Description
Taco Cups offer an easy, handheld twist on traditional taco night by turning delicate wonton wrappers into crisp, golden pastry shells baked in a standard muffin pan, filled with seasoned ground beef and topped with melted cheddar cheese.
Ingredients
Scale
- 1 pound lean ground beef (85/15 or 90/10)
- 24 square wonton wrappers
- 2 tablespoons taco seasoning
- 1/3 cup water
- 1/2 cup mild salsa (drained of excess liquid)
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1 can nonstick cooking spray
- sour cream
- diced tomatoes
- sliced green onions
- chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C) with the rack placed in the center position. Lightly spray all twelve wells of a standard 12-cup muffin tin with nonstick cooking spray.
- Press one wonton wrapper into the bottom of each well. Lightly mist the wrappers with cooking spray. Place a second wonton wrapper over the first in each well, offset at a forty-five-degree angle to create an eight-pointed cup shape. Press down firmly into the bottoms and sides.
- Par-bake the empty wonton cups for 5 to 6 minutes until lightly golden and set. Remove from the oven and set aside.
- Brown the ground beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into small crumbles, until no pink remains and an internal temperature of at least 160°F (71°C) is reached. Drain off any excess grease.
- Lower the skillet heat to medium. Add the taco seasoning, water, and drained salsa. Simmer uncovered for 3 to 4 minutes, stirring frequently, until the liquid is fully reduced and the beef is coated in a thick sauce. Remove from the heat.
- Sprinkle approximately 1 teaspoon of shredded cheddar cheese into the bottom of each par-baked wonton cup. Divide the warm beef filling evenly among the cups (about 2 rounded tablespoons each), lightly tamping it down.
- Top the cups evenly with the remaining shredded cheddar cheese. Bake at 375°F (190°C) for 8 to 10 minutes until the cheese is completely melted and bubbling, and the wonton tips are deep golden brown and crisp.
- Let the cups rest in the pan for 3 to 5 minutes. Run a thin butter knife or offset spatula around the edges to loosen, lift out onto a platter, and serve warm with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 18
- Cholesterol: 60
Keywords: Store cooled leftovers in a single layer in an airtight container lined with paper towels in the refrigerator for up to 3 to 4 days. Reheat in a 350°F (175°C) oven or toaster oven for 8 to 10 minutes, or in an air fryer at 330°F (165°C) for 4 to 5 minutes, until heated through and crisp. Avoid microwave reheating, which makes the wonton wrappers soft and chewy. Filling can be cooked up to 2 days in advance.