Description
These Easy Taco Cups are a fun and delicious way to enjoy classic taco flavors in a convenient, handheld form. Made with crispy wonton wrappers layered with seasoned ground beef, diced tomatoes, and melted cheddar cheese, they’re perfect for parties, snacks, or a quick meal. Customize with your favorite toppings like sour cream, guacamole, and fresh cilantro for a tasty treat everyone will love.
Ingredients
For the Taco Cups
- 24 wonton wrappers (2 per cup)
- 1 lb. ground beef (90/10 lean to fat ratio)
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1¼ cups shredded cheddar cheese
- ½ white onion, diced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
- Chopped fresh tomatoes
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and spray a 12-cup muffin tin with cooking spray to prevent sticking.
- Make the taco filling: Heat a splash of olive oil in a large skillet over medium heat. Add the diced white onion and sauté until tender, about 2-3 minutes. Add ground beef along with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook, breaking up the meat, until browned and cooked through, approximately 3-4 minutes. Stir in the drained diced tomatoes and continue cooking for 5-7 minutes until most of the liquid evaporates, stirring occasionally.
- Assemble the cups: Place one wonton wrapper into each muffin cup, pressing down gently to form the base. Sprinkle a small layer of shredded cheddar cheese on top, then place a second wonton wrapper on top, pressing gently to adhere to the cheese layer. Spoon about one tablespoon of the beef mixture into each cup, then sprinkle the remaining cheese over the top.
- Bake: Place the muffin tin in the preheated oven and bake for 13-17 minutes until the wonton wrappers are golden and crispy and the cheese is melted. Start checking around 10 minutes to ensure the wontons don’t burn, and bake longer if you prefer extra crispiness.
- Remove and serve: Use a sharp knife to carefully run around the edges of each cup to loosen them, then gently pop the taco cups out of the tin. Garnish with your choice of sour cream, guacamole, chopped cilantro, or fresh tomatoes and serve immediately for the best taste and texture.
Notes
- Make sure to drain the canned diced tomatoes well to avoid soggy taco cups.
- If you don’t have a 12-cup muffin tin, you can use mini muffin tins but reduce bake time accordingly.
- Feel free to substitute ground turkey or chicken for a leaner protein option.
- Leftover taco cups can be stored in an airtight container in the refrigerator for up to 3 days and crisped up again in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
