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If you’re looking for a fun, flavorful dish that’s perfect for any occasion, look no further than Hatch Green Chili Taco Cups. These delightful bite-sized treats combine the bold flavors of Hatch green chiles with a hearty filling, all nestled in a crispy tortilla cup. Whether you’re hosting a lively gathering, enjoying a family dinner, or simply craving a delicious snack, these taco cups are sure to impress your guests and satisfy your taste buds.

Hatch Green Chili Taco Cups

If you're searching for a tasty and creative dish, try making Hatch Green Chili Taco Cups! These bite-sized treats feature crispy tortilla cups filled with a savory blend of ground meat, black beans, and zesty Hatch green chiles, topped with melted cheddar cheese. Perfect for parties, family dinners, or as a snack, they offer a delightful combination of flavors and textures. With easy preparation and endless customization options, these taco cups are sure to be a hit!
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Ingredients
  

1 lb ground beef or turkey

1 can (15 oz) black beans, drained and rinsed

1 cup Hatch green chiles (fresh or canned), chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese

1 pack (12 count) mini taco-sized tortillas

1 cup diced tomatoes

1 cup shredded lettuce

½ cup sour cream

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the taco cups.

    Cook the meat: In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess grease.

      Season the meat: Add the drained black beans, chopped Hatch green chiles, garlic powder, onion powder, cumin, chili powder, salt, and pepper into the skillet with the meat. Stir to combine and allow to cook for an additional 5 minutes, ensuring everything is heated through.

        Prepare the taco cups: Lightly grease a muffin tin with cooking spray. Take each mini tortilla and gently mold it into the muffin tin, pressing it into the bottom and sides to form a cup.

          Fill the tortilla cups: Spoon the prepared meat mixture into each tortilla cup, filling them generously but not overflowing.

            Add cheese: Sprinkle a good amount of shredded cheddar cheese over the top of each filled taco cup.

              Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the edges of the tortillas are crispy and the cheese is melted and bubbly.

                Garnish & Serve: Once out of the oven, allow the taco cups to cool for a minute. Then, top each cup with diced tomatoes, shredded lettuce, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for an extra zing!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 taco cups