Crunchy Taco Cups

Why You’ll Love This Recipe

Crunchy Taco Cups are not only delicious but incredibly versatile. They’re perfect for game days, family dinners, potlucks, or as an after-school snack. Each cup delivers the satisfying crunch of a taco shell with all your favorite fillings neatly contained in one bite. You can easily customize them with different proteins, toppings, and even make them vegetarian. Plus, they’re baked — not fried — making them a slightly healthier option.

Ingredients

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

• Ground beef
• Taco seasoning
• Wonton wrappers
• Shredded cheddar cheese
• Salsa
• Sour cream
• Diced tomatoes
• Sliced green onions
• Optional toppings: jalapeños, avocado, black olives

Directions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
3. Stir in taco seasoning and a splash of water. Simmer for a few minutes until well combined.
4. Spray a muffin tin with nonstick cooking spray. Press a wonton wrapper into each muffin cup.
5. Add a spoonful of the seasoned beef into each wrapper, followed by a sprinkle of shredded cheese.
6. Place a second wonton wrapper on top and repeat the layers of beef and cheese.
7. Bake for 12–15 minutes or until the wonton edges are golden and crispy.
8. Remove from the oven and let them cool slightly before removing from the muffin tin.
9. Top with salsa, sour cream, diced tomatoes, and green onions as desired.
10. Serve warm and enjoy!

Servings and timing

This recipe makes approximately 12 taco cups.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Vegetarian: Swap ground beef for black beans, lentils, or a plant-based meat alternative.
• Spicy: Add chopped jalapeños to the filling or use spicy taco seasoning.
• Cheese Lovers: Mix in a blend of cheeses like Monterey Jack, Pepper Jack, or Mexican blend.
• Low-Carb: Use low-carb wraps or skip the wonton wrappers and bake in mini bell peppers instead.
• Breakfast Style: Use scrambled eggs, sausage, and cheese for a morning-friendly version.

Storage/Reheating

Store leftover taco cups in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 350°F oven for 8–10 minutes until warmed through and crispy.
You can also reheat in the microwave for 30–60 seconds, though they’ll lose some crispiness.
For longer storage, freeze baked and cooled taco cups in a freezer-safe bag for up to 2 months. Reheat from frozen in the oven at 375°F for about 15–20 minutes.

FAQs

How do I prevent the wonton wrappers from getting soggy?

Bake the taco cups until the wrappers are fully crisped. Avoid adding wet toppings until just before serving.

Can I use phyllo dough or tortillas instead of wonton wrappers?

Yes, small cutouts of tortillas or layered phyllo dough can work as a substitute, though the texture may differ.

Are these taco cups gluten-free?

Traditional wonton wrappers contain gluten, but you can find or make gluten-free versions to accommodate dietary needs.

Can I make these ahead of time?

Yes, assemble the cups and refrigerate them (uncooked) for a few hours before baking. Add a couple of minutes to the baking time.

What kind of ground meat can I use?

Ground turkey, chicken, or even plant-based crumbles work well in place of ground beef.

Can I serve these cold?

They are best enjoyed warm for the crispy texture, but they can be eaten cold as a snack.

Do I need to grease the muffin tin?

Yes, greasing ensures the wonton wrappers don’t stick and makes removal easier.

How can I make these dairy-free?

Use dairy-free cheese alternatives and skip the sour cream or replace it with a plant-based version.

Can I add beans or corn to the filling?

Absolutely! Black beans, corn, or diced bell peppers can be mixed in with the beef.

Are these good for kids?

Yes, kids love the fun shape and customizable toppings — plus, they’re perfectly portioned for small hands.

Conclusion

Crunchy Taco Cups are a fun, flavorful way to enjoy tacos in a new format. With their crispy shell, savory filling, and customizable toppings, they’re sure to be a hit at your next gathering or family dinner. Easy to make and even easier to eat, these mini taco treats will become a regular favorite in your kitchen.

Crunchy Taco Cups

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Crunchy Taco Cups are mini taco-inspired appetizers made with seasoned ground beef, melty cheese, and crispy wonton wrappers baked in a muffin tin. Perfect for parties, game days, or family dinners, these bite-sized tacos are fun, flavorful, and easy to customize.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 taco cups
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican-Inspired
• Diet: Halal

Ingredients

• 1/2 lb ground beef
• 1 tablespoon taco seasoning
• 24 wonton wrappers
• 1 cup shredded cheddar cheese
• 1/3 cup salsa
• 1/4 cup sour cream
• 1/4 cup diced tomatoes
• 2 tablespoons sliced green onions
• Optional toppings: sliced jalapeños, diced avocado, black olives
• Nonstick cooking spray

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
3. Stir in taco seasoning and a splash of water. Simmer for 2–3 minutes until combined.
4. Spray a muffin tin with nonstick spray. Press one wonton wrapper into each cup.
5. Add a spoonful of beef and a sprinkle of cheese to each.
6. Place a second wonton wrapper over the filling, then repeat the beef and cheese layers.
7. Bake for 12–15 minutes, or until edges are golden and crispy.
8. Cool slightly before removing from the muffin tin.
9. Top with salsa, sour cream, tomatoes, green onions, and other desired toppings.
10. Serve warm and enjoy!

Notes

• Use ground turkey or plant-based crumbles for a lighter or vegetarian version.
• Add black beans or corn to the filling for extra texture.
• Wonton wrappers crisp best when layered and baked without wet toppings.
• Reheat in the oven to retain crunch; avoid microwaving for best texture.
• Freeze after baking and reheat directly from frozen for a quick snack.

Nutrition

• Serving Size: 2 taco cups
• Calories: 180
• Sugar: 1g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 35mg