Taco Cups
Servings: 6 servings (12 cups total)
Calories: 328cal
Equipment
- Muffin pan 12 cavity
Ingredients
- 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
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.
Notes
- 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!
Nutrition
Serving: 1serving (2 taco cups) | Calories: 328cal | Carbohydrates: 18g | Protein: 26g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 441mg | Potassium: 308mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 327IU | Vitamin C: 0.2mg | Calcium: 221mg | Iron: 3mg
