These bite-sized Beef Enchilada Cups make a fast, crowd-pleasing appetizer or snack. Crispy wonton shells are filled with seasoned beef, black beans, and sharp cheddar, then finished with sliced black olives and a dollop of sour cream for a flavor-packed bite.
Why You’ll Love These Beef Enchilada Cups
These mini enchilada cups are perfect for game day, parties, or a simple weeknight appetizer. They come together quickly because you build the filling in one pan and use store-bought wonton wrappers to form individual cups. The combination of seasoned beef, beans, and cheese is familiar and satisfying, and the portions are easy to grab and enjoy.
If you prefer, swap the ground beef for ground turkey or chicken to lighten the dish. You can also adjust the spices to suit your taste—add a pinch of smoked paprika or a little cayenne for heat. Because these are small, highly flavorful bites, you’ll want to make plenty; they disappear fast.
Ingredients
This appetizer uses simple, flavorful ingredients. You only need the enchilada filling, some wrappers to form the cups, and a few toppings.
Beef Enchilada Filling
- Lean ground beef
- Onion – diced
- Garlic – minced
- 15 oz can red enchilada sauce
- 15 oz can black beans – drained and rinsed
- Seasonings – chili powder, cumin, and dried oregano
For the shells use wonton wrappers for ease and crispness. Alternatives include small tortilla shells, phyllo cups, or shaped dough if you prefer. To finish the cups, plan for shredded sharp cheddar cheese, sliced black olives, and sour cream.
How To Make Enchilada Cups
Step 1: Preheat
Preheat the oven to 375°F (190°C).
Step 2: Brown the Beef
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent. Drain excess grease, then stir in the minced garlic and cook another 1–2 minutes until fragrant.
Step 3: Make the Enchilada Filling
Add the enchilada sauce, drained black beans, chili powder, cumin, and oregano to the skillet. Reduce the heat and let the mixture simmer for about 5 minutes so the flavors meld. Taste and adjust seasoning if needed.
Step 4: Assemble and Bake
Lightly press 12 wonton wrappers into the cups of a standard muffin tin to form shells. Spoon about 1 tablespoon of the beef mixture into each wrapper. Top each with shredded cheddar and a few sliced black olives. Bake for 8–10 minutes, or until the cheese melts and the edges of the wrappers turn golden and crisp. Add a small dollop of sour cream to each warm cup before serving. Repeat the assembly and baking with remaining wrappers and filling until all cups are made.
FAQs
These cups are best eaten fresh and warm. If you have leftover filling, store it in an airtight container in the refrigerator for up to 5 days. Reheat the filling on the stove before using it to make more cups.
The filling is versatile: use it to make quick tacos or burritos, add a scoop to a salad, spoon it over nachos, or use it as a filling for quesadillas.
Serving Suggestions
Serve these enchilada cups alongside complementary Mexican-inspired sides. Consider fresh pico de gallo, guacamole, or simple toppings like shredded lettuce and chopped cilantro. For guests who don’t eat red meat, offer a pan of shredded chicken or a vegetarian bean and veggie option.
- Fresh pico de gallo and homemade guacamole
- Sheet-pan style nachos or a simple salad to round out the spread
- Spicy chicken tacos or seasoned ground beef for build-your-own tacos
- A light dessert, such as a classic tres leches cake, to finish the meal
More Enchilada Ideas
- White chicken enchiladas
- Chicken and quinoa enchilada bake
- Classic chicken enchilada bake
- Breakfast-style 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 wonton wrappers
- 3 cups shredded sharp cheddar cheese
- 1 1/2 cups sliced black olives
- Sour cream for topping
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, brown the beef and diced onion over medium heat. Drain any excess grease, add the garlic, and cook 1–2 minutes more.
- Stir in the enchilada sauce, black beans, chili powder, cumin, and oregano. Reduce the heat and simmer for about 5 minutes so the flavors combine.
- Press 12 wonton wrappers into a muffin tin. Spoon about 1 tablespoon of filling into each wrapper, then top with shredded cheese and a few olive slices. Bake 8–10 minutes until the cheese melts and the wrappers are golden. Add a small dollop of sour cream to each cup before serving. Repeat with remaining wrappers and filling.
Notes
Storage: Enjoy the cups fresh and warm. Leftover filling can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop before assembling additional cups.