These mini taco cups are made with crunchy wonton wrappers, seasoned taco meat with chili beans, melted cheese and topped with salsa ranch dressing. A family favorite!
Mini Taco Cups
I needed an easy Mexican appetizer last weekend and these wonton taco cups were screaming my name. Not only do they have classic Mexican flavors, but they are perfectly bite-sized and delicious. They hold their shape wonderfully and are easy to eat with your hands.
Mini taco cups start with a base of crispy wonton wrappers and are filled with a mixture of taco meat and chili beans cooked in a flavorful taco seasoning. They’re then finished off with shredded cheddar cheese, baked in the oven and topped with salsa ranch dressing.
They are a fun twist on traditional ground beef tacos and would be perfect for taco Tuesday or any other night, too!
Cooking Tips
- Spray the pan. Make sure to generously spray the bottom of each muffin cup with nonstick cooking spray before adding the wonton wrappers. The last thing you want is for the wontons to get stuck to the pan!
- Cookie scoop. Use a small cookie scoop (or Tablespoon) to scoop the meat mixture and cheese into each taco cup. This way each cup has the same amount and you won’t accidentally overfill (or underfill) any of them.
- Wonton wrappers. Because most wonton wrappers are refrigerated in order to keep them moist, it’s important to not keep them out on the counter for too long or they can dry up and become less pliable. When preparing the taco cups, I like to keep the wonton wrappers covered with a damp paper towel.
- Freshly grated cheese. The key to perfectly melted and gooey cheese is grating it yourself! The pre-shredded bags have extra additivities that keep it from fully melting, so I’d recommend grating a block of cheddar cheese with a cheese grater for best results.
Taco Cup Variations
- Wontons: If you can’t find wonton wrappers, flour tortillas would make a great substitution. Simply cut the tortillas into quarters, then press two of the pieces into the bottom of the muffin pan to form a cup. Then add the filling on top.
- Meat: To lighten it up, feel free to use ground turkey instead of beef. These would taste delicious made with shredded chicken as well.
- Filling: You can bulk up the filling a bit more by adding in corn, diced veggies or white rice.
- Sauce: Any type of creamy sauce tastes delicious on top. I love salsa ranch, but a cilantro lime crema or even just plain sour cream also works great.
- Spice: If you like heat, feel free to mix some red pepper flakes, hot sauce or chopped jalapenos into the filling.
Toppings
To finish off these mini taco cups, add on a few of your favorite toppings before serving. We also love to add a side of Mexican rice or cilantro lime rice.
- Sliced avocado or guacamole
- Diced tomatoes or pico de gallo
- Shredded lettuce
- Green onions
- Black olives
- Sour cream
- Avocado lime dressing
- Sliced jalapenos
- Cilantro
FAQs
You can use egg roll wrappers or my favorite substitute is to use a flour tortilla cut into 4 pieces and then use two pieces per taco cup.
Sure! Just add additional beans or refried beans. A recipe that is truly for everyone.
Let them rest in the pan for up to 5 minutes before trying to remove them. After 5 minutes, run a knife around the edge of each cup and they should slide out.
Yes! Make ahead up to 24 hours, cover with plastic wrap and store in the fridge until ready to bake.
We also love beef empanadas, walking tacos and this taco braid for more fun variations to taco night!
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Taco Cups
Video
Ingredients
Taco Cups:
- 24 wonton wrappers
- 1 cup shredded cheddar cheese
Taco Meat:
- 1 pound ground beef , or turkey
- 1 cup chili beans , undrained
- 1 cup salsa
- 2-3 teaspoons taco seasoning
Salsa Ranch:
- ¼ cup ranch dressing
- 2-3 Tablespoons salsa
Optional toppings: shredded lettuce, tomatoes, olives, green onions, sour cream, guacamole
Instructions
- Preheat oven to 375ºF. Spray a muffin pan with non-stick spray. Press 1 wonton wrapper into the bottom of the pan and set aside.
- Combine beef mixture. Cook one pound meat in a nonstick skillet over medium heat. Add 1 cup chili beans, 1 cup salsa and 2-3 teaspoons taco seasoning. Bring to a light boil, then reduce heat to low. Cover and simmer for about ten minutes. Remove from heat.
- Assemble and bake. Place about 1 Tablespoon of meat and 1 Tablespoon of shredded cheese in the bottom of each cup. Then place another wonton wrapper on top and fill with the remaining meat and cheese. Bake in the preheated oven for about 10-15 minutes, or until the wontons just begin to brown and these cheese is bubbly.
- Sauce. In a small bowl, mix together 1/4 cup ranch and 2-3 Tablespoons salsa. Place in the refrigerator until ready to serve.
- Garnish. Once taco cups are done, drizzle a little salsa ranch over top and add desired toppings. Serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Appetizers, Cinco De Mayo, Mexican, Mini appetizers, Super Bowl
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I feel really dumb asking, but what are chili beans exactly? These look so yummy!
They’re a can of pinto beans already mixed with chili seasonings. You can always use pinto and add in some extra chili seasoning if you can’t find them :)
My family got so excites over these! What a fun way to switch up taco night!
These are easy, cute, and kid friendly. Love these!
Holy macrel these look yummy! My kids would LOVE em!
I agree, my kids would love how they are mini!