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!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 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.
- 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!
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
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 served this as a snack for card night. An absolute hit!
So glad you enjoyed the recipe, Bethann!
Wow what a recipe! It’s the new family go-to app! Thanks.
You are so welcome, Diane! I’m thrilled your family enjoyed the recipe!
I would use a mini pan and scoops corn chips, adjusting filling accordingly.
Easy and yummy. It was a hit at my house.
I’m so happy to read this, Cheryl!
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.
Woohoo! This is what I love to read, Dana! I’m thrilled you and your family have been enjoying the recipe. :)
Will try them this holiday season. Look delicious though.
I hope you enjoy the recipe, Martha!
These are the best party appetizer. To make it even simpler, I use premade Athens Phyllo cups!
Awesome! I’m so thrilled you’ve been enjoying the recipe, Lorrie!
Please explain futher about how you can make ahead of time, Just the cups, or the meat mixture also?
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.
Have you ever tried with any other meat like carnitas maybe? And how does the bottom hold up with the liquid from the meat?
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.
Love this quick and easy crowd pleaser!
I’m so happy to read this, Pam!
Is the nutrition facts per cup/taco? Aka 94 calories per cup?
Hi Makenna! Yes, the estimated nutritional info is for one taco cup. :)
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..
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!
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?
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!
Where can you buy Wonton Cups? Does Walmart or Giant Eagle carry them?
Hi Brianna! You can find wonton wrappers in the refrigerator section of most major grocery stores.
Great appetizer to eat while watching sports. Tasty! I have never used wonton wraps before so that was neat.
I’m so glad you enjoyed the recipe, Lisa!
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.
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.
Can you use any other wrappers instead of wonton wrappers i don’t to much like thoes wrappers.
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.
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.
You might try phyllo cups, found in the freezer section next to phyllo dough.
Fast to make, awesomely delicious, kids love them! If you like tacos, you”ll love these!
Woohoo! I’m so glad you enjoyed the recipe!
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!
No need to add water, Sue!
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
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!
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.
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!
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
I’m thrilled you enjoyed the recipe, Lillian! Happy holidays!
Delicious. Such a good idea!
I’m so thrilled you enjoyed the recipe, Anne!
Could you puff pastry for this instead of the wontons?
That should work, Maria! You’ll just likely need to adjust the bake time :)
are the tins regular size or the little ones?
Are these regular cupcake size or the mini muffin size?
Trying to “make ahead” as much as possible for a baby shower. Considering combining all of the filling ingredients for more of a cold taco salad idea. Has anyone done this? Tips?
Hi Melissa! You can make the taco cups a day in advance and prepare all of your fillings then assemble them right before serving.
i’m going to try these for a party. just want to know how do you recommend keeping warm or heating up?
Hi Bonnie – I recommend you 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.
To the meat mixture I added 1 can of well drained of Ro-Tel for that extra bit of kick
Awesome! I’m so glad you enjoyed the recipe, Colleen!
I made these and they were awesome! However, not all of my wontons stayed open all the way and weren’t as crispy as I wanted. So, the next batch I turned the muffin tin over and sprayed both sides of the wonton and laid them over the “bump”( I don’t know what to call it) and then baked them…this time they stayed open and were very crispy. But your idea of using a wonton is genius and they made great appetizers for our party
Awesome! I’m thrilled you enjoyed the recipe, JoNell!
The recipe says to put the wonton wrappers in the tin and then spray them with cooking spray? Wouldn’t it be the other way around?
Hi Amy! Lightly spraying the wonton wrappers with cooking spray helps them to turn golden brown as they bake. :)
How many Wontons do you recommend for large muffin cups? I don’t have mini ones.
Hi there! I used a regular-sized muffin pan for this recipe, not a mini one so you’ll need 12 wonton wrappers.
Sorry forgot to ask if that 1/3 cup hamburger was measured cooked or raw?
How much is a 1/3 cup ground beef in ounces?
Hi Rob – 1/3 cup equals 5.3 ounces.
Absolutely loved these! Was going to give it only 4 Stars but the fault was mine…I didn’t put enuf taco seasoning in the meat. Oh (and don’t you just hate these kinda people) I added like 5 to 6 pinto beans (good for you – legumes?!?) on top of the meat and an olive slice on top of it all. These were really great! I will be doing them again!
Ha! Thanks so much for your comment, Yvonne! I’m thrilled you enjoyed the recipe :)
I plan to make this recipe. If you make the cups in advance, how do you keep them fresh and how long will they keep before getting soggy?
Hi Sheila! The wonton cups can be made a day in advance and stored in an airtight container at room temp.
