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Taco Cups – a great appetizer or even fun dinner! Use wonton wrappers to make little crispy cups and fill with your favorite taco toppings!
We all know that Mexican food is one of my favorite things. These are obviously not traditional at all, but they are fun, easy and delicious! I first shared this recipe back in 2011 when I first started blogging, and it was long overdue for a refresh.
After years of making these for parties and busy weeknights, I’ve got an easy fix for the one complaint readers always have: soggy bottoms. A simple double layer of wonton wrappers on the bottom solves it every time.
Erin’s Notes
- Crispy on the outside, melty and savory on the inside – every single bite.
- Ready in about 30 minutes, start to finish.
- Endlessly customizable – swap the protein, the cheese, or the toppings.
- Works as a party appetizer, a game day snack, or a fun dinner the kids can help build.
Ingredients You’ll Need
This really is subject to what your family likes (see below for more ideas), but this is the basic, easy version.
- Ground Beef
- Taco Seasoning
- Wonton Wrappers
- Shredded Cheese
That is the basics. But then you can get really creative from there. Top with whatever you like, and even mix up the filling a little.
Taco Cups
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning
- 24 wonton wrappers
- 1 1/2 cups shredded cheddar cheese
- Favorite Taco Toppings
Instructions
- Preheat oven to 375º F. Spray a 12 cup muffin tin well with non-stick spray. Gently press 12 wonton wrappers into the muffin tin. Be careful not to tear the wrappers.24 wonton wrappers
- In a large skillet brown ground beef until cooked. Drain any grease away. Add taco seasoning and water called for on the packet or in the recipe. Simmer for a couple minutes until the liquid is absorbed.1 pound lean ground beef, 1 packet taco seasoning
- Spoon about 1 Tablespoon of ground beef into the bottom of each wonton cup. Top with about 1 Tablespoon of cheese.1 1/2 cups shredded cheddar cheese
- Top each cup with another wonton wrapper and gently press in to form a cup.
- Fill with about 1 Tablespoon more of meat and cheese.
- Bake for 10-12 minutes, until the cheese is melted and the wonton wrappers are golden and crispy.
- Remove from the oven, remove the cups from the muffin tin and top with your desired toppings.Favorite Taco Toppings
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Taco Cups
- Make Taco Meat. Start by browning the ground beef and adding the taco seasoning to make your classic taco meat you make for normal tacos.
- Wonton Layer 1. Spray a 12 cup muffin cup really well with non-stick spray. Arrange 12 wonton wrappers in the base of the muffin in. Be careful to just gently press in the wrappers and not tear them.
- Fill. Add about 1 tablespoon of meat into each cup, and top with a little bit of cheddar cheese.
- Wonton Layer 2. Place a wonton wrapper over the meat and repeat with a 2nd layer.
- Cook. Bake for 10-12 minutes until the cheese is melted and the wonton wrappers are golden and crispy.
- Serve. Remove from the oven, remove the cups from the muffin tin and top with your desired toppings.
Taco Topping Ideas
You really can use whatever you like here, you can leave them plain or top them with everything!
- Sour Cream
- Guacamole or diced avocado
- Homemade Salsa
- Diced Tomatoes
- Jalapenos
- Black Olives
- Shredded Lettuce
- More Cheese
Recipe Variations
- I used ground beef for this recipe, but you can use almost any protein you can think of! Want to make it vegetarian, use those Impossible Beef Crumbles. Want Chicken? I love this Instant Pot Chicken Taco meat, but you could also just pick up rotisserie chicken and toss it with taco seasoning. It is great for leftover meat, or use ground turkey or ground chicken. You really can make it different every time!
- Use Beans! My family is a big fan of using Refried Beans for the first layer. This way you can also make a lot more of the taco cups. Just follow the recipe as written, and use 1 Tablespoons of refried beans and cheese in the bottom layer, top with a wonton wrapper and use ground beef and cheese on the 2nd layer.
- I used cheddar cheese for this recipe, but you really can use whatever cheese you like. Colby, Mexican blend, Pepper Jack…..whatever you like and have on hand works great.
- Gluten-free: swap the wonton wrappers for small corn tortilla rounds cut to fit your muffin tin.
These little crunchy taco cups make for a great appetizer for a party, game day, or any type of get together. Especially if you set out a little bar with toppings and people can assemble their own.
But it also makes a fun and quick dinner. If you are serving as a meal here are a couple of easy Side Dish Recipes to go with it.
Make Ahead, Storage & Reheating
Make-Ahead
You can assemble the taco cups completely (wrappers, meat, and cheese) and refrigerate them unbaked for up to 24 hours. Bake straight from the fridge, adding a couple of extra minutes to the bake time.
Storage
This recipe makes quite a few little taco cups, so if you have leftovers, don’t worry! Let them cool completely, then store in an airtight container in the fridge for 2-3 days. Cooling them fully before storing helps keep the wonton wrappers crisp.
Freezing
Freeze unbaked, assembled taco cups on a tray until solid, then transfer to a freezer bag or container for up to 3 months. Bake directly from frozen, adding 5-7 extra minutes. Already-baked cups can also be frozen, though they’re best fresh.
Reheating
Reheat in a 350°F oven for 5-7 minutes, or in an air fryer at 360°F for a few minutes, until warmed through and crisp again. Avoid the microwave – it makes the wonton wrappers go soft and chewy instead of crispy.
Use two wonton wrappers, slightly offset, for the bottom layer of each cup instead of one. This extra layer is the single biggest fix for soggy bottoms, along with making sure your meat is well-drained before filling the cups.
Definitely. Ground turkey, ground chicken, or shredded rotisserie chicken tossed with taco seasoning all work well in place of ground beef.
Not as written, since wonton wrappers contain wheat. Swap in small corn tortilla rounds cut to fit your muffin tin for a gluten-free version.
What a wonderful idea
What a wonderful idea
What a clever idea! Pinned!
This is such a fun take on a classic. I can’t wait to serve these up for our next Taco Tuesday.
These are so cute and I love it. I can’t wait to make these!
These are so cute! Perfect appetizers or could be for dinner too!
So much flavor I can SEEEE it!!
These are perfect for Friday family movie night! They are so rich!