Easy Cheesy Venison Taco Cups

Perfect for a quick snack, an easy dinner or an appetizer to please a crowd. These Venison Taco Cups are easy and cheesy!

These extra Cheesy Venison Taco Cups are layered with a delicious venison taco filling and shredded cheese and baked in a flour tortilla cup. They are as much fun to make as they are to eat. Plus, they come together with ease. They are the perfect snack for any occasion or even a fun twist for taco night. Top them with all of your favorite taco toppings for the best wild game recipe you’ll have all week!

What You’ll Need to Make These:

• Ground Meat: deer meat is what I used but you can use elk, moose, bear or whatever you have in your freezer.
• Beef Broth
• Tomato Paste
• Seasonings: chili powder, cumin, paprika, Mexican oregano, garlic powder, onion powder and salt and black pepper for the most delicious homemade taco seasoning blend.
• Shredded Cheese
• Street Style Flour Tortillas
• Your Favorite Taco Toppings

If You Like This, You’ll Love:

• Salsa Verde Venison Taquitos in the Air Fryer
• Million Dollar VENISON Spaghetti
• Venison Sloppy Joe Stuffed Peppers

Easy Cheesy Venison Taco Cups

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Venison Taco Cups are cheesy, crunchy and delicious. They are so easy to make and fit right into a muffin tin.

• Author: Jenn Homa

Ingredients

Scale 1x2x3x

• 1 pound Ground Venison
• ¼ cup Beef Broth (or Water)
• 1 tablespoon Tomato Paste
• 1 tablespoon Chili Powder
• 2 teaspoons Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Mexican Oregano
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• Salt & Pepper
• 12 Street Taco Style Flour Tortillas (4.5 inch)
• 1 cup Shredded Mexican Blend Cheese, Plus More For Serving

Optional Toppings

• Diced Tomatoes
• Shredded Lettuce
• Diced Onion
• Sour Cream
• Cilantro

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Instructions

1. Preheat your oven to 425 degrees F.
2. Lightly spray a 12 count muffin tin with cooking spray. Press each tortilla into each well of the muffin tin. Use your fingers to press the bottom of the tortilla down.
3. Evenly sprinkle Mexican cheese into the bottom of each tortilla. Bake in the preheated oven for 8-10 minutes, or until golden in color. The bottom of the shell will puff up. You can press it down with a spoon after removing it from the oven and it will deflate.
4. While the tortilla shells are baking, mix together the chili powder, cumin, paprika, Mexican oregano, garlic powder, and onion powder in a small bowl then set aside.
5. Then brown the venison in a large skillet over medium heat. When it’s browned, drain any fat then add in tomato paste, beef broth and seasoning mixture. Add salt and pepper to taste. Mix well.
6. Fill the taco meat into each taco cup. Top with more cheese, tomatoes, lettuce and onions or other desired toppings.