Description
Portable, non-soggy turkey taco cups baked in a muffin tin. Perfect for back-to-school lunches, these protein-packed cups are easy to prep, freeze well, and are customizable for picky eaters.
Ingredients
Scale
- 1 pound ground turkey (93% lean)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 cup shredded Mexican blend cheese
- 12 medium flour tortillas (8-inch diameter)
- Optional toppings: Sour cream or Greek yogurt, chopped cilantro, hot sauce
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Dice onion and mince garlic. Drain and rinse black beans and corn.
- Heat a large skillet over medium-high heat with a splash of olive oil. Cook onion for 2-3 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground turkey, breaking it up with a spoon. Cook for 5-6 minutes until no longer pink. Drain excess liquid if necessary.
- Stir in taco seasoning, black beans, and corn. Simmer for 2-3 minutes to meld flavors.
- Press a flour tortilla into each cup of the muffin tin to form a cup shape.
- Spoon 2-3 tablespoons of the turkey mixture into each tortilla cup.
- Sprinkle a pinch of shredded cheese on top of each cup.
- Bake for 12-15 minutes until tortillas are golden brown and cheese is melted.
- Let cups cool in the pan for 5 minutes to set, then transfer to a cooling rack to cool completely.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
Ensure beans and corn are thoroughly rinsed to prevent gummy texture. Let cups cool completely before packing to prevent sogginess. Can be frozen for up to 3 months. For gluten-free, use gluten-free flour tortillas. For dairy-free, omit cheese or use dairy-free alternative.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 12
Keywords: turkey taco cups, school lunch ideas, back to school lunch, meal prep, easy lunchbox, kid-friendly recipes, portable lunch, gluten-free option