Tacos are great. Crumbling taco shells all over your shirt? Less great.
Enter taco cups. Wonton wrappers pressed into a muffin tin, baked until crispy, then filled with taco meat and cheese. They hold together perfectly. One bite. No mess. Everyone wants the recipe.
Ingredients
Makes 12 taco cups.
- 24 square wonton wrappers
- 1 lb (450g) ground beef (or turkey)
- 1 packet taco seasoning (or 2 tbsp homemade)
- ⅓ cup water
- 1 cup shredded Mexican cheese blend
- Cooking spray
Toppings:
- Sour cream
- Diced tomatoes
- Sliced olives
- Jalapeños
- Fresh cilantro
- Hot sauce
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray.
Step 2: Press Wontons
- Place one wonton wrapper in each cup. Press down and up the sides.
- Spray lightly with oil. Layer a second wrapper on top, rotated 45 degrees.
- Press again. Spray with oil.
Step 3: Pre-Bake
- Bake empty shells for 5 minutes until lightly golden.
Step 4: Cook Taco Meat
- While shells bake, brown ground beef in a skillet. Drain fat.
- Add taco seasoning and water. Simmer 5 minutes until thickened.
Step 5: Fill and Bake
- Fill each cup with taco meat. Top with shredded cheese.
- Bake another 5-7 minutes until cheese melts and edges are crisp.
Step 6: Top and Serve
- Let cool 2 minutes. Run a knife around edges to release.
- Add toppings. Serve warm.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 12 taco cups
Difficulty: Easy
Storage Notes
Refrigerate:
Store baked (un-topped) taco cups in an airtight container for up to 3 days. Reheat at 350°F for 5-7 minutes. Add fresh toppings after reheating.
Freeze:
Freeze baked, unfilled shells for up to 2 months. Reheat from frozen at 375°F for 5 minutes, then fill with hot taco meat.
Make Ahead Hack:
Cook taco meat up to 3 days ahead. Assemble and bake when ready.
Not For Microwave:
Microwave makes wonton shells chewy. Always use oven or air fryer to reheat.
