Description
All the bold, saucy flavor of beef enchiladas—no mess, no fuss. These Beef Enchilada Casserole Cups layer cheesy, spicy goodness into tidy muffin tin portions perfect for meal prep or freezer storage. With crispy tortilla edges, melty centers, and jalapeño on top, every bite is a crowd-pleaser.
Ingredients
1 lb ground beef
1 tbsp olive oil
1 packet taco seasoning
1 cup enchilada sauce (red or green)
8 small corn tortillas (cut to fit muffin cups)
1½ cups shredded Mexican cheese blend
1 jalapeño, thinly sliced (optional)
Fresh cilantro for garnish
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a skillet, cook ground beef with olive oil and taco seasoning until browned. Stir in ½ cup enchilada sauce.
Cut tortillas into rounds (use a jar lid or glass as a guide) to fit muffin cups.
Layer each cup: tortilla round, spoonful of beef, cheese, and a drizzle of sauce. Repeat one more layer, ending with cheese.
Top each with a jalapeño slice. Bake for 15–18 minutes until bubbly and edges are crispy.
Cool slightly, then garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430/Per 2-cup serving
- Sugar: 3g/Per 2-cup serving
- Sodium: 670mg/Per 2-cup serving
- Fat: 26g/Per 2-cup serving
- Saturated Fat: 10g/Per 2-cup serving
- Carbohydrates: 22g/Per 2-cup serving
- Protein: 26g/Per 2-cup serving