Easy Taco Salad Cups

from 55 votes

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.
Author: Kelly Senyei
4.99 from 55 votes
Easy Taco Salad Cups on a wood serving plate with hot sauce and guacamole in background
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!


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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4.99 from 55 votes (25 ratings without comment)

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    1. Hi Jennifer! You can keep the cups and fillings separate, so warm up the meat (cover the container with foil to keep warm) then assemble them once you arrive!

    1. Hi Betty! It depends on if you’re having these as an appetizer or an entrée. Usually I aim for 2 per person.

  1. 5 stars
    These Taco Salad Cups were definitely a hit at a neighborhood Mexican themed party last night. They were easy to make, looked festive on a white platter, disappeared quickly and garnered lots of compliments!! We made them exactly like the recipe but added a tiny sprinkle of Cayenne Pepper on top for color and just a pinch more heat.

    Next month we will go to an annual Christmas party that we take an appetizer to. Thank you for helping us to already have a plan for what to take! We have a few vegetarian friends, so next time we will make some with black beans and some with ground beef so everyone can enjoy them.

      1. Hi, Donna! You can crisp the shells a day or two in advance and the recipe should still turn out great!

    1. Hi Pat! You can check the refrigerated section at most major grocery stores. Phyllo cups would definitely be a good substitute if needed!

    2. I buy them all the time and they are in the produce department. I make cream cheese wontons and all sorts of stuffings with them. Good luck!

  2. Great and simple recipe. I would suggest skipping the vegetable oil if you are using ground beef for this recipe. The ground beef is going to make its own oil so skip this if you want to cut the fat and calories. :-)

  3. 5 stars
    Love, love, love these for family game night! I serve with guacamole & chips & cajun corn slices or fried corn. Thanks!

  4. I couldn’t see all of it or print it because all of the ads covered the recipe. Please put up a print icon.

    1. I’m sorry you had that experience, Joline. There’s a print icon on the right side of the recipe card.

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