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 21 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. 5 stars
    I’ve become the hit of the family get togethers with these Mini taco salad bites! My grandkids love them and my grown kids love them! I make mine with organic won ton wrappers which they are all I could find. But I can’t tell the difference, spray both sides of the won ton to make it crispy. I thank you for sharing this.

    1. Woohoo! This is what I love to read, Dana! I’m thrilled you and your family have been enjoying the recipe. :)

  2. Please explain futher about how you can make ahead of time, Just the cups, or the meat mixture also?

    1. Hi Kathleen! You can make the taco cups (store in an airtight container at room temp) and prepare all of your fillings (store in airtight containers in the fridge) then reheat the meat and assemble them right before serving.

  3. Have you ever tried with any other meat like carnitas maybe? And how does the bottom hold up with the liquid from the meat?

    1. That would work great! My carnitas are crispy so the liquid wouldn’t make the shell soggy, but it depends on what recipe you use.

  4. These look awesome as well as easy..could the wrappers be cooked, placed in an airtight container, and filled later..we are glampers and I’m always looking for easy, different options..

    1. Great question because i was wondering the same! I hate using the RV oven so wanted to make ahead of time and was curious if it would work!

  5. I think there is a mistake in the ingredient list. It only calls for 1/3 cup of ground beef? Is it suppose to be a pound? Then 1/3 cup beef added to each cup?

    1. Hi Jamie! The proportions are correct. This recipe has been tested multiple times. :) You’ll see how the taco cups shrink when baked and you want enough room for cheese and toppings without them overflowing!

      1. Hi Brianna! You can find wonton wrappers in the refrigerator section of most major grocery stores.

  6. 5 stars
    Awesome easy recipe! I added a small dab of refried beans before putting the ground beef in and used chopped avocado instead of guacamole ( mostly because I had one to use up). My wontons were not crispy however- not sure why? I used a silicone muffin pan- would that affect the crunch? I sprayed them but that actually seemed to make bottom soggy.

    1. Hi Priscilla! Yes, a silicone muffin pan would definitely cause the wonton wrappers to become soggy and not crunchy. Silicone is a poor heat-conductor and baked goods tend to brown very little, if at all when baked in them.

    1. Hi Mae – I’ve never made this recipe using different types of wrappers so I can’t say with certainty how the taco salad cups would turn out.

      1. Why not use mini Mexican corn tortillas. That’s a lot more authentic than wonton wrapper. Just stay w/evocó and proceed as recipe states.

  7. Just wondering if you need to add water to the taco seasoning, or is the small amount of grease from the meat sufficient? Drain the grease? I just want to get it right the first time!


  8. 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. We live a very gluten free & carb wise life in my family…you could try a gluten free or carb wise tortilla. You would have to cut them to fit the muffin tin but you would get 3-6 shells out of each tortilla, depending on the size.

  9. 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

      1. 5 stars
        I live in Canada and I made the Easy Taco Salad cups and every one Loved them so I will be making them for a Christmas. Snack I love all your recipe thank you so much

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