Name: Easy Taco Cups
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Mexican-American
Ingredients: 24 wonton wrappers; 1 lb ground beef; 1 14.5 oz can petite diced tomatoes, drained; 1 1/4 cups shredded cheddar cheese; 1/2 white onion, diced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Cooking spray; Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes

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These Easy Taco Cups are crispy, cheesy, and packed with seasoned beef in golden wonton shells. I like making them for parties, game day, or a fun taco-night dinner because they are easy to serve and full of classic taco flavor.

Easy Taco Cups

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

24 wonton wrappers

1 lb ground beef

1 14.5 oz can petite diced tomatoes, drained

1¼ cups shredded cheddar cheese

½ white onion, diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

Cooking spray

Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes

Directions

I preheat the oven to 400°F and spray a 12-cup muffin tin with cooking spray.

I heat a large skillet over medium heat, then add the diced onion and cook it until tender.

I add the ground beef, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. I cook everything for 3 to 4 minutes, until the beef is browned.

I stir in the drained petite diced tomatoes and cook for 5 to 7 minutes, until most of the liquid has absorbed.

I press one wonton wrapper into each muffin cup. I add a small layer of cheddar cheese, then press a second wonton wrapper on top.

I spoon the beef mixture into each cup and sprinkle the remaining cheddar cheese over the top.

I bake the taco cups for 13 to 17 minutes, until the wontons are crisp and the cheese is melted.

I let them cool slightly, remove them from the muffin tin, and garnish with sour cream, guacamole, cilantro, or diced tomatoes.

Servings and Timing

This recipe makes 12 servings.

Prep time: 15 minutes

Cooking time: 17 minutes

Total time: 32 minutes

Calories: about 185 kcal per serving

Variations

I like swapping the ground beef for ground turkey or ground chicken when I want a lighter version. I can also use pepper jack cheese instead of cheddar for a little extra heat.

For a vegetarian version, I replace the beef with black beans, pinto beans, or a meatless crumble. I also like adding corn, jalapeños, or sliced olives for more taco-style flavor.

Storage/Reheating

I store leftover taco cups in an airtight container in the refrigerator for up to 3 days. I keep toppings like sour cream, guacamole, and fresh tomatoes separate so the cups stay crisp.

To reheat, I place the taco cups in a 350°F oven or air fryer until warmed through and crisp again. I avoid microwaving them when possible because the wonton shells can soften.

FAQs

Can I make taco cups ahead of time?

Yes, I can prepare the beef mixture ahead of time and store it in the refrigerator. When I am ready to serve, I assemble the cups and bake them fresh.

Can I use flour tortillas instead of wonton wrappers?

Yes, I can cut small flour tortillas into rounds or squares and press them into the muffin tin, but I like wonton wrappers because they get extra crispy.

How do I keep taco cups from getting soggy?

I make sure the tomato and beef mixture is not too wet before filling the cups. I also add toppings right before serving.

Can I freeze taco cups?

I can freeze baked taco cups without fresh toppings. I let them cool completely, freeze them in a sealed container, and reheat them in the oven until hot and crisp.

What toppings go best with taco cups?

I like sour cream, guacamole, chopped cilantro, diced tomatoes, salsa, jalapeños, shredded lettuce, or a little hot sauce.

Conclusion

These Easy Taco Cups are a simple, crispy, and flavorful way to enjoy taco night in appetizer form. I like how quickly they come together, how easy they are to serve, and how fun they are to top with my favorite taco fixings.

📖 Recipe:

Easy Taco Cups

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Author: Cheryl
Total Time: 32 minutes
Yield: 12 servings
Diet: Low Calorie

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Description

These Easy Taco Cups are crispy, cheesy, and filled with savory seasoned beef baked inside golden wonton wrappers. Perfect for parties, game day, or a fun taco-inspired dinner, they are easy to make and packed with classic taco flavor.

Instructions

Preheat the oven to 400°F and spray a 12-cup muffin tin with cooking spray.
Heat a large skillet over medium heat. Add the diced onion and cook until softened.
Add the ground beef, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 3 to 4 minutes until the beef is browned.
Stir in the drained petite diced tomatoes and cook for 5 to 7 minutes until most of the liquid has absorbed.
Press one wonton wrapper into each muffin cup. Sprinkle a small layer of cheddar cheese into each cup, then press a second wonton wrapper on top.
Spoon the beef mixture evenly into each cup and top with the remaining cheddar cheese.
Bake for 13 to 17 minutes until the wonton wrappers are crisp and the cheese is melted.
Let cool slightly before removing from the muffin tin. Garnish with sour cream, guacamole, cilantro, or diced tomatoes if desired.