Very good and very easy!
I’m so glad you enjoyed the recipe, Ellen!
This was a great recipe! I had to improvise because my grocery store didn’t have wonton wraps – I used fully cooked phyllo shells and they worked well too ❤️
So glad you’re enjoying the recipe, Leslie!
These look great! Can I bake the wontons a few hours earlier and will they maintain?
WOW these are so perfect for an afternoon tea or lunch with friends . I have made the wonton cups before but never filled them with salad. This is a must try in the New Year. Thank you for the idea .
You are so welcome, enjoy!
So excited to try this!
Is this a mini muffin tray? or regular sized muffin tray?
These look yummy. Can they be prepared ahead of time and then cooked just before serving?
Absolutely, Barb! You can make the taco cups a day in advance and prepare all of your fillings then assemble them right before serving.
Yummy and easy
I’m so thrilled you enjoyed the recipe!
I am going to try this for my women’s club part! Wish me luck
I hope you enjoy the recipe, Georgia!
These look great, but how large do you cut the wonton squares?
Hi Alain! The wonton wrappers are roughly 3-inch squares.
Looking forward to making these, but the recipe calls for 1/3 cup of ground beef. That can’t be correct. Even 1/3 lb. of gr. beef doesn’t seem to be enough to fill 12 muffin cups.
Hi Sandy – 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!
These were a hit! Easy and yummy!!
Woohoo! I’m so glad you enjoyed the recipe, Dana!
These are delicious great for appetisers at a party
I’m so thrilled you enjoyed the recipe, Brenda!
best one yet; perfect for my family of 6. thank you so much
You are so welcome, Grace! I’m thrilled you enjoyed the recipe!
I never used wontons, but I have small size flour tortillas in the cupboard. Would that work if they’re cut to fit my muffin cups; or are they too thick?
Hi Shelly – I’ve never tried that so I can’t say for certainty what the results would be. Sorry I can’t be of more help!
Are these made in a mini muffin pan or a regular cupcake size muffin pan?
Hi Kelly. Love this. I used the soft tortillas and just cut them to fit the mini muffin tins. Worked just as good.
Thrilled you enjoyed the recipe, Peggy!
These are super easy and a hit at my last party. Will definitely be making these again.
Woohoo! I’m so thrilled you enjoyed the recipe, Maree!
Yet to make them will put them on the menus for our school canteen .a primary school
I hope you enjoy the recipe, Christine!
Is this recipe correct it say 1/3 cup of meat? Is that enough for 12 muffin tins??
Yep! It’s divided into 12 taco cups :)
I’ve made these before, and they are great! However, I use the mini filo shells that are bite size, and you don’t even need a muffin pan, or mess with the won ton wrappers, and they stand up on their own beautifully. Just bake them for a few minutes beforehand (not necessary, but I do it anyway), add the (hot) filling, and sprinkle the tops with thinly sliced green onion stems and extra cheese. It’s the perfect bite-size appetizer. You might want to make extra, as I guarantee you there won’t be any left over!
Awesome! I’m thrilled you enjoyed the recipe, Gini!
These look great! I wanted to confirm that these are made in regular muffin tins, not mini muffin tins. Right?
Yes, that’s correct!
Trying this one today! One question. When I initially looked at this recipe, I thought they were in mini muffin tins. Now I see the recipe says muffin tins. You use regular size tins, right? Thanks! I think they will be a hit at our cocktail group tonight!
Correct, a standard-size tin!
Easy recipe. Great family favorite.
I’m so thrilled you enjoyed the recipe, Nikki!
I just made this over the weekend, wonton wrappers seemed small so I used egg roll wraps and just had a bit more crunch. Was a huge hit- delicious and presentation was amazing. Thank you so much!
I’m so thrilled you enjoyed the recipe, Moriel!
I am excited to try this.. how fun. But I do have a question- because I have three family members with Celiac disease and have to eat gluten free..can you tell me how I could do this with soft corn tortillas? I could cut them down with a round cookie cutter – and put in a cupcake tin..but would I need to put oil on them before baking to make them crisp or what/
Hi Trudy! You can following the recipe as is, although you may need to adjust the bake time, and I’d also recommend greasing your muffin pan with cooking spray. Looking forward to hearing your results!
Do you really only use 1/3 cup of ground meat for this recipe? To this you would add two teaspoons of taco seasoning to make 12 cups. Something doesn’t seem right?
Hi Joanne – Yes, the proportions are correct! This recipe has been tested multiple times. :) You’ll see how the taco cups tray shrink when baked and you want enough room for cheese and toppings without them overflowing!