Prep the oven and pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a nonstick muffin tin. If using a baking sheet, you’ll form cheese rounds. If using a muffin tin, skip the parchment and lightly oil each cup.

Make the cheese bases: For a baking sheet, spoon 2 tablespoons of shredded cheese into small mounds, spacing well. Flatten slightly into 3–4 inch circles. For a muffin tin, sprinkle 2 tablespoons of cheese into each cup. Optionally, whisk 1 egg and lightly brush over the cheese to help the cups set extra firm.

Bake the cheese: Bake for 6–8 minutes until bubbly and the edges turn golden. For baking sheet rounds, let them cool 30–60 seconds, then quickly drape each round over the underside of a muffin tin or small cup to form a bowl shape. For muffin tins, allow to cool in the tin for 5 minutes, then gently lift out with a thin spatula. Set aside to crisp up.

Brown the beef: Heat oil in a skillet over medium-high heat. Add ground beef and cook, breaking it up, until no longer pink, about 5–7 minutes. Drain excess fat if needed, leaving a little for flavor.

Season the meat: Stir in 1–1.5 tablespoons of your taco seasoning blend, the tomato paste, and the broth or water. Reduce heat to medium and simmer 2–3 minutes until slightly thickened. Taste and adjust salt or spice.

Prepare toppings: Dice avocado, shred lettuce, chop cilantro, slice jalapeño, and cut lime into wedges. Keep toppings simple to let the taco flavor shine.

Assemble the cups: Fill each cheese cup with a spoonful of seasoned beef. Top with lettuce, avocado, a dollop of sour cream, a sprinkle of cilantro, and any extras. Finish with a squeeze of lime and a dash of hot sauce.

Serve right away: Cheese cups are crispest when fresh. Set out extra toppings so everyone can build theirs just how they like.