Wonton Taco Cups
These crispy and flavorful Taco Wonton Cups are perfect to pile high with your favorite fix-ins for a fun take on taco night!
Servings 32 servings
Calories 107kcal
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
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.
Nutrition
Serving: 1serving | Calories: 107kcal | Carbohydrates: 7g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 281mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
