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.