Description
Crisp flour tortilla cups filled with creamy jalapeño beef, bacon, and melted cheddar.
Yield: 12 cups
Servings: 4 dinners or 6 appetizer servings
Prep: 20 minutes
Cooking and baking: 25–30 minutes with overlap
Rest: 5 minutes
Total: About 45–55 minutes
Oven: 375°F
Ingredients
Scale
- 12 thin flour tortilla rounds, 4½–5 inches across
- 1–2 teaspoons neutral oil or cooking spray
- 1 pound 90% lean ground beef
- 6 slices bacon
- ½ small onion, finely diced
- 2 medium jalapeños, finely diced; remove membranes for less heat
- 2 garlic cloves, minced
- 4 ounces block cream cheese, softened
- 1½ cups shredded cheddar, divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Up to ¼ teaspoon fine salt, optional
- Optional toppings: drained chopped pickles, green onions, sour cream, or burger sauce
Instructions
- Heat the oven to 375°F. Lightly grease a standard 12-well muffin pan.
- Warm tortilla rounds until flexible. Press into the wells, lightly oil, and prebake for 5–7 minutes until beginning to hold their shape.
- Cook bacon in a skillet until crisp. Drain and crumble. Reserve one-third for topping. Leave about 1 teaspoon drippings in the skillet.
- Cook beef and onion, breaking up the meat, for about 6–8 minutes. Add jalapeños and cook 2–3 minutes more. Add garlic for 30 seconds. Verify that the beef reaches 160°F, then drain excess grease.
- Reduce heat to low. Stir in Worcestershire, mustard, paprika, garlic powder, and pepper. Add cream cheese and stir until creamy. Fold in ½ cup cheddar and the bacon for the filling. Taste before adding optional salt.
- Divide the warm mixture among shells, beginning with about 3 tablespoons each. Do not overfill; reserve extra filling if the pan is small. Top with the remaining 1 cup cheddar.
- Bake 8–12 minutes until cheese is melted and tortilla edges are golden. Rest 5 minutes, remove carefully, and finish with reserved bacon and optional toppings.
Storage: Refrigerate promptly and use within 3–4 days. Reheat leftovers to 165°F. Shells are crispest when freshly baked.
Estimated nutrition: About 190–240 calories per cup before optional toppings; actual values vary.
Development note: Suggested formula developed from the title; not kitchen-tested. Pan size, tortilla thickness, and filling yield may require adjustment.