Oven Baked 4-Ingredient Beef Enchilada Cups

1.Oven and Tin Setup: 5 min.

Preheat your oven to 375°F (190°C). Arrange two standard 12-cup muffin tins on your workspace. Line two large rimmed baking sheets or foil trays with heavy-duty aluminum foil to catch any accidental drips and make cleanup a breeze.

2.Soften the Tortillas: 2 min.

Stack your flour tortillas on a microwave-safe plate, cover them entirely with a damp paper towel, and microwave for 30 to 45 seconds until they are warm and pliable. Keep them tucked under the damp towel so they do not dry out as you assemble.

3.Form the Tortilla Cups: 5 min.

Lightly coat the muffin tin cups with nonstick cooking spray. Gently press one warm, softened tortilla down into each muffin cup to create a small pastry bowl, pleating the outer edges as needed so it fits snugly against the walls. The edges should extend slightly past the top rim; this gives you those beautifully crisp, toasted points.

1.Sauce the Beef: 3 min.

In a medium mixing bowl, combine your 1 1/2 pounds of cooked shredded beef with the 2 cups of red enchilada sauce. Stir thoroughly until the beef strands are completely coated. If the mixture looks a bit too wet, let it sit for a couple of minutes so the shredded meat fibers can absorb the extra sauce.

2.Seal the Base: 2 min.

Drop a small pinch of your shredded Monterey Jack cheese directly into the bottom of each molded tortilla cup. This bottom cheese layer creates a barrier that prevents the sauce from seeping downward, keeping the bottom crust from getting soggy.

3.Fill and Top with Cheese: 4 min.

Spoon the saucy shredded beef mixture into each tortilla shell, filling them close to the top without overflowing. Press down lightly to compact the filling. Top each cup with a generous mound of the remaining Monterey Jack cheese, ensuring the beef is completely blanketed.

1.Bake Until Bubbling: 18 to 22 minutes.

Place your filled muffin tins onto the foil-lined baking sheets. Slide them into the preheated oven and bake for 18 to 22 minutes. You’ll know they are ready when the exposed tortilla edges are beautifully golden brown and crisp, and the cheese cap is entirely melted and bubbling with a few brown spots.

2.Cool and Release: 5 min.

Remove the muffin tins from the oven and allow the enchilada cups to sit undisturbed inside the tins for about 5 minutes. This cooling window lets the warm cheese set, making them much easier to lift out. Run a small butter knife or thin offset spatula around the edges to loosen, lift them out, and serve warm!