Description
Golden crispy tortilla cups filled with seasoned ground beef, smoky bacon, melted cheddar, crunchy dill pickles, and creamy homemade cheeseburger sauce.
Ingredients
Scale
Tortilla Cups
- 6 medium flour tortillas
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Nonstick cooking spray
Bacon Cheeseburger Filling
- 1 lb lean ground beef
- 8 slices crispy bacon, crumbled
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheddar Pickle Topping
- 1½ cups shredded sharp cheddar
- ½ cup shredded Monterey Jack
- ½ cup chopped dill pickles
- ¼ cup sliced green onions
- 2 tablespoons reserved bacon crumbles
Creamy Burger Sauce
- ⅓ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon chopped dill pickles
- 1 teaspoon pickle juice
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 375°F and grease a 12-cup muffin pan.
- Cut the tortillas into quarters.
- Combine melted butter, garlic powder, and smoked paprika.
- Brush the tortilla triangles with seasoned butter.
- Press two overlapping tortilla triangles into each muffin cup.
- Prebake for 7–9 minutes until lightly golden.
- Cook bacon until crispy, then drain and crumble.
- Reserve 2 tablespoons of bacon and about 1 tablespoon of bacon grease.
- Brown ground beef in the skillet until fully cooked to 160°F.
- Add diced onion and cook until softened.
- Stir in minced garlic and cook for 30 seconds.
- Add Worcestershire sauce, ketchup, mustard, and seasonings.
- Cook for another 2–3 minutes and drain excess grease.
- Fold most of the bacon into the beef mixture.
- Combine shredded cheddar and Monterey Jack.
- Sprinkle some cheese into each tortilla shell.
- Fill with the bacon cheeseburger mixture.
- Top with remaining cheese.
- Bake for 7–10 minutes until bubbly and golden.
- Whisk together all cheeseburger sauce ingredients.
- Let the baked cups rest for five minutes.
- Remove from the muffin pan.
- Add chopped pickles, sauce, bacon, and green onions.
- Serve immediately.
Notes
- Prebake tortillas for extra crispiness.
- Use lean ground beef to reduce excess grease.
- Add fresh toppings only after baking.
- Refrigerate leftovers for 3–4 days.
- Freeze without sauce or fresh toppings for up to 2 months.
- Reheat leftovers to 165°F (74°C).
- Prepare the beef filling up to 2 days ahead for easier assembly.
