Skip the forks in favor of your fingers with a party-friendly recipe for Easy Taco Salad Cups.
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 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.
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!
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Ingredients
- 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
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.
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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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 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.
I’m so glad you enjoyed the recipe, Mimi!
Hi, just wondering how long do you think the wontons would stay crunchy after filling? Thankyou Vivien
Hi there! They’ll stay crunchy at room temp for up to a day :)
I just want to check if you used a mini muffin or regular I would prefer using a mini pan
Regular! :)
is there any gluten free options for the shell?
Hi Debbie – I’m not aware of any store-bought wonton wrappers that are gluten-free so unfortunately I can’t suggest a substitute.
Target sells a vegan and gluten free wrapper!
Awesome! Thanks for sharing this, Meg!
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
Love reading this, Terri! I’m so thrilled you’ve been enjoying Just a Taste!