Beef Enchilada Cups
These bite-sized Beef Enchilada Cups are a quick and easy game-day appetizer or snack! Enjoy crispy shells filled with seasoned beef, black beans, and cheddar cheese, then topped with black olives and a dollop of sour cream!
Why You’ll Love These Beef Enchilada Cups
Whether you’re super into the game (my husband), or you’re just there to eat the food (me), you’re going to absolutely love these enchilada cups! It’s so easy to mix together the beef enchilada filling, portion it into pre-made wonton wrappers, and pop your cups in the oven!
If you’re not big on red meat, feel free to substitute the beef for ground turkey or chicken, and if you want to get creative with your favorite spices then you can go ahead and do that too! Once you read through the whole recipe you’ll see that you can make this dish your own with a few simple tweaks.
My one recommendation is to make a lot of these cups because they’re going to go fast!
Ingredients
This yummy appetizer is made with pretty simple – but flavorful! – ingredients. All you’ll need is the enchilada filling, shells, and your favorite toppings!
Beef Enchilada Filling
- Lean ground beef
- Onion – diced
- Garlic – minced
- Can of red enchilada sauce
- Can of black beans – drained and rinsed
- Seasonings – chili powder, cumin, and dried oregano
As for the shell, I use wonton wrappers which makes everything so simple and easy! You can use pre-made dough and shape it into a cup mold if you’d like, or use phyllo (or filo) cups or small tortilla shells.
To top your cups, you’ll need sliced black olives, shredded sharp cheddar cheese, and sour cream.
How To Make Enchilada Cups
Step 1: Preheat
Preheat the oven to 375 degrees F.
Step 2: Brown the Beef
In a large skillet, brown the beat and onion over medium heat. Once it’s browned, drain off the extra grease and then stir in the garlic. Cook for 1-2 minutes longer.
Step 3: Make Enchilada Filling
Stir in the enchilada sauce, beans, chili powder, cumin, and oregano. Reduce the heat and allow the mixture to simmer for 5 minutes.
Step 4: Make Cups
Line a muffin tin with 12 wonton wrappers. Spoon about 1 tablespoon of filling into each cup and top each with some shredded cheese and sliced olives. Bake in the oven for 8-10 minutes, or until the cheese is melted. Top each with a little sour cream. Repeat with the remaining wonton wrappers until you’ve used up your filling. Enjoy!
FAQs
Once you’ve baked the cups, you should enjoy them immediately. However, if you have leftover enchilada filling you can store that in an airtight container in the refrigerator for up to 5 days. When you’re reading to use it, heat it over the stovetop and proceed with Step 4.
So many different ways! Roll it up in a flour tortilla and eat it for lunch, add a scoop to a salad, eat it as a dip with some tortilla chips, or add it to a quesadilla. Let me know how you end up using your leftover filling!
Serving Suggestions
If you want to stay on theme with the Mexican cuisine, I have some additional recipes that you can serve alongside your appetizer!
- Make a serve of Sheet Pan Chicken Fajita Nachos! They’re so easy to make and they’re a great option for your guests who don’t eat red meat.
- You can’t have Mexican food without our homemade pico de gallo and guacamole recipes!
- If you’re looking for a main dish to serve instead of a selection of appetizers, you can make these Spicy Chicken Tacos or Homemade Ground Beef Taco Meat so people can make their own tacos or burritos with a selection of toppings.
- Finish the meal off with a sweet, moist, and absolutely classic Tres Leches Cake!
More Enchilada Recipes You’ll Love
- White Chicken Enchiladas
- Chicken Quinoa Enchilada Bake
- Chicken Enchilada Bake
- Breakfast Enchiladas
- Green Chile Chicken Enchiladas
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Beef Enchilada Cups
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 1 clove garlic minced
- 1 15 oz can red enchilada sauce
- 1 15 oz can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 36 won ton wrappers
- 3 cups shredded sharp cheddar cheese
- 1 1/2 cups sliced black olives
- sour cream
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet brown the beef and onion over medium heat. Drain off extra grease. Stir in garlic and cook for 1-2 minutes.
- Stir in enchilada sauce, beans, chili powder, cumin and oregano. Reduce heat and simmer for 5 minutes.
- Line a muffin tin with 12 won ton wrappers. Spoon about 1 tablespoon of filling into each cup. Top each with with some shredded cheese and sliced olives. Bake in the oven for 8-10 minutes or until the cheese is melted. Top each with a little sour cream. Repeat 2 more times with the remaining won to wrappers.
I’m right there with you. All about the food! Especially if it’s these delicious enchilada cups!
Thank you so much, Julie!!
I’m just there to eat the food – ditto! I root for my husband’s fantasy team; if he doesn’t win it gets grumpy in my house! 🙂 Love these – totally perfect for a party!
Lol, I hear you on that one! Thanks, Dorothy!!