These 4-Ingredient Muffin Tin Beef Cups are the kind of easy weeknight dinner that feels a little more fun than the usual ground beef routine. Using raw ground beef as the base, each muffin cup turns into an individual meat cup filled with simple pantry staples for a hearty, satisfying meal. It is a smart option for busy evenings, meal prep, or nights when you want something comforting without a long ingredient list.
Serve these beef cups with mashed potatoes, roasted green beans, a crisp side salad, or buttered corn for a full dinner. They also work well with simple dinner rolls or oven fries, and if you want to stretch the meal a bit further, pair them with mac and cheese or steamed rice for a family-friendly plate.
4-Ingredient Muffin Tin Beef Cups
Servings: 6
Ingredients
1 1/2 pounds raw ground beef
1 cup prepared mashed potatoes
1/2 cup ketchup
1 cup shredded cheddar cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 12-cup metal muffin tin so the beef releases more easily after baking.
2. Divide the raw ground beef evenly among the muffin cups. Press the beef firmly into the bottom and up the sides of each cup to form a shell.
3. Spoon a small amount of mashed potatoes into the center of each beef cup, then top each one with a little ketchup.
4. Sprinkle the shredded cheddar cheese evenly over the tops of the filled beef cups.
5. Bake for 20 to 25 minutes, or until the beef is fully cooked through and the cheese is melted and bubbly. Carefully drain any excess grease from the pan if needed.
6. Let the beef cups rest for 5 minutes, then remove them from the tin and serve warm.
Variations & Tips
Add seasoning: If you want a little more flavor, mix salt, black pepper, garlic powder, or onion powder into the ground beef before shaping the cups. Even though the recipe keeps things very simple, a little seasoning can make the beef taste fuller and more savory.
Swap the filling: Instead of mashed potatoes, try instant mashed potatoes, leftover loaded mashed potatoes, or even a spoonful of canned baked beans for a different pantry-friendly version. This is a good way to use what you already have on hand.
Use a muffin tin trick: Pressing the beef as evenly as possible helps the cups cook at the same rate. I like to make a slight well in the center so the filling stays put and does not slide off while baking.
Drain carefully: Ground beef can release a lot of grease depending on the fat content, so check the pan near the end of baking. Carefully spooning off or draining excess grease keeps the finished cups from feeling too heavy.
Make ahead: These reheat surprisingly well for lunch the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days and warm them in the microwave or oven until heated through.