Easy Taco Salad Cups

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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Appetizer

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 57 votes

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 12 cups

Print Recipe

Ingredients 

1x2x3x

• ▢ 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!

Nutrition

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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