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Mini Taco Cups (Gluten free)

  • Author: Michelle
  • Yield: 8 servings 1x


Units Scale
  • 1/2 lb ground beef
  • 12 tsp taco seasoning (see notes for AIP)
  • 4 grain-free tortillas (I use Siete almond flour tortillas)
  • 1/3 cup shredded cheese (optional, omit for AIP)

For the toppings

  • Chopped cilantro
  • Sliced green onion
  • Sliced black olives
  • Diced avocado
  • Shredded lettuce
  • Salsa (omit for AIP)
  • Lime juice


  1. Preheat the oven to 375 F and lightly grease a muffin tin.
  2. Add the ground beef to a pan over medium heat and season. Crumble and brown until cooked through. Set aside.
  3. Slice your tortilla into strips and line the muffin tin, covering all of the spaces to make a full shell.
  4. Fill the tortilla shells with a large spoonful of beef, filling three-quarters of the way full. Top with cheese if desired.
  5. Transfer to the oven and bake for 10-15 minutes or until the tortillas are crisp.
  6. Allow to cool slightly and carefully remove from the muffin tin. Transfer to a plate and add toppings of your choice.


To season for AIP, add salt, and 1/2 tsp each garlic powder, onion powder, dried cilantro, and dried oregano. Use cassava tortillas.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 120
  • Fat: 4.7g
  • Carbohydrates: 9.6g
  • Fiber: 2g
  • Protein: 9.5g