Easy Taco Cups Recipe tastes crispy, cheesy, and boldly seasoned in every bite. It suits busy weeknights, game day, and kid-approved dinners, and you can serve it in about 30 minutes. I make a batch when soccer practice runs late and the fridge looks at me with that empty stare.
Why You Should Try This Easy Taco Cups Recipe
These mini taco cups pack the flavor of classic ground beef tacos into a fun, handheld bite. Wonton wrappers bake up shatter-crisp, the cheese melts perfectly, and the filling hits that savory-taco-seasoning sweet spot.
They portion easily for parties or meal prep. You can swap the meat, change the heat level, and top them like a taco bar.
“Five stars. The cups stayed crisp, the kids inhaled them, and the tray emptied in minutes. I should have doubled the recipe.”
Ingredients You’ll Need
- 24 wonton wrappers, square or round (produce section). Pantry shortcut: use store-bought wrappers. Swap: cut 4-inch circles from small flour tortillas for a softer cup.
- 1 pound ground beef, 85 to 90 percent lean. Swap: ground turkey or chicken. Vegetarian: 2 cups black beans or plant-based crumbles.
- 1 packet taco seasoning (about 2 tablespoons). Pantry shortcut: use a packet. Brand notes: McCormick or Old El Paso both work well. Homemade seasoning also shines.
- 1/2 cup salsa or tomato sauce. Pantry shortcut: jarred salsa saves time. Pick mild or medium to match your crowd.
- 1 1/2 cups shredded cheddar or Mexican blend cheese. Pantry shortcut: pre-shredded works. Brand note: any low-moisture melt-friendly blend.
- 1/2 small onion, finely diced, optional.
- 1 jalapeño, seeded and minced, optional for heat.
- 1 cup black beans, rinsed and drained, optional add-in.
- 1/2 cup corn kernels, optional.
- 1 to 2 tablespoons olive oil or neutral oil.
- Kosher salt and black pepper, to taste.
Toppings
- Shredded lettuce, diced tomatoes, avocado, cilantro.
- Sour cream or Mexican crema, hot sauce, and lime wedges.
Equipment
- 12-cup muffin tin, lightly oiled or sprayed.
- Skillet, spatula, and spoon.
- Measuring cups and spoons.
- Small offset spatula or butter knife to loosen cups.
How to Make Easy Taco Cups
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
- Heat the oven to 375°F. Grease a 12-cup muffin tin so the cups release easily.
- Warm a skillet over medium heat. Add oil, then the onion and jalapeño, and cook 2 to 3 minutes until softened. Add the ground beef, break it up, and cook until browned. Drain excess fat.
- Stir in taco seasoning and salsa or tomato sauce. Simmer 2 to 3 minutes to thicken. Taste and season with salt and pepper. Stir in beans or corn if using.
- Press a wonton wrapper into each muffin cup so it hugs the sides. Add a heaping tablespoon of cheese, then a spoonful of beef mixture. Press a second wrapper on top and repeat with more beef and cheese.
- Bake 12 to 15 minutes until the edges look golden and the cheese bubbles.
- Cool 3 minutes. Slide a small offset spatula around each cup and lift them out. Top with lettuce, tomatoes, avocado, cilantro, a dollop of sour cream, and a squeeze of lime.
Tips & Tricks
Small tweaks make these taco cups extra crisp and flavorful.
- Use two wrappers per cup for structure and crunch.
- Keep the filling thick, not soupy. If it looks wet, simmer another minute.
- Want shatter-level crisp? Bake empty wrappers for 3 minutes before filling.
- Cut small flour tortillas into 4-inch circles for a softer, sturdy base. For gluten-free, use corn tortillas cut to fit.
- Season the meat warmly, then salt at the end to match your salsa’s salt level.
- Mix half the cheese into the hot meat so it binds, then sprinkle the rest on top.
- Scale the recipe with a second muffin tin. The oven handles two trays at once.
- For mild cups, swap jalapeño for green bell pepper. For spicy cups, add chipotle in adobo to the meat.
- Vegetarian swap: use black beans and corn with the same seasoning.
- Air fryer reheat works great: 350°F for 4 to 6 minutes to re-crisp leftovers.
What to Serve with Taco Cups
You can turn these into a full spread without much effort.
- Mexican rice or cilantro-lime rice.
- Refried beans or spicy black beans.
- Guacamole, pico de gallo, and extra salsa.
- Crunchy slaw with lime and cabbage.
- Simple green salad with creamy avocado dressing.
Storage Options
- Make-ahead meat: Cook and season the filling up to 3 days in advance. Store chilled and rewarm before assembling.
- Assemble ahead: Build the cups, cover the pan, and refrigerate up to 24 hours. Bake right before serving.
- Freeze unbaked: Assemble, freeze the pan until firm, then transfer cups to a freezer bag for up to 2 months. Bake from frozen at 350°F for 18 to 22 minutes.
- Freeze baked: Cool fully, then freeze up to 2 months. Reheat at 350°F until hot and crisp, about 10 to 12 minutes, or 350°F in an air fryer for 4 to 6 minutes.
- Storage: Refrigerate baked cups in an airtight container up to 4 days. Keep toppings separate so the shells stay crisp.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Cut small rounds from tortillas using a cookie cutter and press them into a muffin tin to form cups.
- Bake tortillas for 8-10 minutes or until lightly crispy.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add taco seasoning and water; simmer for a few minutes until thickened.
- Spoon beef mixture into each tortilla cup and top with shredded cheese.
- Return to oven for 3-5 minutes, until cheese is melted.
- Remove cups from oven and top with lettuce, tomato, sour cream, and black olives as desired.
- Serve warm and enjoy.