Set out a variety of toppings and let everyone build their own. It keeps things simple, makes dinner more fun, and ensures everyone gets their taco cups just the way they like them.
The best part is the texture. Baking the wonton wrappers gives them an extra-crispy crunch that pairs perfectly with the warm layers of beans, taco meat, and melted cheese.
For more taco inspired recipes, try: Sheet Pan Chicken Tacos, Shredded Chicken Tacos With Pineapple Salsa or Creamy Beef Taco Soup.
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Why You Will Love This Recipe
- They are easy. This recipe comes together without a lot of effort, making it a great option for either an appetizer or a casual dinner. There are a few steps, but each one is simple enough that kids can help along the way.
- They are fun. These taco cups are a playful twist on classic tacos. Letting everyone customize their own with favorite toppings makes them perfect for parties, game day or even a relaxed taco night at home.
- The layers. Each cup starts with refried beans, followed by seasoned ground beef and melted cheese, then finished with whatever toppings you love most. Every bite has a little bit of everything.
Ingredients
Here are notes about some of the ingredients needed for these wonton taco cups:
- Oil: Canola oil is what the recipe calls for, but vegetable oil or avocado oil work just as well. Olive oil is fine too, especially for cooking the beef.
- Onion: You will need just one small white onion. Yellow onion is a good substitute if that's what you have on hand.
- Garlic: Fresh minced garlic will always provide the best flavor. Garlic paste or jarred minced garlic will also work in a pinch.
- Jalapeño: I like to take the seeds and membrane to tame down the heat a bit. You can leave that in if you prefer the spiciness! Swap in a pinch of crushed red pepper flakes if you don't have a fresh jalapeño.
- Chili powder
- Cumin
- Coriander: If you don't have coriander, you can leave it out or replace it with a small pinch of additional cumin.
- Ground beef: I like to use lean ground beef (usually 93-96% lean). This ensures that the beef mixture isn't too greasy when you add it to the taco cups. Ground turkey or ground chicken can be used as a lighter option.
- Picante sauce: You can use whichever heat level you prefer. I typically choose mild for this. Salsa works as a substitute if needed.
- Wonton skins: These are typically found in the refrigerated produce section near tofu or fresh noodles. Egg roll wrappers can work, but you'll need to cut them down to size.
- Beans: Refried pinto or black beans work great in this.
- Cheese: Shredded sharp cheddar cheese is what we prefer to use for this. You could also use pepper jack, a Mexican blend, Monterey jack...or any cheese you like, really!
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Go vegetarian: Skip the meat and use extra refried beans, seasoned black beans or a mix of beans and sautéed peppers and onions.
- Turn them into a taco bar: Set out different fillings like beef, chicken, or beans and let everyone build their own cups. This works especially well for parties or game day.
- Shortcut version: Use store-bought taco seasoning instead of individual spices to save time on busy nights.
These little taco cups have not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Muffin tin: A standard muffin tin helps shape the wonton wrappers into sturdy, crispy cups that hold all the taco fillings without tipping or breaking.
Step by Step Instructions
STEP 1: Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 4 minutes, or until softened.
STEP 2: Add the garlic, jalapeño, chili powder, cumin, coriander, salt, and pepper. Sauté for about 1 minute before adding the ground beef. Cook beef for about 3 minutes or until it's browned. Be sure to break the ground beef up with a wooden spoon.
STEP 3: Stir in the picante sauce and cover the skillet. Reduce the heat and simmer for 10 minutes, stirring occasionally.
STEP 4: Spray a muffin pan with nonstick cooking spray. Preheat the oven to 350°F.
Arrange one wonton skin in each muffin cup. Be sure to press the skin to the edges and along the bottom.
STEP 5: Take about 1 tablespoon of the refried beans and place that in the center of each wonton wrapper. I like to use a spoon to spread the beans out a bit to cover the entire bottom of the wonton skin.
STEP 6: Arrange another wonton wrapper on top of the refried beans, pressing along the bottoms and edges. I like to make sure I put the second wonton skin on in the opposite direction of the first one, so the corners are staggered.
STEP 7: Divide the ground beef mixture, placing about 1 tablespoon in the center of each of the wonton wrappers.
STEP 8: Top with shredded cheese, about 1 tablespoon of cheese per taco cup.
