How fun are these little Taco Cups made in a muffin tin?? I don’t think I’ll ever find another taco recipe I love more than these wonton tacos. They have double layers of crunchy taco shell, seasoned beef, spicy tomatoes, and gooey cheese all in one perfect bite!
These crunchy taco cups are such a huge hit because, I prefer soft tacos but Kevin prefers crunchy tacos. So whenever we had taco night, we always had to make two different kinds of taco recipe. BUT, this taco recipe the best of both worlds. The outside is satisfying crisp and crunchy, but the inside is soft and melty! Just how I like it. We both loved them!
How to Make Taco Cups (Step by Step)
To start, you’ll need one pound of ground beef, browned and drained.
And one can of diced tomatoes and green chilies. You can also just use regular petite diced tomatoes if you don’t like spicy.
Stir it all up to combine.
Now generously coat a standard size muffin tin with nonstick cooking spray. This is where we’re going to assemble our wonton tacos!
1 lb lean ground beef, browned and drained
1 envelope (3 tablespoons) taco seasoning
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
24 wonton wrappers
Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.