Mini Taco Cups or What to do with 1/2 cup of Leftover Taco Filling by Cleo Coyle

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For well over a decade, my husband and I have been full-time professional fiction writers; and, believe me, any New York City household that makes its entire income on building castles in the air had better be pinching pennies on the ground. :) 

Marc and I don’t have a car. We don't have a dishwasher - at least, not the electric kind.

My husband, Marc, in our little Queens (NY) kitchen.
Who says tough guys don't do dishes?

We schlep our groceries (like any determined Italian nonna) with a hand-push cart. Sure, it's a pain when it rains, but even Michelangelo would covet my husband’s calf muscles.

We bring coupons to the register. We cook at home often; and, of course, when it comes to using leftovers, we’ve got game. Tacos make quick, easy meals for us, as I’m sure they do for many of you. So... 

What do we do with the

leftover filling from these?

We make six of these...

The technique is very versatile, and you can adapt it to any kind of mini quiche. For instance…

Replace the taco filling with crumbled bacon and shredded Swiss and you have a mini quiche Lorraine. Or go vegetarian with sauteed mushrooms and onions and a bit of Gruyere. Try shredded chicken and sharp cheddar; chunks of ham and green pepper with Monterey Jack…

The only limit is your imagination...and the leftovers in your fridge. :)

Cleo Coyle's Mini Taco Cups

Makes 6 Mini Taco Cups 
or Muffin Pan Quiches


To download a free PDF 
of this recipe that you can
print, save or share, click here
Click for Free Recipe Guide.

Cleo Coyle's Mini Taco Cups
(Muffin Pan Quiches) 

You will need:
1 six-cup muffin pan
6 paper cupcake liners

2 soft flour tortillas, about 8-inches in diameter (e.g. Mission brand “medium taco” size)
2 eggs
1/3 cup low fat milk
1/4 teaspoon salt
Pinch of ground pepper (I use white pepper)
1/2 cup filling (taco filling or see more veggie and meat filling ideas at the end of this recipe)
1/2 cup shredded cheese (cheddar or see ideas at end)
Additional garnishes/toppings (salsa, guacamole, sour cream, etc.)

Step 1: Prep oven and tortilla crusts - Preheat oven to 350 degrees F. Cut each tortilla into quarters. Place paper cupcake liners into each of the 6 muffin cups. Tuck each tortilla quarter into each cup.

Step 2: Fill cups - Divide your taco filling (or the meat or veggie filling of your choice) into each of the six muffin cups. On top of each cup, place a bit of shredded cheese.

Step 3: Finish with egg-milk mixture - Whisk together eggs, milk, salt, pepper. Divide this liquid evenly among the muffin cups. (During baking this mixture will rise and inflate like a popover so the liquid should fill only about half of each cup.)

Step 4 - Bake in your preheated 350 degree F. oven for about 20 to 25 minutes. Remove and garnish with your favorite toppings, such as sour cream, salsa, guacamole. 

Alternate filling Ideas:

Meat: Traditional taco fillings (ground meat, chicken, or shredded pork); crumbled bacon; chopped sausage; cubed ham; pepperoni; shredded smoked salmon.

Veggie: Sauteed onions and mushrooms; sauteed spinach and garlic; chopped steamed broccoli; sweet bell peppers and onions sauteed in olive oil

Cheese ideas: Swiss; cheddar; Monterey Jack; Colby; queso blanco; Gruyere; Asiago, mozzarella; provolone (or a combo of 2 or more)

Additional Suggestions:

Mini Quiche Lorraine cup
(crumbled bacon and shredded Swiss)

Mini Spinach Quiche cup

Mini Broccoli and cheddar cup

Mini Cheeseburger Cup

Mini Pepper and Onion Cup


To download a free PDF 
of this recipe that you can
print, save or share, click here
Click for Free Recipe Guide.


Eat (and read) with joy!

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New York Times bestselling author of
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