STEP 9: Bake the taco cups in a 350°F oven for about 15 minutes or until edges are golden brown and the cheese is melted. Let them cool slightly and then top with your favorite taco toppings.
Expert Tips
A few simple ways to make this crunchy taco cups recipe turn out just right:
- Get creative with the toppings. The possibilities are endless when it comes to what you can have available. You could add a small dollop of sour cream or guacamole, taco sauce, pico de gallo, diced onions, green onions, green chiles, black olives, etc.
Game Plan 📋
Here's how I make these Crunchy Wonton Taco Cups work for busy weeks, last-minute gatherings, and nights when we need dinner to feel fun without extra effort.
- Prep the beef ahead: Cook the ground beef mixture up to 2 days in advance and store it in the refrigerator. Reheat gently before assembling the taco cups.
- Get toppings ready early: Shred the cheese and prep any toppings (lettuce, tomatoes, jalapeños, etc.) ahead of time so everything is ready to go when it's time to eat.
- Easy to grab and go: These taco cups are sturdy, handheld and easy to eat on the way out the door or in the car between activities.
- Leftovers work too: Leftover taco cups reheat well in the oven or air fryer to bring back the crunch and they're surprisingly good cold straight from the fridge.
FAQ
Yes. You can use tortillas cut into rounds, but they won't get as crispy as wonton wrappers. If using tortillas, lightly brush them with oil and bake a minute or two longer to help them crisp up as much as possible.
Yes. They're great at room temperature, which makes them easy to set out for parties. For the best texture, try to serve them within an hour or two of baking.
Absolutely. Ground turkey is a great substitute for ground beef. Use a little oil when cooking and season generously to keep it flavorful and tender.
Storage
Refrigerator Storage: Store leftover taco cups in an airtight container in the refrigerator for up to 3 days.
Freezer Storage: The assembled taco cups are best enjoyed fresh, but you can freeze the cooked beef filling separately for up to 2 months.
Reheating: Reheat taco cups in a 350°F oven or air fryer until warmed through to help bring back the crispness.
More Recipes To Try
Looking for other recipes to make? Try these:
If you make these Crunchy Wonton Taco Cups, let me know where they fit into your week. Leave a comment or tag me on Instagram @heysnickerdoodle. ❤️They're a go-to around here on busy nights and game days.
Recipe
Crunchy Wonton Taco Cups
Ingredients
- 1 ½ teaspoons canola oil
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeno
- 1 ½ teaspoons chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 8 ounces ground beef
- 2 tablespoons picante sauce
- Cooking spray
- 24 wonton wrappers
- 1 cup refried beans
- 2 cups shredded cheddar cheese
For Topping:
- Shredded iceberg lettuce
- Diced tomato
- Sliced ripe olives
- Sour cream
Instructions
- Preheat oven to 350°F.
- Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add onion and saute 4 minutes, stirring occasionally. ½ cup diced onion
- Add garlic and next 6 ingredients (through salt). Saute 1 minute, stirring constantly. 1 tablespoon minced garlic, 1 tablespoon minced jalapeno, 1 ½ teaspoons chili powder, ¾ teaspoon ground cumin, ¾ teaspoon ground coriander, ¼ teaspoon black pepper, ⅛ teaspoon salt
- Add beef and cook for 3 minutes or until browned, stirring to crumble. 8 ounces ground beef
- Stir in picante sauce. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. 2 tablespoons picante sauce
- Meanwhile, prepare the taco cups. Spray muffin tin with cooking spray. Arrange one wonton wrapper in each cup. Press the wrapper to the edges and along the bottom. 24 wonton wrappers
- Place 1 tablespoon refried beans on top of each wonton wrapper, using a spoon to spread the beans out. 1 cup refried beans
- Place another wonton wrapper on top of the beans, staggering the corners with the first wrapper and pressing bottoms and edges. Place 1 tablespoon of beef mixture on top of the wonton wrapper and top with 1 tablespoon cheese.
- Bake in 350°F oven for 15 minutes or until edges are golden and cheese is melted. Let cool slightly. Top with your choice of toppings and enjoy!
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Charlotte Behan says
I love tacos and these are soooo
Good and such variations. Easy to make . Wow