Crunchy Wonton Taco Cups are a fun twist on taco night, featuring crispy wonton wrappers filled with seasoned meat and your favorite taco toppings. Perfect as a game-day appetizer or a quick weeknight meal.
These crunchy taco cups were the perfect appetizer for a game night I hosted. I assembled them ahead of time (it took about 20 minutes) and then heated them up just before everyone arrived. They were a hit!
- Jen K.
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Bailey's Thoughts ...
When it comes to feeding my family, I’m always on the lookout for recipes that are both fun and practical—because let’s be honest, weeknights can get a little chaotic around here. This recipe is absurdly simple (my favorite kind). There’s just something about these little taco cups that feels special—they definitely give the impression you’ve put in more effort than you actually have.
If you’re after a recipe your kids can help with, these crunchy wonton cups are it. There’s something about pressing those wonton wrappers into a muffin tin that’s endlessly entertaining for little hands. Sure, the kids might give you side-eye when you add diced tomatoes to the beef, but trust me—you don’t want to skip it. Without those juicy tomatoes, the filling’s too dry. Send them out of the kitchen while you sneak them in if you have to.
The end result? A fun, hands-on dinner that everyone actually eats. But let’s be real: if you’re not in the mood for extra “help” in the kitchen, these taco cups are just as delicious when you make them solo. They are a perfect game day appetizer and I've made them for taco Tuesday dinner more times than I can count. They’re always a hit—crispy, savory, and perfectly bite-sized.
If you’re looking for more easy, crowd-pleasing appetizers, check out my Twice Baked Mexican Potatoes and Air Fryer Egg Rolls—both are quick, simple, and guaranteed to disappear fast.
-Bailey
Ingredients
Cooking Spray: Use any brand of non-stick cooking spray to prevent the wonton wrappers from sticking to the muffin tin.
Wonton Wrappers: Found in the refrigerated section near the tofu or fresh Asian products. These create the crispy shell for your taco cups.
Ground Beef: Opt for lean ground beef (85% lean or higher) to keep things on the lighter side while still packing in flavor.
Taco Seasoning: You can find this in the spice or Mexican food aisle.
Petite Diced Tomatoes (or Rotel for a spicier taco cup): Adds moisture and a touch of sweetness to the filling. For more heat, use Rotel, which includes diced tomatoes with green chilis.
Shredded Cheese: Grating your own cheese gives a better texture and melt, but pre-shredded cheese is perfectly fine and keeps things simple. Cheddar cheese or a Mexican blend works best.
Top Tip
Make sure to use the same skillet for cooking the bacon, chicken and vegetables. Frying the bacon separately would save time, but this allows the flavors of the bacon to infuse the entire dish and keeps clean up simple!
Instructions
Step 1 - Make the filling: Brown the sausage in a large skillet until fully cooked, then drain any excess fat. Add a packet of taco seasoning and stir in a can of petite diced tomatoes (or use tomatoes with green chilis for a spicier option). Mix everything together until well combined.
Step 2 - Prepare the muffin tin: Spray your muffin tin with non-stick spray and place a wonton wrapper into each cup, pressing it down gently to form a base. (Since shooting this video, this recipe has been updated. I recommend 2 wonton wrappers on the base to avoid a soggy bottom.)
Step 3 - Assemble the first layer: Top each wonton wrapper with a heaping tablespoon of taco meat and a tablespoon of shredded cheese.
Step 4 - Finish and bake: Press a second wonton into each muffin cup, top with another tablespoon of taco meat, and sprinkle with shredded cheese. Bake the wonton cups until the cheese is melted and the edges are golden brown.
Step 5 - Garnish and serve: Once baked, remove the taco cups from the muffin tin and garnish with your favorite toppings such as a dollop of sour cream, guacamole, salsa, or green chilis.
See recipe card for quantities and cook times.
Substitutions
Nonstick Cooking Spray: Brush the muffin tin with olive oil or melted butter instead. Both will help prevent sticking and add a touch of flavor.
Wonton Wrappers: Use small flour tortillas cut into smaller circles, or egg roll wrappers cut into quarters. Both will create a slightly different texture but still work well as a base.
Ground Beef: Swap with ground turkey, ground chicken, or even plant-based ground meat for a lighter or vegetarian option.
Taco Seasoning: Make your own seasoning blend by combining 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
Petite Diced Tomatoes (or Rotel): Use 1- 1 ½ cups of salsa in place of the diced tomatoes.
Shredded Cheese: Use any melty cheese like Monterey Jack, mozzarella, or a Mexican cheese blend. For a dairy-free option, use shredded vegan cheese.
Variations
Chicken Verde Wonton Cups: Swap out the ground beef for shredded rotisserie chicken and mix it with salsa verde instead of diced tomatoes. Top with Monterey Jack cheese and a sprinkle of cilantro. The result? A bright, tangy twist on the classic taco cup.
Vegetarian : Skip the meat entirely and go for a hearty mix of black beans, corn, and diced bell peppers. Season with your favorite taco seasoning and top with pepper jack cheese. These are just as satisfying and pack a serious flavor punch.
