Crispy little wontons wrapped around taco meat, cheese, and toppings of your choice make one of the best party appetizers you can fit in the palm of your hand!
Why this recipe works
Taco meat, cheese, and all the fixin’s you want loaded inside a crispy wonton wrapper. Now that’s what you call taco cups. These babies are double decker style starting with a wonton on the bottom topped with meat and cheese followed by another layer of wonton, beef, and cheese. From there, you choose the toppings. Salsa fresca, sour cream, guacamole, cilantro, you name it (as long as you can fit it).
Honestly, they couldn’t be easier and make a fun little football or potluck appetizer. We first made them the night our daughter had a couple of friends over, and they were gone so quickly. Although they’re considered finger food, they can easily pass as dinner, especially because you can eat more than two without even noticing.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHELL – I would recommend wonton wrappers for this recipe instead of tortillas because they are thinner and crisp up great! You can typically find wonton wrappers in the refrigerated section (usually near produce) of the grocery store.
CHEESE – Use any of your favorite cheeses for this recipe. Sharp cheddar is a go-to, but Pepper Jack, a Mexican blend, or even Gouda works great as well!
TACO MEAT – While we use our homemade taco seasoning, you can certainly use a taco seasoning packet from the grocery store instead. Whichever you prefer.
ADDITIONS – If you like, you can incorporate refried beans. Simply add a spoonful to the first wonton before the meat. Rotel is a popular addition, we would suggest adding it after the meat layer. You can also mix Rotel and/or refried beans right into the meat in the skillet!
TOPPINGS – There are so many to choose from. Guac, sour cream, pico de gallo, cilantro, pickled jalapeno slices, lime juice, or salsa verde are all solid choices. You don’t want to load them up TOO much so use your toppings sparingly!
How to Make Taco Cups
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F and spray a 12 cup muffin pan with non stick cooking spray.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Add ground beef and taco seasoning and cook until no pink remains.
- Add one wonton wrapper to each muffin pan cavity, add a spoonful of cooked beef and a spoonful of cheese.
- Top with a second wonton wrapper, and the remaining beef and cheese.
- Bake in preheated oven for 15-18 minutes.
- Allow to cool on wire racks until easy to handle. Add your favorite toppings and serve.
Frequently Asked Questions & Expert Tips
Yes, you can prepare the base of the taco cups (layers of wrapper, meat, and cheese) ahead of time and store them in the refrigerator until you’re ready to bake them. I wouldn’t suggest any longer than a day ahead, but a couple of hours in advance is ideal so the wonton wrappers don’t get too soggy.
Store any cooled leftovers in an airtight container kept in the refrigerator for up to 3 days. Reheat in a 350F oven until heated through and the wrappers are crisp.
Serving Suggestions
Taco cups are best enjoyed fresh, while the wrapper is still crunchy. So, if needed, assemble them an hour or two in advance and bake them when you’re ready to enjoy.
As for toppings, go crazy! Nacho-style pickled jalapeno slices, sour cream, salsa, pico de gallo, guacamole, diced tomatoes, or lime juice are some of our favorites around here. I always squeeze a bit of lime juice on top and sprinkle with cilantro before eating!
More Appetizer Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Taco Cups
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 Tablespoon olive oil
- 1 pound lean ground beef
- 1 Tablespoon homemade taco seasoning or one envelope store bought
- 24 wonton wrappers
- 6 ounces shredded cheddar cheese
Optional Toppings
- pico de gallo
- sour cream
- fresh lime juice
Things You’ll Need
- Muffin pan 12 cavity
Before You Begin
- I would recommend wonton wrappers for this recipe instead of tortillas because they are thinner and crisp up great.
- If you like, you can incorporate refried beans. Simply add a spoonful to the first wonton before the meat. Rotel is a popular addition, we would suggest adding it after the meat layer. You can also mix Rotel and/or refried beans right into the meat in the skillet!
- There are so many toppings to choose from. Guac, sour cream, pico de gallo, cilantro, pickled jalapeno slices, lime juice, or salsa verde are all solid choices. You don’t want to load them up TOO much so use your toppings sparingly!
Instructions
- Preheat oven to 375 F and spray a 12 cup muffin pan with non stick cooking spray.
- Heat olive oil in skillet over medium-high heat until shimmering.1 Tablespoon olive oil
- Add ground beef and taco seasoning and cook until no pink remains.1 pound lean ground beef, 1 Tablespoon homemade taco seasoning
- Add one wonton wrapper to each muffin pan cavity, add a spoonful of cooked beef and a spoonful of cheese.24 wonton wrappers, 6 ounces shredded cheddar cheese
- Top with a second wonton wrapper, and remaining beef and cheese.
- Bake in preheated oven for 15-18 minutes.
- Allow to cool on wire racks until easy to handle. Add your favorite toppings and serve.
Expert Tips & FAQs
- Store any cooled leftovers in an airtight container kept in the refrigerator for up to 3 days. Reheat in a 350F oven until heated through and the wrappers are crisp.
- If needed, you can prepare the base of the taco cups (layers of wrapper, meat, and cheese) ahead of time and store them in the refrigerator until you’re ready to bake them. I wouldn’t suggest any longer than a day ahead, but a couple of hours in advance is ideal so the wonton wrappers don’t get too soggy.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Buffalo Chicken Stuffed Peppers - January 14, 2026
- Crockpot BBQ Beef Sandwiches - January 13, 2026
- Garlic Parmesan Chicken - December 31, 2025
Leave a Reply