Taco Cups
Wonton Taco Cups are a quick and easy appetizer. Crispy baked wonton cups hold all the best taco salad toppings for a delicious 2-bite snack.
Servings: 24 cups
Ingredients
- 24 Refrigerated wonton wrappers
- 1 pound Lean ground beef
- 1 Packet taco seasoning
- 1/4 cup Water
For serving
- Finely shredded Mexican blend cheese
- Finely shredded iceberg or romaine cheese
- Pico de gallo or store bought salsa
- Sour cream
- Store bought or homemade guacamole
- Cilantro for garnish chopped
Instructions
Wonton Cups
- Preheat oven to 350℉. Press wonton wrappers into the bottom of a mini pan, making 1 fold in the middle of each long edge of the wrapper. Ensure that the wonton wrapper is flat against the bottom of the cup so the finished cups have a flat base to stand up on. Keep the stack of unused wonton wrappers covered with a damp paper towel to prevent them from drying out.
- Spray cups lightly with non-stick cooking spray. Bake in the preheated oven for 5-7 minutes. or until golden brown. Remove baked cups from the muffin tin and allow to cool. To make filling them even easier, keep the cups in the muffin pan.
Taco Meat
- Preheat a large skillet over medium high heat, add a small drizzle of canola oil, and add the ground beef. Cook the ground beef, breaking up meat into very small pieces with a wooden spoon as it cooks, until no longer pink. Drain any grease from the pan.
- Add the taco seasoning and ¼ cup water, scraping up any brown bits on the bottom of the pan, reduce heat to low and simmer until sauce has thickened and most of the water has evaporated; about 2 minutes. Cool at least 10 minutes.
- Assembly: Place 1 teaspoon of finely shredded cheese in each cup, followed by 1 heaping teaspoon of taco meat. Top cups with shredded lettuce, a tiny dollop of sour cream, guacamole, and pico de gallo or salsa. Garnish with cilantro leaves if desired. Serve immediately. Or you can place the wonton cups filled with just the cheese and meat on a serving platter, and put your favorite taco toppings in small bowls alongside the cups and allow your guests to build their own taco salad cups.
Notes
You can make the taco meat a day or two ahead of time and store it in the refrigerator. Just warm it up gently in a saute pan over low heat when ready to use.
Store any leftover unused taco meat in the refrigerator for up to 3 days.
You can bake wonton cups a day ahead of time and store them at room temperature in an airtight bag. If moisture does get to them, just pop them in the oven for two or three minutes to re-crisp before filling.
Baked wonton cups will only stay crispy for an hour or two once filled.
Nutrition
Calories: 99kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 266mg | Potassium: 90mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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