Gluten-free: swap the wonton wrappers for small corn tortillas. Cut them into circles and press them into the muffin tin just like the wontons.
Dairy-free: Skip the cheese and top with dairy-free sour cream or guacamole after baking. If you still want that cheesy vibe, use a dairy-free cheese that melts well.
Equipment
- Muffin Tin: A 12-cup tin for baking the taco cups.
- Large Skillet: For browning the ground beef.
- Slotted Spoon: To drain excess liquid from the meat mixture.
- Measuring Spoons: For accurate seasoning and filling portions.
- Mixing Spoon or Spatula: To stir and combine ingredients.
- Cheese Grater (Optional): If you’re grating your own cheese.
Storage
Meal Prepping Ahead:
Assemble the wonton taco cups and store them unbaked in the refrigerator for up to 24 hours. Cover the muffin tin with plastic wrap or foil, and bake when ready to serve.
Refrigerating:
Cool leftover baked taco cups completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to keep them crispy. Avoid microwaving to prevent sogginess.
Freezing:
Freeze unbaked taco cups on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the bake time.
Step by step video:
FAQ's: Wonton Taco Cups
Wonton wrappers are available in most grocery stores. Where I shop, they can be found with the tofu in the refrigerated section.
I have not been able to find a gluten-free and store-bought wonton wrapper that I love. If you need this recipe to be gluten-free cut corn tortillas to fit into the cupcake tin.
Yes, Wonton Taco Cups can definitely be made in advance. You can assemble them ahead of time and store them in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze the assembled, unbaked taco cups for up to 3 months. When you're ready to serve, bake them directly from the refrigerator or freezer, ensuring they come out crispy and delicious every time.
Recipe
Crunchy Wonton Taco Cups
- Total Time: 25 minutes
- Yield: 12 taco cups 1x
Description
Crunchy Wonton Taco Cups are a fun twist on taco night, featuring crispy wonton wrappers filled with seasoned meat and your favorite taco toppings. Perfect as a game-day appetizer or a quick weeknight meal.
Ingredients
For Crunchy Wonton Taco Cups:
- Cooking spray
- 36 wonton wrappers (2 per base layer, 1 per second layer)
- 1 lb. ground sausage
- 1 packet taco seasoning
- 1 can petite diced tomatoes (or tomatoes with green chilis for a spicier option)
- 2 cups shredded cheese (Cheddar or Mexican blend)
Optional Toppings:
- Sour cream
- Guacamole
- Salsa
- Green chilis
Instructions
- Make the Filling: In a large skillet, brown 1 lb. ground sausage over medium heat until fully cooked. Drain any excess fat. Add 1 packet taco seasoning and stir in 1 can petite diced tomatoes (or tomatoes with green chilis for a spicier option). Mix everything together until well combined.
- Prepare the Muffin Tin: Spray a 12-cup muffin tin with cooking spray. Place 2 wonton wrappers into each cup, slightly offsetting them to cover more surface area, and press them down gently to form a sturdy base.
- Assemble the First Layer: Top the wonton wrappers with a heaping tablespoon of the taco meat mixture and 1 tablespoon of shredded cheese.
- Finish and Bake: Place 1 wonton wrapper on top of the first layer in each cup, pressing down gently. Add another heaping tablespoon of taco meat and sprinkle with another 1 tablespoon of shredded cheese. Bake at 375°F for 12-15 minutes, or until the cheese is melted and the wontons are golden brown.
- Garnish and Serve: Once baked, remove the taco cups from the muffin tin and garnish with your favorite toppings such as sour cream, guacamole, salsa, or green chilis. Serve immediately and enjoy!
Notes
Gluten-Free Option: Replace the wonton wrappers with small corn tortillas cut into circles. Press them into the muffin tin just like the wonton wrappers for a crispy, gluten-free alternative.
Dairy-Free Option: Skip the cheese and top with dairy-free sour cream or guacamole after baking. You can also use a dairy-free cheese that melts well if you still want that cheesy flavor.
Vegetarian Option: Substitute the ground sausage with a mix of black beans, corn, and diced bell peppers. Season with taco seasoning as directed.
Avoid Sogginess: To prevent soggy bottoms, use a slotted spoon to scoop the taco meat into the wonton wrappers, draining any excess liquid.
Make Ahead: You can assemble the taco cups ahead of time and refrigerate them until ready to bake. They’re also freezer-friendly—just assemble, freeze, and bake directly from frozen, adding a few extra minutes to the bake time.
Crispier Cups: For an extra crispy finish, lightly spray the tops of the assembled taco cups with cooking spray before baking.
Customizable Heat: If you’re cooking for a crowd with varying spice preferences, use mild diced tomatoes and offer a selection of hot sauces or spicy salsa as toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Easy Dinner
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco cup
- Calories: 212
- Sugar: 0.4 g
- Sodium: 445.6 mg
- Fat: 2.8 g
- Carbohydrates: 33.7 g
- Protein: 11.7 g
- Cholesterol: 20 mg
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