cook beef and onion in a skillet with oil only if needed, about 6–8 minutes or until beef reaches 160°F. Drain excess fat.
Stir in garlic, taco seasoning, chili powder, and tomato paste for about 1 minute.
Fold in drained tomatoes and beans. Simmer uncovered 4–8 minutes until thick and scoopable. Add reserved bean sauce only if needed. Season to taste.
Remove from heat and stir in 1 cup cheddar.
Divide among shells, starting with about 3 tablespoons each. Do not overfill; reserve excess. Top with remaining cheese.
Bake 8–12 minutes until melted and golden. Rest 3–5 minutes, remove carefully, and add fresh toppings just before serving.

Storage: Refrigerate promptly for 3–4 days from original filling preparation. Reheat to 165°F. Freeze untopped cups up to 2 months for quality, expecting softer shells.

Estimated nutrition: About 240–310 calories per cup at 12 portions, before toppings; ingredients and filling used vary.

Texture note: Prebaked shells and thick filling are the main controls for crunch. Six-inch tortillas may need trimming for a standard pan.