Taco Cups

Crispy Baked Taco Cups

• Prep time: 15 minutes
• Bake time: 12–15 minutes
• Yields: 12 individual taco cups (one standard muffin tin)

Ingredients

• The Shells:
  • 12 square wonton wrappers (found in the refrigerated produce or Asian section) OR small corn/flour tortillas cut into circles with a cookie cutter
  • Cooking spray or melted butter (for brushing the cups so they get ultra-crispy)
• The Beef Filling:
  • 1/2 lb ground beef (or ground turkey)
  • 1 small packet (about 2 tablespoons) taco seasoning
  • 1/4 cup water (or salsa)
• The Cheese & Toppings:
  • 1 cup shredded Mexican blend or sharp cheddar cheese
  • To serve: Diced tomatoes, shredded lettuce, sour cream, guacamole, or pickled jalapeños

Instructions

1. Preheat and Prep:
   Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with cooking spray.
2. Form the Cups:
   Press one wonton wrapper gently down into each muffin cup so it forms a little basket with the corners sticking up. Lightly mist or brush the exposed edges with a little cooking spray or melted butter so they golden up nicely.
3. Pre-Crisp the Shells:
   Bake the empty wonton cups for 5 to 6 minutes until they just start to turn golden at the edges. (This keeps them from getting soggy once the meat goes in!)
4. Brown the Beef:
   While the shells bake, brown the ground beef in a skillet over medium-high heat until fully cooked. Drain any excess grease. Stir in the taco seasoning and water, letting it simmer for 2 to 3 minutes until thick and flavorful.
5. Assemble the Cups:
   Spoon the seasoned taco meat into each pre-baked wonton cup. Top each one generously with shredded Mexican blend cheese.
6. Melt and Finish:
   Return the muffin tin to the oven for 5 to 7 minutes, or until the cheese is completely melted, bubbly, and the wonton edges are deep golden brown.
7. Load the Toppings:
   Let them cool in the pan for 3 or 4 minutes (they will firm up as they cool). Gently pop them out and load them up with your favorite taco fixings like sour cream, diced tomatoes, or a dollop of guacamole.

The Takeaway: Zero structural integrity failures, maximum crispiness, and completely customizable—taco cups turn standard taco night finger-food gold.