Easy Taco Cups with Ground Beef and Cheddar in Wonton Shells Recipe
These Easy Taco Cups combine savory ground beef and melty cheddar cheese stuffed inside crispy baked wonton wrappers, creating a delightful finger food perfect for appetizers, game day, or taco nights. They’re fun to make and serve, with customizable toppings like sour cream, guacamole, and fresh cilantro to elevate every bite.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 12 taco cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Taco Cups
- 24 wonton wrappers (2 per cup)
- 1 lb. ground beef (90/10 recommended)
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1¼ cups shredded cheddar cheese
- ½ white onion, diced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Splash of olive oil for sautéing
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
- Chopped tomatoes
Instructions
- Preheat the oven. Set your oven to 400°F (205°C) and lightly spray a 12-cup muffin tin with cooking spray to prevent sticking.
- Prepare the taco filling. Heat a splash of olive oil in a large skillet over medium heat. Add the diced onions and sauté until tender, about 2-3 minutes. Add the ground beef along with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook, stirring frequently, until the beef is browned and cooked through, approximately 3-4 minutes.
- Add diced tomatoes. Stir in the drained petite diced tomatoes and continue cooking until most of the liquid has evaporated, around 5-7 minutes, stirring occasionally to prevent sticking.
- Assemble the taco cups. Place one wonton wrapper into each muffin cup, gently pressing down to form a cup shape. Add a small sprinkle of shredded cheddar cheese, then place a second wonton wrapper on top, pressing down to adhere to the cheese layer. Spoon about one tablespoon of the ground beef mixture into each cup, then top with the remaining shredded cheddar cheese.
- Bake. Transfer the muffin tin to the oven and bake for 13-17 minutes, until the wontons are golden and crispy and the cheese is melted. Start checking at 10 minutes to avoid burning. Remove when crispy to your liking.
- Cool and remove. Run a sharp knife around the edge of each cup to loosen, then carefully pop the taco cups out of the tin. They will crisp further as they cool.
- Garnish and serve. Top with your favorite garnishes such as sour cream, guacamole, chopped cilantro, or diced tomatoes and serve immediately for a delicious appetizer or finger-food taco experience.
Notes
- Once the taco cups are removed from the tin, they’ll crisp up more as they cool, making them even more enjoyable.
- Make sure the diced tomatoes are well-drained to prevent sogginess.
- You can customize the seasoning to your taste by adjusting the chili powder or adding a pinch of cayenne for heat.
- These taco cups are best served fresh but can be reheated in the oven to retain crispness.
Keywords: appetizer recipes, cheese, ground beef, taco bites, taco cups, wonton wrappers
