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Taco cups are a fun, easy way to enjoy classic taco flavors in a crispy, handheld bite. Made with wonton wrappers, seasoned ground beef, salsa, and melted cheddar cheese, these muffin tin taco cups bake up golden and crunchy in about 25 minutes. I love this taco cups recipe because it works just as well for a quick weeknight dinner as it does for parties or game day appetizers, and everyone can add their favorite toppings before serving.
I’m always looking for another fun way to enjoy taco flavors beyond the usual taco night. I already love recipes like my taco stuffed shells because they turn classic taco ingredients into something a little different, and these taco cups follow that same idea. I cook ground beef with onion, taco seasoning, and salsa for a flavorful filling, then layer it with shredded cheddar and wonton wrappers in a muffin tin so everything bakes up crispy and golden. It’s a simple method with ingredients I usually have on hand, and the little cups make tacos feel fresh and fun every time I serve them.
Tips for Beginners
- Press the wonton wrappers firmly into the muffin tin. Use your fingers to press them into the bottom and up the sides so they hold their cup shape and bake evenly.
- Don’t overfill the cups. Leave a little space at the top so the layers stay contained. Too much filling can cause the taco cups to spill over or fall apart when removing them.
- Cook the taco filling until thick. After stirring in the salsa, let the mixture simmer for a few minutes so excess liquid cooks off. A thick filling helps the wonton wrappers stay crispy instead of soggy.
- Let the taco cups cool briefly before removing them. Give them 3–5 minutes to set after baking. This helps the cheese firm up and keeps the layers together when lifting them out of the muffin tin.
Taco Cups
Ingredients
- 24 wonton wrappers
- ½ tbsp olive oil
- ½ onion chopped
- 1 lb. ground beef sub for ground turkey or ground chicken
- 1 packet taco seasoning (3 tbsp)
- 1 cup salsa
- 1½ cups shredded cheddar cheese
- sour cream
- 2 roma tomatoes chopped
- ¼ cup chopped green onion
- 2 tbsp chopped cilantro
Instructions
- Preheat the oven to 375°F.
- Heat the oil in a large skillet over medium heat. Add in the onion and a sprinkle of salt. Cook for a few minutes until softened. Add in the beef and taco seasoning, and cook until browned. Stir in the salsa.½ tbsp olive oil, ½ onion, 1 lb. ground beef, 1 packet taco seasoning, 1 cup salsa
- Spray a 12-cup muffin tin with cooking spray. Line each muffin cup with a wonton wrapper, pressing it into the bottom and sides.24 wonton wrappers
- Spoon half of the ground beef mixture into each cup. Sprinkle cheddar cheese on top.1½ cups shredded cheddar cheese
- Press another wonton wrapper on top of the cheese layer. Then, add another layer of ground beef and cheese.
- Bake for 12-13 minutes until the wonton cups are crispy and golden brown.
- Top the shells with a dollop of sour cream, chopped tomatoes, chopped green onion, and chopped cilantro.sour cream, 2 roma tomatoes, ¼ cup chopped green onion, 2 tbsp chopped cilantro
Equipment
- 1 Muffin Tin
Becky’s Tips
- If you’re making these for a party, you can bake the taco cups and keep them warm in a 200°F oven until ready to serve.
- Set out bowls of toppings like diced tomatoes, green onions, cilantro, sour cream, or avocado so everyone can customize their taco cups.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Taco Cups Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 375°F so it’s fully heated by the time the taco cups are assembled.
Cook the taco filling: Heat ½ tbsp olive oil in a large skillet over medium heat. Add ½ chopped onion and a small pinch of salt, then cook for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent. Add 1 lb. ground beef and 1 packet (3 tbsp) taco seasoning to the skillet. Cook for 5–7 minutes, breaking up the meat with a spoon, until the beef is fully browned and no pink remains. Stir 1 cup salsa into the beef mixture and cook for 2–3 minutes until the mixture thickens slightly. The filling should look saucy but not watery, so the wonton wrappers stay crisp.
Prepare the muffin tin: Spray a 12-cup muffin tin with cooking spray. Press 12 wonton wrappers into the muffin cups, gently pressing them into the bottom and up the sides so they form small cups.
Add the first layer: Spoon about 1–2 tbsp of the beef mixture into each wonton cup. Sprinkle a small handful of the 1½ cups of shredded cheddar cheese evenly over the beef layer.
Add the second layer: Place another 12 wonton wrappers on top of the cheese layer, gently pressing them down so they fit inside the cups. Divide the remaining beef mixture between the cups, then sprinkle the remaining cheddar cheese over the top.
Bake the cups: Bake for 12–13 minutes, until the wonton wrappers are golden brown around the edges and crisp, and the cheese is fully melted.
Add toppings and serve: Let the taco cups cool for 3–5 minutes so they hold their shape, then top each with sour cream, 2 chopped Roma tomatoes, ¼ cup chopped green onion, and 2 tbsp chopped cilantro before serving.
How to Store and Reheat
Store leftover taco cups in an airtight container in the refrigerator for 3–4 days.
Reheat the taco cups in a 350°F oven for 8–10 minutes until warmed through, and the wonton wrappers are crispy again. Avoid microwaving if possible, since the wrappers will soften.
Freeze fully baked taco cups in a freezer-safe container for up to 2 months. Reheat them straight from frozen in a 375°F oven for 12–15 minutes until hot and crisp.
Serving Suggestions
When I serve these taco cups, I like to keep the taco night theme going with a few fun sides. Street corn chicken and rice bowls are a great option if I want something a little heartier alongside them. If I’m hosting friends or making these for game day, I’ll usually add a big tray of trash can nachos so everyone can keep snacking. And if I want an easy dip to round out the spread, I like setting out a bowl of crack corn dip with tortilla chips for scooping.
More Ways to Enjoy Tacos
- Taco Skillet: This one-pan taco skillet is an easy dinner made with ground beef, rice, cheese, and classic taco flavors.
- Birria Tacos: These birria tacos are filled with tender, slow-cooked beef simmered in a rich chile sauce, then crisped in tortillas with melted cheese. Serve them with the flavorful consommé for dipping.
- Mexican Tostadas: These Mexican tostadas start with crispy tortillas layered with refried beans, seasoned ground beef, and fresh toppings for an easy, crunchy taco-inspired meal.
