Prep Time: 20 mins | Cook Time: 12 mins | Total Time: 32 mins | Yield: 12 taco cups
I am obsessed with these tiny taco cups! This recipe is fun and fairly easy to make. You’ll get both worlds with these taco cups. If you are a big fan of crunchy taco cups, these taco cups will impress you. Loaded with crunchy taco shell, seasoned beef, spicy tomatoes, and melted cheese. And these crunchy taco cups are always a huge hit at the party!
This simple taco cup recipe is made with just five ingredients. Throw these together in under thirty-five minutes. These taco cups are satisfyingly crisp and crunchy on the outside and soft and melty on the inside. Before serving, top these crunchy taco cups with sour cream and garnish with cilantro if desired.
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I am a huge fan of these crunchy taco cups. These are the best hand-held snack that I have ever made! These delicious crunchy taco cups are super amazing and the wonton wrappers are such a fantastic idea as they perfectly fit a standard muffin tin.
Ingredients
1 (10 ounces) can Ro-Tel Diced Tomatoes and Green Chiles drained
1 pound lean ground beef, browned and drained
1 envelope (3 tbsp) taco seasoning
24 wonton wrappers
1 1/2 c. sharp cheddar cheese, shredded (or Mexican blend)
How to make Crunchy Taco Cups
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using non-stick cooking spray, generously grease a standard-size muffin.
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. Then, add 1 1/2 tbsp taco mixture. On top, add 1 tbsp cheese. Press them down. Next, add another layer of wonton wrapper followed by taco mixture and cheese.
Step 4: Place in the preheated oven and bake for about 11 to 13 minutes or until the edges are golden and the cups are heated through.
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
- 1 (10 ounces) can Ro-Tel Diced Tomatoes and Green Chiles drained
- 1 pound lean ground beef, browned and drained
- 1 envelope (3 tbsp) taco seasoning
- 24 wonton wrappers
- 1 1/2 c. sharp cheddar cheese, shredded (or Mexican blend)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using non-stick cooking spray, generously grease a standard-size muffin.
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. Then, add 1 1/2 tbsp taco mixture. On top, add 1 tbsp cheese. Press them down. Next, add another layer of wonton wrapper followed by taco mixture and cheese.
Step 4: Place in the preheated oven and bake for about 11 to 13 minutes or until the edges are golden and the cups are heated through.
