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These Mini Taco Cups turn ordinary taco night into a fun, small-sized treat that everyone from kids to grown-ups will gobble up. The crunchy wonton cases make the perfect holder for tasty taco beef and gooey cheese, making them great for everything from sports viewing snacks to family dinners when you're looking for something a bit different.
I whipped these up during a football party last season and they were gone quicker than anything else I served. My brother-in-law who normally stays away from new foods ate about seven of them and wanted me to tell him how to make them before he left.
Ingredients
- Ground beef: Makes up the main filling, go with 85/15 meat for good taste without too much fat
- Taco seasoning packet: Gives you all those Mexican flavors without needing lots of different spices
- Wonton wrappers: Make the crunchy outer shell that keeps everything inside, you'll find them near the tofu in the cold section
- Cheddar cheese: Adds that bold tangy flavor that works so well with the meat
- Monterey Jack cheese: Gives you that smooth meltiness and amazing stretchy pull
- Sour cream: Tones down the heat and adds a rich creaminess
- Green onions: Give a light onion taste that isn't too strong
- Diced tomatoes: Add some juicy bits and nice color
- Black olives: Bring a salty touch that cuts through the richness, you can skip them but they're pretty good
- Jalapeño slices: Add some kick for folks who like things spicy
How To Make Mini Taco Cupcakes
- Get the muffin tin ready:
- Spray every cup in your muffin tin with plenty of cooking spray, making sure to get the sides too. This stops the wontons from sticking and helps them get nice and crispy in the oven.
- Fix the taco meat:
- Cook the ground beef in a pan on medium heat for about 7 minutes, breaking it up as it cooks. Drain off all the extra fat before you put in the taco seasoning and water. Let it bubble for 5 minutes, stirring now and then so the flavors mix and the sauce gets thicker.
- Put the cups together:
- Push a wonton wrapper into each muffin spot, carefully folding the edges to make a cup shape without breaking them. They'll stick up past the top at first but will shrink a bit while baking. Put about 1½ tablespoons of the taco meat mix into each wonton cup, but don't stuff them too full.
- Top with cheese and bake:
- Sprinkle a big tablespoon of the mixed cheeses on top of each meat-filled cup, sharing it evenly between all 12 cups. The cheese isn't just tasty—it also helps keep everything together. Bake at 375°F for 10-12 minutes, keeping an eye on them toward the end so they get golden edges without burning.
- Add toppings and eat:
- Let the cups cool in the tin for 3-4 minutes before taking them out, which helps them stay together. Put a little sour cream on top of each one and sprinkle with green onions, tomatoes, and any other toppings right before you serve them so everything stays fresh.
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When I first tried making these, I realized the wonton wrappers were really the key ingredient. My daughter Emma, who usually takes regular tacos apart, ate these without any fuss because everything stays tucked inside the crispy shell. Now they're on our dinner menu at least twice every month.
Make Ahead Instructions
You can partly prep these taco cups ahead of time to make hosting easier. The taco meat can be cooked up to two days early and kept in a sealed container in the fridge. When you're ready to eat, just warm up the meat in the microwave or on the stove before putting the cups together. But I wouldn't fill the wonton wrappers until you're about to bake them, since they can get soggy if they sit with wet ingredients too long.
Variations To Try
What's great about these taco cups is how many ways you can change them up. For a meatless option, swap the beef for a mix of black beans and corn with the same taco spices. If you like chicken better, use shredded store-bought rotisserie chicken mixed with taco seasoning for an even faster meal. For a morning twist, fill the wonton cups with scrambled eggs, breakfast sausage, and cheese, then top with salsa and avocado after baking. You can really try all sorts of fillings.
Serving Suggestions
Set up a small taco station next to these cups with little dishes of extra toppings like guacamole, fresh salsa, different hot sauces, and lime wedges. Let everyone add their own favorites for a fun eating experience. They go really well with a basic side salad with lime dressing or a small bowl of tortilla soup for a full meal. At parties, arrange them on a big plate surrounded by colorful toppings for a pretty display that makes it easy for people to grab what they want.
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Storage Tips
Any leftover taco cups will stay good in a sealed container in the fridge for up to 3 days. To warm them up, put them in a 350°F oven for about 5-7 minutes until they're hot and crispy again. Don't use the microwave or the wonton wrappers will get soft and floppy. For the best results, keep any unused toppings separate and add them after reheating. While you can freeze these after cooking, the wonton wrappers never really have the same texture after thawing, so they're much better when fresh.
Frequently Asked Questions
- → How should I cook the beef?
In a skillet, cook ground beef on medium heat until it's browned. Drain the grease, toss in taco seasoning and water, then simmer while stirring for 5 minutes until thickened.
- → Can I prep these ahead?
Definitely! You can cook the beef and prep the wonton layers ahead. Just refrigerate them covered, then bake fresh when you're ready to eat for the best crunch.
- → What can replace wonton wrappers?
If you can’t find wonton wrappers, try using phyllo dough or tiny flour tortillas. Keep an eye on baking times to make sure they're crispy enough.
- → What's the best way to store leftovers?
Pop leftover taco cups in a sealed container and refrigerate them for up to three days. Simply reheat in an oven at 350°F (175°C) for 5-7 minutes to bring back the crispiness.
- → Is it okay to change the toppings?
Go for it! Top them with sour cream, fresh tomatoes, onions, olives, or jalapeños. You can even try guacamole or salsa to mix things up.