Introduction

These easy taco cups feature savory ground beef and melty cheddar cheese stuffed inside crispy wonton wrappers. Perfect as a fun appetizer or a creative twist on taco night, they’re sure to be a hit at any gathering, from Super Bowl parties to casual get-togethers.

Ingredients

24 wonton wrappers (2 per cup)
1 lb. ground beef (90/10 recommended)
1 (14.5 oz.) canned 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, tomatoes, etc.

Instructions

Step 1: Preheat your oven to 400°F and spray a 12-cup muffin tin lightly with cooking spray.
Step 2: Heat a splash of olive oil in a large skillet over medium heat. Add the diced onions and sauté until they become tender.
Step 3: Add the ground beef, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper to the skillet. Cook, stirring occasionally, until the beef is browned and cooked through, about 3–4 minutes.
Step 4: Stir in the drained diced tomatoes and continue cooking for 5–7 minutes, until most of the liquid has evaporated. Stir occasionally to prevent sticking.
Step 5: Begin assembling the taco cups by placing one wonton wrapper in the center of each muffin cup, gently pressing it down to fit.
Step 6: Sprinkle a small layer of shredded cheddar cheese over the wonton wrapper, then add a second wonton wrapper on top, pressing it gently so it adheres to the cheese layer.
Step 7: Spoon about one tablespoon of the ground beef mixture into each cup and top with the remaining cheddar cheese.
Step 8: Bake in the preheated oven for 13–17 minutes, until the wontons are golden and crispy and the cheese has melted. Start checking around 10 minutes to prevent burning.
Step 9: Remove from the oven and carefully run a sharp knife around each cup’s edges to loosen them. Pop the taco cups out of the tin.
Step 10: Garnish with your favorite toppings such as sour cream, guacamole, chopped cilantro, or diced tomatoes. Serve immediately and enjoy!

Tips & Variations

For extra flavor, add a splash of lime juice to the beef mixture before assembling the cups.
Substitute ground turkey or chicken for a leaner option.
If you prefer spicy, add a pinch of cayenne pepper or diced jalapeños to the beef filling.
Use flour tortillas cut to size instead of wonton wrappers for a slightly different texture.
Try mixing in black beans or corn into the beef mixture for a heartier filling.

Storage

Store any leftover taco cups in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 5–7 minutes to crisp them back up. Avoid microwaving as this can make the wontons soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these taco cups ahead of time?

You can prepare the filling and assemble the taco cups a few hours in advance and refrigerate them before baking. When ready, bake them as directed, adding a couple of extra minutes if baking straight from the fridge.

Can I freeze the taco cups?

Yes, you can freeze the baked taco cups in a single layer on a baking sheet, then transfer them to a freezer-safe container. Reheat directly from frozen in a preheated oven at 350°F for about 10–12 minutes until warmed through and crispy.