Taco Cups
Individual ramekins layered with sliced bell pepper, seasoned taco beef, chopped tomato and onion, and melted cheese — baked until bubbling and finished under the broiler. Taco night in a personal-sized cup with no shell required. Great for a weeknight dinner, a party appetizer, or anytime you want something fun and completely on plan.
- Taco Filling
- 1 lb lean ground beef
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 1 tsp cumin
- Layers
- 1 bell pepper, thinly sliced
- ½ cup onion, finely chopped
- ½ cup tomato, chopped
- 1 cup 2% shredded cheese (cheddar or Monterey Jack)
- Toppings
- — jalapeño, sliced (optional)
- — plain Greek yogurt (in place of sour cream)
- — fresh cilantro (optional)
- — lime wedges (optional)
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1
Preheat & prep
Preheat oven to 400°F. Spray 4 ramekins generously with cooking spray and place on a baking sheet. Chop the onion and tomato and slice the bell pepper into thin strips.
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2
Brown the beef
In a large skillet over medium-high heat, cook the ground beef and garlic, breaking the meat apart, for 6–7 minutes until fully browned. Drain excess fat. Add the taco seasoning and cumin and stir to coat. Cook for 1 more minute to bloom the spices. Remove from heat.
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3
Mix the filling
In a large bowl, combine the seasoned ground beef, chopped tomato, and chopped onion. Stir to combine.
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4
Layer the ramekins
Lay a few slices of bell pepper in the bottom of each ramekin — they act as a natural base layer. Fill each ramekin with the beef mixture, pressing it down gently. Sprinkle shredded cheese over the top of each cup. Place a few additional bell pepper slices or jalapeño on top if desired.
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5
Bake, broil & serve
Bake at 400°F for 18–20 minutes until everything is heated through and the cheese is melted. Switch to the broiler on high for 2–3 minutes until the cheese is bubbly and golden. Let cool for 2 minutes — the ramekins will be very hot. Top with a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime and serve immediately.
- Ramekins get very hot: Place them on a baking sheet before going into the oven for easy handling — and warn anyone eating that the dish itself stays hot for several minutes after coming out of the oven.
- Bell pepper on the bottom: The sliced bell pepper layer on the bottom of each ramekin gives structure, adds a fresh crunch, and slightly elevates the beef mixture so it heats more evenly — a small detail that makes the finished cup feel more intentional.
- Greek yogurt over sour cream: A generous dollop of plain Greek yogurt is a direct sour cream substitute with significantly more protein — it's the WeightWise standard throughout this collection and genuinely indistinguishable once it hits the warm taco meat.
- Great for entertaining: Make the taco filling ahead and refrigerate — assemble the ramekins and bake right before serving. Everyone gets their own individual cup which makes this a natural party appetizer or fun weeknight dinner.
- No ramekins? Use a standard muffin tin sprayed generously with cooking spray — fill each cup about ¾ of the way and bake at the same temperature for 15 minutes. The smaller size makes these one-bite taco cups that work beautifully as an appetizer.