Where do you buy wonton wrappers?u003cbr/u003e

Wonton wrappers are available in most grocery stores. Where I shop, they can be found with the tofu in the refrigerated section.

Are wonton wrappers gluten-free?u003cbr/u003e

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.

Can wonton taco cups be made in advance?u003cbr/u003e

Yes, u003cstrongu003eWonton Taco Cupsu003c/strongu003e 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.

30 Minute Crunchy Wonton Taco Cups (Easy Recipe)

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

Scale

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

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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.