Servings 12 cups
Ingredients
- 12 wonton wrappers
- Cooking spray
- 2 teaspoons vegetable oil
- 1/2 cup ground beef or turkey
- 1 teaspoon 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.
Video
Easy Taco Salad Cups (Finger-Friendly Appetizer)
Easy Taco Salad Cups! They take minutes to make and are the perfect bite-sized appetizer. Swap in your favorite taco fillings then top them off with guac and salsa. FULL RECIPE: https://www.justataste.com/easy-taco-salad-cups-recipe/
Notes
- Ground beef: After recently re-testing this recipe I've increased the amount from 1/3 cup to 1/2 cup for a more generous fill.
- Muffin pan: Use a standard 12-cup muffin pan.
- Make ahead: Bake the wonton cups up to 24 hours in advance and store in an airtight container at room temperature. Cook the taco meat and prep your toppings up to 24 hours ahead, and refrigerate separately in airtight containers. Assemble right before serving for the crispiest result.
- ★ Did you make this recipe? Don't forget to give it a star rating below!