Skip the forks in favor of your fingers with a party-friendly recipe for Easy Taco Salad Cups.

Easy Taco Salad Cups on a wood serving plate with hot sauce and guacamole in background

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!

Muffin tin with baked wonton wrapper cups

Easy Taco Salad 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.

Taco salad cups with ground beef and shredded cheeses

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 (this quick Instant Pot recipe is my go-to), 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!

Homemade taco salad cups topped with guacamole and salsa on wood serving plate

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Easy Taco Salad Cups

Skip the forks in favor of your fingers with a party-friendly recipe for Easy Taco Salad Cups.
5 from 13 votes
Easy Taco Salad Cups on a wood serving plate with hot sauce and guacamole in background
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 cups


  • 12 wonton wrappers
  • Cooking spray
  • 1 Tablespoon vegetable oil
  • 1/3 cup ground beef or turkey
  • 2 teaspoons 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


  • 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. 

Kelly's Note:

  • I know ⅓ cup ground meat may not seem like enough to fill 12 muffin tin cups, I promise it's the perfect quantity!
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Calories: 94kcal, Carbohydrates: 6g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 162mg, Potassium: 123mg, Fiber: 1g, Vitamin A: 160IU, Vitamin C: 1.4mg, Calcium: 46mg, Iron: 0.5mg

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  1. I made this recipe for a clam bake – used a whole pack of won ton wraps (53) , ground turkey, mixed the salsa & guac in along w taco seasoning. Layered the baked won tons first w chopped lettuce, dollop of sour cream & then meat mixture. Topped w cheese. I will melt cheese once I get to the clam bake. They look good, mixture tastes great. A bit time consuming but worth it.

    1. Hi Debbie – I’m not aware of any store-bought wonton wrappers that are gluten-free so unfortunately I can’t suggest a substitute.

  2. Hi I live in the uk and have been making your recipes I just had to drop a message to say how good they are and how easy to make (had to buy cups for measurements as we don’t use those measurements) but really like you food

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