Go Back Email Link
+ servings
Beef and bean enchilada
Print Recipe
5 from 10 votes

Easy Beef and Bean Enchilada Cups

Easy Beef and Bean Enchilada Cups using a muffin pan are a fun and delicious way to change things up at dinner time. Simply make the enchilada mixture, fill the tortillas baked in a muffin tin, top with some cheese, and you are good to go. Perfect as a main meal with a side of salad, or for adding something different to your little one's lunchbox. They are super portable to boot, which makes them perfect for your next picnic or potluck. Make the mixture ahead of time and simply bring everything together when needed for easy weeknight meal planning.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Anytime
Keyword: Beef and bean enchilada, easy beef enchilada, enchilada cup
Servings: 10 tortilla cups
Calories: 300kcal


  • 1 lb ground beef
  • 10 small sized flour tortillas (not large or jumbo)
  • 1 ¼ cup enchilada sauce (either homemade or storebought)
  • 1 ½ cups cooked black beans drained and rinsed
  • cup fresh jalapeño slices seeds and ribs removed
  • 1 cup salsa (sub chopped fresh tomatoes)
  • 1 cup Mexican blend shredded cheese (or make your own mix - see notes)
  • cilantro/coriander, lime wedges, extra jalapeño, sour cream optional extras for serving


  • Preheat the oven to 350F (175C)
  • Heat a pan over medium heat and add a splash of cooking oil of choice (I use olive oil). Once the oil is warm, add in the ground beef and use a wooden spoon to break it apart in the pan. Cook, stirring and breaking apart regularly with the wooden spoon, until just browned and cooked through. Set aside to cool.
  • Using a large muffin tin, place a tortilla shell inside each cup by pleating the edges. Start by bringing the edges of the tortilla together, bending it enough to allow the center of the shell to be placed in the bottom of the muffin with. Then work the excess by pleating the edges around, creating your boat. 
  • Once you have the done this with all of the tortillas, place into the oven and bake for 10-12 minutes., until browning on the edges. When cooking time is complete, remove from the oven and place to the side. Keep the oven on. 
  • In a medium mixing bowl, mix together the cooked ground beef, enchilada sauce, black beans, jalapenos and salsa. Mix until thoroughly mixed. 
  • Spoon the beef mixture into the tortilla cups, filling to about ¾ full and then top with cheese.
  • Return boats to the oven and cook for 15 minutes, until heated through and the cheese has melted on top.
  • Remove from the oven and serve immediately.
  • Optional: Garnish with cilantro, sour cream, lime wedges, fresh jalapeño slices and chili flakes.


Mexican cheese: although available in the US, this may be hard to find elsewhere. Look in the section where you find pre-grated cheese in bags. Alternatively, you can make your own by mixing together shredded mozzarella, shredded cheddar (red cheddar if you can find it), and shredded Colby cheese.
Tortillas: if the tortillas are breaking when you are trying to fit them into the muffin pan, heat them in the microwave for about 20 seconds to make them more pliable.


Calories: 300kcal | Carbohydrates: 26g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 758mg | Potassium: 351mg | Fiber: 4g | Sugar: 5g | Vitamin A: 433IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 3mg