Tacos are great. Crumbling taco shells all over your shirt? Less great.
Enter taco cups. Wonton wrappers pressed into a muffin tin, baked until crispy, then filled with taco meat and cheese. They hold together perfectly. One bite. No mess. Everyone wants the recipe.
Makes 12 taco cups.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray.
Press Wontons
Place one wonton wrapper in each cup. Press down and up the sides.
Spray lightly with oil. Layer a second wrapper on top, rotated 45 degrees.
Press again. Spray with oil.
Pre-Bake
Bake empty shells for 5 minutes until lightly golden.
Cook Taco Meat
While shells bake, brown ground beef in a skillet. Drain fat.
Add taco seasoning and water. Simmer 5 minutes until thickened.
Fill and Bake
Fill each cup with taco meat. Top with shredded cheese.
Bake another 5-7 minutes until cheese melts and edges are crisp.
Top and Serve
Let cool 2 minutes. Run a knife around edges to release.
Add toppings. Serve warm.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 12 taco cups
Difficulty: Easy
Storage Notes
Refrigerate: Store baked (un-topped) taco cups in an airtight container for up to 3 days. Reheat at 350°F for 5-7 minutes. Add fresh toppings after reheating.
Freeze: Freeze baked, unfilled shells for up to 2 months. Reheat from frozen at 375°F for 5 minutes, then fill with hot taco meat.
Make Ahead Hack: Cook taco meat up to 3 days ahead. Assemble and bake when ready.
Not For Microwave: Microwave makes wonton shells chewy. Always use oven or air fryer to reheat.
