The Absolute MOST Delicious Taco Cups (And The Best Taco Meat!)
The Absolute MOST Delicious Taco Cups
(Tiny, crispy, cheesy, and slightly dangerous in the best way possible.)
There are tacos, and then there are taco cups—a.k.a. the bite-sized beauties that make you feel like a snack while you’re eating one.
These little guys are crispy, cheesy, beefy, and highly addictive. I made them for a weeknight dinner once, and now they mysteriously show up at every game day, birthday, random Tuesday, and “ugh, what should I make?” moment.
You’ve been warned.
Why Taco Cups Are That Girl
- Wonton wrappers = the secret weapon. They crisp up like a dream and make the perfect little edible shell.
- They’re easy to customize. Got picky eaters? Great. Everyone gets their own cup. No negotiations.
- They cook fast. Like, 15 minutes in the oven fast.
- They’re cute. And yes, that matters.
What’s In These Magical Little Cups?
These taco cups come together with basic pantry staples and fridge regulars—nothing fancy, just flavor-packed:
- Wonton Wrappers (24) – Two per cup to get that crunchy layered shell.
- Ground Beef (1 lb, 90/10) – Cooked and seasoned to perfection.
- Petite Diced Tomatoes (1 can, 14.5 oz.) – Adds flavor and moisture without turning your cups into soup.
- White Onion (½ diced) – Because tacos deserve that sweet onion bite.
- Shredded Cheddar (1¼ cups) – Melty cheese = non-negotiable.
- Spices: Chili Powder, Cumin, Paprika, Garlic Powder, Onion Powder, Salt, Pepper – Basically a DIY taco seasoning that slaps.
- Optional Toppings – Sour cream, guac, diced tomatoes, chopped cilantro… go wild or keep it simple.
Let’s Talk Wonton Wrappers for a Sec 🧠
Fun fact: Wonton wrappers are made with the same ingredients as fresh pasta—flour, water, and egg—but they’re thinner and crisp up way faster in the oven. They’re usually found in the refrigerated section by the tofu or egg roll wrappers. Once you find them, you’ll suddenly start putting everything in them. Taco cups, pizza cups, breakfast cups… it’s a slippery (and delicious) slope.
How They Come Together
These are the kind of appetizers (or dinners, we don’t judge) that look fancy but are secretly super easy:
You’ll cook the beef with the onion, stir in your spices and tomatoes, layer two wonton wrappers into each muffin tin slot, fill them with the taco mixture, top with cheese, and bake until golden and bubbly. Top them however your heart desires—then try not to eat 6 in one sitting. (Good luck with that.)
When to Make These
- Weeknight dinner when you want something fun
- Parties or potlucks (they disappear fast)
- Game day, because obviously
- After-school snack for kids—or adults
- Literally any time you need something fast, fun, and satisfying
Bottom line: These taco cups are crispy, cheesy, and entirely too good for how easy they are. Your muffin tin just found its true calling.
The Absolute MOST Delicious Taco Cups
Ingredients
- 1 lb. ground beef
- 1 14.5 oz. canned petite diced tomatoes
- 1¼ cups shredded cheddar cheese
- ½ of a white onion diced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1/4 tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- 24 wonton wrappers
- Toppings: sour cream guacamole, salsa, taco sauce
Instructions
- Preheat the oven to 400°F and lightly grease a standard 12-cup muffin pan with nonstick spray.
- Start the filling. Heat a drizzle of avocado oil in a large skillet over medium heat. Add the diced onion and cook until soft and fragrant.
- Cook the beef. Add the ground beef and brown. Break it up with a spatula and cook until browned and no longer pink—about 3 to 4 minutes. Add all the spices and let them toast.
- Add the tomatoes (don’t drain!). Stir in the drained diced tomatoes and let the mixture simmer until most of the liquid has reduced, stirring every so often—about 7-10 minutes.
- Assemble the taco cups. You may have to trim your wonton wrappers (I did). Press one wonton wrapper into each muffin tin slot, gently pressing it to form a cup shape. Sprinkle a little shredded cheese into the bottom of each cup, then press a second wonton wrapper on top.
- Fill ’em up. Add a heaping spoonful of the taco filling into each cup, then top with more shredded cheddar.
- Bake it up. Pop the pan in the oven and bake for 13 to 17 minutes, or until the edges are golden brown and crispy and the cheese is melted and bubbly. (Check them around the 10-minute mark just in case your oven runs hot.)
- Time to serve. Let the cups cool for a minute or two, then run a knife around the edges to loosen and lift them out. Top with your favorite taco fixings like sour cream, guac, or chopped tomatoes—and dig in!
Yummmmm