Prep Time: 20 mins | Cook Time: 12 mins | Total Time: 32 mins | Yield: 12 taco cups
These little taco cups are awesome! They are made in a muffin tin using just a few simple ingredients. These Crunchy Taco Cups are always a huge hit! They have double layers of crunchy taco shells topped with seasoned beef, spicy tomatoes, and melted cheese. All this goodness in one perfect bite!
My husband loves soft tacos. I prefer crunchy tacos. Whenever we have taco nights, we make sure to have both on the table. But with this recipe, we get the best of both worlds! Crisp and crunchy tacos and the inside is soft and melty! No wonder why my family is obsessed with these tasty Crunchy Taco Cups!
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For this recipe, I used a can of diced tomatoes and green chilies. If desired, you can swap the tomatoes with regular, petite diced tomatoes and skip the heat. We love our Crunchy Taco Cups with a little kick so we stick to this recipe. When done baking, you’ll have cheesy, gooey, melty, crunchy, and delicious taco cups!
Ingredients
24 wonton wrappers
1 pound lean ground beef, browned and drained
1 envelope (3 tbsp) taco seasoning
1 1/2 c. sharp cheddar cheese, shredded (or Mexican blend)
1 (10 ounces) can Ro-Tel Diced Tomatoes and Green Chiles drained
How to make Crunchy Taco Cups
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using nonstick cooking spray, generously grease a standard-size muffin tin.
Step 2: In a bowl, place the cooked beef, taco seasoning, and tomatoes. Mix well until combined.
Step 3: With a wonton wrapper, line each cup of the prepared muffin tin. In each cup, add 1 1/2 tbsp of the taco mixture and top with 1 tbsp each of cheese. On top, press another layer of wonton wrapper, then taco mixture and cheese.
Step 4: Place in the preheated oven and bake the taco cups for about 11 to 13 minutes or until completely heated and the edges of the cups are golden.
Nutrition Facts:
Serving Size: 3 taco cups, Serves: 4
Amount Per Serving: Calories 463, Total Fat 18.4g 24%, Cholesterol 114.1mg 38%, Sodium 789.6mg 34%, Total Carbohydrate 32.8g 12%, Sugars 2.4g, Protein 39.8g 80%, Vitamin A19%, Vitamin C11%
Ingredients
- 24 wonton wrappers
- 1 pound lean ground beef, browned and drained
- 1 envelope (3 tbsp) taco seasoning
- 1 1/2 c. sharp cheddar cheese, shredded (or Mexican blend)
- 1 (10 ounces) can Ro-Tel Diced Tomatoes and Green Chiles drained
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using nonstick cooking spray, generously grease a standard-size muffin tin.
Step 2: In a bowl, place the cooked beef, taco seasoning, and tomatoes. Mix well until combined.
Step 3: With a wonton wrapper, line each cup of the prepared muffin tin. In each cup, add 1 1/2 tbsp of the taco mixture and top with 1 tbsp each of cheese. On top, press another layer of wonton wrapper, then taco mixture and cheese.
Step 4: Place in the preheated oven and bake the taco cups for about 11 to 13 minutes or until completely heated and the edges of the cups are golden.
