Description

These Wonton Taco Cups are a fun and delicious twist on traditional tacos, featuring crispy wonton wrappers filled with flavorful seasoned ground beef, melted cheddar cheese, and topped with fresh tomatoes, sour cream, green onions, and olives. Perfect for parties, appetizers, or a creative family dinner, they bake quickly to golden perfection and combine textures and tastes that everyone will enjoy.

Ingredients

Scale

Meat Filling

1 pound extra-lean ground beef (or ground chicken)
2 tablespoons avocado oil (or olive oil)
1 envelope taco seasoning (about 2 tablespoons)
1 (10-ounce) can ROTEL diced tomatoes & green chilies, well drained

Wonton Taco Cups

36 wonton wrappers
2 cups shredded cheddar cheese (regular or reduced fat)
Cooking spray (such as PAM® Spray Pump Avocado Oil)

Toppings and Garnishes

1 cup fresh tomatoes (Roma or grape), diced
1 cup sour cream (regular or reduced fat)
2 green onions, thinly sliced
18 medium-sized black olives
Optional: Lime wedges for garnish

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Instructions

Preheat the Oven. Adjust the oven rack to the middle position and preheat your oven to 400°F (200°C) to ensure even cooking for the wonton taco cups.
Cook the Meat Filling. In a cast-iron pan or skillet over medium heat, warm the avocado oil. Add the ground beef and sprinkle the taco seasoning over it. Cook, breaking the meat into small pieces as it browns evenly. Once fully cooked, remove the pan from heat and stir in the well-drained ROTEL diced tomatoes and green chilies until thoroughly combined.
Prepare the Muffin Pans. Lightly spray two muffin pans with cooking spray to prevent sticking. Place a wonton wrapper into each of 18 wells to form the base.
Assemble the Taco Cups. Spoon about one tablespoon of the prepared meat mixture into each wonton wrapper. Top with approximately two teaspoons of shredded cheddar cheese. Add a second wonton wrapper on top of each cup, slightly offset from the first layer. Repeat by adding another layer of the meat mixture and cheddar cheese on top of the second wrapper for extra flavor and texture.
Bake the Cups. Place the muffin pans in the preheated oven and bake for about 8 minutes. Watch closely; the wonton wrappers should turn golden brown and crispy, and the cheese should melt completely.
Garnish and Serve. Carefully remove the taco cups from the pans. Garnish each with diced fresh tomatoes, a dollop of sour cream, sliced green onions, and a black olive. Serve immediately with optional lime wedges to squeeze over for a fresh, zesty flavor.

Notes

You can substitute ground chicken or turkey for beef for a leaner option.
Ensure the ROTEL tomatoes are well drained to avoid soggy wonton cups.
If you don’t have avocado oil, olive oil works just as well for cooking the meat.
Keep a close eye while baking, as wonton wrappers can burn quickly once golden.
These taco cups are best served fresh but can be stored in the refrigerator and reheated gently to maintain crispness.