Taco cups are the perfect way to jazz up your Taco Tuesday routine! Swap the tortillas for crispy wonton wrappers, fill them up with seasoned ground beef and tomatoes, then let your family add their favorite toppings.
Spray an 18 cup muffin tin (see note) with nonstick cooking spray. Place a wonton wrapper in each cup of the muffin tin.
In a large frying pan, cook the ground beef or turkey, breaking it up into crumbles, until browned and cooked through, about 10 minutes. Drain grease if necessary.
Add tomatoes and taco seasoning, stir to combine. Continue to cook until most of the liquid is absorbed.
Remove from heat. Stir in 1 cup cheese.
Place about 1 tablespoon of meat mixture on top of each wonton. Add a second wonton and press down. Divide remaining filling up on top of the second wonton wrapper. Sprinkle each cup with the remaining cheese
Bake for 8 to 10 minutes or until cheese is melted and wonton wrapper is crispy around the edges.
Carefully pop taco cups out of the tins and serve with all your favorite taco toppings!
Notes
If you don't have an 18 cup muffin tin, you can use any combination you have, such as three 6 cup muffin tins, one 12 cup with one 6 cup, etc. If you don't have enough muffin tins, bake the taco cups in batches.
If you want to use tortillas instead of wonton wrappers, cut large tortillas into rounds about 4-inches in diameter. Press into muffin tins. Instead of doing a double layer, simply divide up the filling evenly between the cups. Baking time remains the same.
Nutrition information is calculated for 1 taco cup made with 90/10 ground beef and does not include toppings.
This recipe was originally posted as a vegetarian taco cup. Retested and revised 3/2024.
Vegetarian Taco Cups: Omit ground beef. Fill the taco cups with refried beans and shredded cheese instead. Bake as directed.