Tacos are perfect. Except when they explode on your plate. Enter: the taco cup.
Same seasoned meat. Same toppings. Same glorious flavors. But this time, it all stays put inside a crispy, cheesy shell. Make them for Taco Tuesday. Make them for parties. Just make them.
Preheat and Prep
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Make the Shells
Press one wonton wrapper into each muffin cup, shaping it like a bowl.
Lightly spray with cooking spray.
Bake for 5 minutes until lightly golden.
Cook the Filling
Brown ground beef in a skillet over medium heat. Drain fat.
Add taco seasoning and water. Simmer for 5 minutes until thickened.
Assemble
Divide seasoned beef among the 12 cups.
Top each with shredded cheese.
Bake for 3-5 minutes until cheese is melted.
Add Toppings
Let cool for 2 minutes. Remove cups from the tin.
Top with lettuce, tomato, sour cream, salsa, or whatever you love.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 12 cups
Difficulty: Easy
Storage Notes
How to Store:
- Fridge: Store unfilled shells and beef separately for 3 days. Assemble fresh.
- Reheat shells: Oven at 350°F for 3 minutes to re-crisp.
- Not for freezing: Wonton shells get sad and soggy.
Pro Tip:
Double up the wonton wrappers (two per cup) for sturdier shells that hold more filling.
