Description
Crunchy Taco Cups are a fun and tasty twist on traditional tacos, featuring layers of seasoned ground beef, diced tomatoes, and shredded cheese nestled between crispy wonton wrappers baked to golden perfection in a muffin tin. Perfect for parties or a family-friendly meal, these handheld taco cups offer a delightful crunch and a flavorful filling in every bite.
Ingredients
Scale
Filling
- 1 lb lean ground beef, browned and drained
- 1 envelope (3 tablespoons) taco seasoning
- 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
- 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend cheese)
Shells
- 24 wonton wrappers
- Nonstick cooking spray (for muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and coat a standard muffin tin with nonstick cooking spray to ensure the wonton wrappers don’t stick during baking.
- Prepare Taco Mixture: In a bowl, combine the browned and drained ground beef with the taco seasoning and the drained Ro-Tel diced tomatoes and green chiles. Mix well to evenly distribute the flavors.
- Assemble Cups: Line each muffin cup with one wonton wrapper to form the base. Add a layer of taco meat mixture, sprinkle with shredded cheese, then add another wonton wrapper on top. Repeat by adding more taco mixture and finish with a final layer of shredded cheese on top.
- Bake the Taco Cups: Place the muffin tin in the preheated oven and bake for 11 to 13 minutes, until the wonton wrappers are golden brown, crisp, and the cheese is melted and bubbly. Remove from the oven and allow to cool slightly before serving.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- For a spicier kick, add jalapeños or hot sauce to the taco mixture.
- These taco cups can be prepared ahead and refrigerated before baking; just add a couple extra minutes to the baking time if baking from cold.
- Serve with your favorite taco toppings such as sour cream, guacamole, salsa, or chopped cilantro.
- Ensure the wonton wrappers don’t overlap too much in the muffin cups to avoid sogginess.
