Ingredients
* 10–12 small flour tortillas
* 500 g (1 lb) lean ground beef
* 1 cup cooked kidney beans, drained
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 cup tomato sauce
* 1 tbsp chili powder
* 1 tsp cumin
* ½ tsp paprika
* Salt and black pepper, to taste
* 1½ cups shredded cheddar or Mexican cheese blend
* Chopped chives or cilantro, for garnish
* Sliced red chili or jalapeño (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Press each tortilla into a greased muffin tin to form cups. Bake for 5–7 minutes until they begin to crisp.
3. In a skillet, cook the ground beef until browned. Drain excess fat.
4. Add the onion and garlic, cooking for 2–3 minutes until softened.
5. Stir in the tomato sauce, kidney beans, chili powder, cumin, paprika, salt, and pepper. Simmer for 5–7 minutes until thick.
6. Spoon the beef and bean mixture into each tortilla cup.
7. Top generously with shredded cheese.
8. Bake for 8–10 minutes, or until the cheese is melted and bubbly and the tortilla edges are golden.
9. Garnish with chopped chives or cilantro and sliced chili or jalapeño before serving.
These tortilla cups are crispy on the outside, filled with hearty chili-style beef and beans, and finished with gooey melted cheese—perfect as a party appetizer or an easy weeknight dinner.