These taco cups are a party-friendly, handheld appetizer made with crispy baked wonton wrappers, seasoned taco meat, shredded cheese and all your favorite taco toppings. They take minutes to make, can be prepped in advance and are endlessly customizable with your favorite fillings.
I originally shared this recipe in 2019 and have since updated it with more ground beef in each cup, new photos and all my tips for success.
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I often gravitate toward the miniature version of traditionally not-so-miniature foods. Add to the fact that they’re made in a muffin tin and I pretty much can’t resist mini/tiny/bite-size iterations of everything from Oatmeal Cups and Egg Muffins to Cheesecake Brownie Bites and Pizza Pockets.
Miniaturize it and make it in a muffin tin and I am sold!
Easy Taco Cups take a page out of my all-time fave appetizer playbook: swap tortilla shells for wonton cups.
The wontons provide the party-perfect size for serving, while also maintaining that necessary crunch of a classic taco bowl.
I’ve opted for ground beef with taco seasoning, cheese, and a dollop of guac and salsa, but you could fill up these handheld snacks with any taco fillings, including carnitas, carne asada or ground turkey.
Best of all, you can make the taco cups a day in advance and prepare all of your fillings then assemble them right before serving. It’s a party in your mouth and in your hand!
- Wonton wrappers: One wrapper per cup is all you need. A light spray of cooking spray before baking helps them to turn golden brown and crispy.
- Ground beef: After recently re-testing this recipe, I’ve increased the amount to ½ cup instead of ⅓ cup for a little more taco meat in each cup. I know it still sounds like a small amount for 12 cups, but trust me here. Once the meat is broken into fine crumbles and distributed evenly, every cup gets exactly the right amount without overfilling.
- Taco seasoning: Try my homemade taco seasoning blend, or use your favorite store-bought mix.
- Mexican cheese blend: Shredded and sprinkled right over the warm taco meat so it melts slightly before you add the cold toppings.
- Iceberg or romaine lettuce: Finely shredded so it sits neatly in the cup without toppling everything over. Iceberg gives the best crunch (and leftovers can be made into a wedge salad).
- Guacamole: Store-bought works great here, but my authentic guacamole takes five minutes and tastes a thousand times better.
- Salsa: I typically top these taco cups with a spoonful of pico de gallo, but your favorite jarred salsa works, too.
- Sour cream: I love adding a small dollop on top for a cool, creamy contrast.
See the recipe card for full information on ingredients and quantities.
Start by pressing one wonton wrapper into each cup of a standard 12-cup muffin tin. Spray lightly with cooking spray and bake at 350°F for 5 minutes until golden brown and crispy.
While the cups bake, cook the ground meat in a skillet over medium-low heat, breaking it into small pieces as it cooks. Add the taco seasoning, stir to combine and remove from heat.
Divide the meat evenly among the wonton cups, then top each one with shredded cheese, lettuce, a spoonful of guacamole, salsa and a small dollop of sour cream. Serve immediately for the crispiest result.
Make Them Ahead
This crowd-friendly appetizer can be made 24 hours in advance. Bake the wonton cups and store them in an airtight container at room temperature. You can also cook the taco meat and prep all your toppings ahead. Store them all separately in airtight containers in the fridge.
When you’re ready to serve, reheat the meat and assemble the cups right before guests arrive. Just don’t add the toppings until the last minute. The wontons stay perfectly crispy, and the whole thing comes together in minutes.
FAQs
Yes, but the cups will be significantly smaller and harder to fill. A standard 12-cup muffin tin gives you the best size for loading up with toppings.
These are best enjoyed fresh after assembly, but leftovers can be reheated in a 375°F oven for 10 to 12 minutes or in an air fryer at 360°F for 6 to 8 minutes. Skip the microwave, as it will make the wonton cups soft and soggy. Keep in mind the bottoms may soften slightly after storing, but a few minutes in a hot oven or air fryer will help to crisp them back up. Add fresh toppings after reheating.
If you love the wonton cup technique, my spinach artichoke dip wonton cups are made the same way and equally dangerous at a party. And for a fun weekend breakfast twist, try filling them with scrambled eggs, crumbled bacon and shredded cheddar. Same technique, completely different occasion. For a full Mexican-inspired spread, don’t miss all of my Cinco de Mayo recipes for everything else you need on the table.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 12 wonton wrappers
- Cooking spray
- 2 teaspoons vegetable oil
- 1/2 cup ground beef or turkey
- 1 teaspoon taco seasoning
- 1/2 cup shredded Mexican cheese blend
- 1 cup finely shredded iceberg or romaine lettuce
- 1/2 cup homemade or store-bought guacamole
- 1/2 cup homemade or store-bought salsa
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350°F.
- Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray.
- Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- Add the vegetable oil to a medium sauté pan set over medium-low heat. Add the ground meat and cook it, breaking it apart with a spatula, until it is browned and cooked through. Add the taco seasoning and stir to combine then remove the pan from the heat.
- Assemble the taco cups by diving the ground meat evenly among the wonton cups. Top the ground beef with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream then serve.
Video
Easy Taco Salad Cups (Finger-Friendly Appetizer)
Easy Taco Salad Cups! They take minutes to make and are the perfect bite-sized appetizer. Swap in your favorite taco fillings then top them off with guac and salsa. FULL RECIPE: https://www.justataste.com/easy-taco-salad-cups-recipe/
Kelly’s Notes
- Ground beef: After recently re-testing this recipe I’ve increased the amount from ⅓ cup to ½ cup for a more generous fill.
- Muffin pan: Use a standard 12-cup muffin pan.
- Make ahead: Bake the wonton cups up to 24 hours in advance and store in an airtight container at room temperature. Cook the taco meat and prep your toppings up to 24 hours ahead, and refrigerate separately in airtight containers. Assemble right before serving for the crispiest result.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I ABSOLUTELY LOVE THESE! I HAVE MADE THESE BEFORE AND LOVE USING WONTON CUPS. SAVES ALOT OF TIME AND NO NEED TO BUY TACO SHELLS. THESE ARE MUCH BETTER..THANK YOU
Good and simple too.
So glad you enjoyed it, Leroy!