Taco Wonton Cups
These amazing Taco Wonton Cups turn classic tacos into a crispy and flavorful handheld appetizer! Pair with your favorite taco toppings for a delicious bite that's easily customizable.
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Looking for a fun and easy appetizer that's great for hosting or game day? These amazing wonton taco cups take familiar flavors and twist them into a flavorful dish that's fun to eat.
A Quick Look at the Recipe
- ✅ Recipe Name: Taco Wonton Cups
- ⏱️ Ready In: ~30 minutes
- 👨👩👧👦 Serves: 32 servings
- 🍽️ Calories: ~107 per serving (estimated)
- 🥣 Main Ingredients: ground beef, salsa, taco seasoning, wonton cups, cheese
- 👌 Difficulty: Easy
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Why this Recipe Works
Make a batch of easy wonton tacos for a fantastic dish that's great for a crowd pleasing snack or even a quick dinner! Featuring flavorful lean ground beef, crispy wonton wrappers, and your favorite toppings of choice, these add a fun twist to taco night.
Super simple to make, this dish turns crunchy tacos into a bite-sized savory treat that's sure to satisfy. The perfect appetizer for game day or any party or special event!
And for more amazing appetizers, try my Bacon Jalapeno Popper Wonton Cups or these tasty Air Fryer Taco Pockets!
Key Ingredients Needed
- Ground Beef: I prefer lean ground beef for this dish to keep it slightly lighter.
- Wonton Wrappers: These are great for baking into a light and crispy shell that can hold all of your taco ingredients.
- Salsa: Thick jarred salsa works best; fresh salsa can be a little watery.
- Shredded Cheese: Cheddar cheese and Colby Jack are both great options. A Mexican blend also works well.
How to Make Taco Wonton Cups
- Step 1: Heat olive oil over medium-high heat in a large skillet. Add the ground beef and cook until browned.
- Step 2: Add the taco seasoning and salsa and combine well.
- Step 3: Melt the butter and use a silicon brush to spread butter on each wonton wrapper.
- Step 4: Press the wrappers into the cups of a muffin tin.
- Step 5: Fill each wonton wrapper with the ground beef filling mixture.
- Step 6: Top the wonton cups with shredded cheese and bake for 10 to 12 minutes at 350 degrees F.
Recipe Tips
- For a lighter result, you can use ground chicken or ground turkey instead of the beef.
- I recommend serving these immediately, but they can also be stored for 2 to 3 days in an airtight container in the fridge.
- To reheat, pop them back in the oven or use an air fryer.
- If you have wonton wrappers leftover, store them in the freezer for future use.
Recipe FAQ's
Yes, you can make these 2 to 3 days ahead of time. You can also prepare just the filling ahead of time and store it in the fridge, then assemble and bake the wonton cups when you need them.
For alternatives, you may be able to use gyoza wrappers, shumai wrappers, or egg roll wrappers in some cases (they made need to be cut smaller). Spring roll wrappers may also work in a pinch, but they might be too thin to support the cup shape.
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Wonton Taco Cups
Equipment
Ingredients
- 1 pound lean ground beef if using 80/20, no need for the olive oil
- 1 tablespoon olive oil
- 1 pkg taco seasoning or 2 tablespoons homemade
- 32 wonton wrappers
- 2 tablespoons butter melted
- 1 cup thick jarred salsa
- 2 cups colby jack cheese shredded
- 1 cup sour cream
- 1 cup pico de gallo
- 1/2 cup olives sliced
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Instructions
- Preheat the oven to 350 degrees.
- Heat a large 12 inch skillet on medium high heat and add the olive oil and ground beef, cook until browned and crumble.
- Add in the taco seasoning and salsa and cook another 2-3 minutes, remove from heat.
- Lightly brush the melted butter on each wonton wrapper and press each one into the muffin cups. Bake for 5-7 minutes or just until lightly browned.
- Fill each wonton cup with the taco mixture. I use a small cookie scoop for this, but a spoon will also work.
- Divide the cheese evenly on top of the taco cups evenly.
- Bake for another 10-12 minutes or until cheese is melted, careful not to burn them they can brown fast.
- Remove from the oven and top with a dollop of sour cream, pico de gallo and a sliced olive.
Notes
- 80/20 ground beef can be used, but leave out the olive oil and drain any extra fat before adding the seasoning and salsa. Ground chicken or turkey can also be used.
- Freeze any leftover wonton wrappers for another use.
- These wonton cups are best served right away, but leftovers can be stored in an airtight container for 2-3 days.
I made these taco wonton cups and they were such a fun and tasty little appetizer.