Taco Cups


by: amandamccullough

Weight Watcher friendly recipe! So so so delicious!


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serves: 8

Cooking spray

8 medium flour tortillas

1 pound uncooked 93% lean ground beef (or turkey)

1 small uncooked onion, chopped

1 small sweet red pepper, finely chopped

2 tablespoons reduced sodium taco seasoning

1 teaspoon table salt

1 teaspoon canned chipotle peppers, chopped

15 ounce canned diced tomatoes

15 ounce canned black beans, rinsed and drained

3/4 cup frozen corn kernels, thawed

1/2 cup low fat shredded cheddar cheese

2 tablespoons cilantro, chopped

Nutrition Facts
Taco Cups

Servings Per Recipe: 8

Amount per Serving

Calories: 330

  • Total Fat: 12.5 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 46 mg
  • Sodium: 1246.3 mg
  • Total Carbs: 32.8 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 6.4 g
  • Protein: 21.5 g

how is this calculated?

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1.  Preheat oven to 350 degrees. Lightly coat tortillas with cooking spray; gently pleat and place one tortilla, sprayed side down, in each of 8 large muffin holes. Bake until crisp, 12-15 minutes; remove and let cool.

2.  Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion and pepper and cook, breaking up beef until cooked through and onions are translucent (approximately 8 minutes).

3.  Add taco seasoning, salt and chipotle; stir to combine. Add tomatoes, beans, and corn; heat through. Spoon 1 cup filling in each tortilla cup; sprinkle with cheese and cilantro and serve.

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