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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Appetizer

Easy Taco Salad Cups

Skip the forks in favor of your fingers with a party-friendly recipe for Easy Taco Salad Cups.
5 from 13 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

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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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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Comments

    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.

  1. 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

  2. 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?

    1. Hi Melissa! You can make the taco cups a day in advance and prepare all of your fillings then assemble them right before serving.

    1. 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.

  3. 5 stars
    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

  4. 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?

    1. Hi Amy! Lightly spraying the wonton wrappers with cooking spray helps them to turn golden brown as they bake. :)

    1. Hi there! I used a regular-sized muffin pan for this recipe, not a mini one so you’ll need 12 wonton wrappers.

  5. 5 stars
    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!

  6. 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?

  7. 5 stars
    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 ❤️

  8. 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 .

    1. Absolutely, Barb! You can make the taco cups a day in advance and prepare all of your fillings then assemble them right before serving.

  9. 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.

    1. 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!

  10. 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?

    1. 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!

  11. Hi Kelly. Love this. I used the soft tortillas and just cut them to fit the mini muffin tins. Worked just as good.

  12. 5 stars
    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!

  13. These look great! I wanted to confirm that these are made in regular muffin tins, not mini muffin tins. Right?

  14. 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!

  15. 5 stars
    Hi Kelly,
    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!

  16. 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/

    1. 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!

  17. Hi Kelly,

    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?

    1. 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!