At the heart of every great party appetizer is something crisp, savory, and impossible to resist — enter these Baked Taco Cups. Imagine warm, golden wonton shells that crack with a satisfying snap, releasing a steam of seasoned beef, melted cheddar, and the bright snap of fresh tomato and lettuce. The aroma is a cozy crossroads of toasted flour and spiced beef; the texture plays between crunchy shell and gooey cheese; the flavor is nostalgic and celebratory all at once.
These little cups are designed to make people smile. They’re perfect for game-day spreads, after-school snacks, weeknight dinners where everyone grazes and chats, and even festive gatherings where finger food is king. They’re quick enough for a busy weeknight, playful enough for a brunch buffet, and customizable to suit diets and cravings. If you want a crowd-pleaser that’s easy to scale and even easier to love, this is it. For another baked savory bites idea that pairs well with a relaxed brunch vibe, try baked cottage cheese eggs.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Servings: 12 taco cups (serves 4–6 as an appetizer or 3–4 as a light meal)
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Estimated nutrition per serving (1 taco cup). Values are approximate and calculated using standard ingredient profiles from the USDA FoodData Central and general nutrition guidance from the Mayo Clinic. These numbers are estimates and will vary with specific brands and substitutions.
- Calories: ~190 kcal
- Protein: ~10.5 g
- Carbohydrates: ~11 g
- Fat: ~11 g
- Saturated Fat: ~5 g
- Fiber: ~0.8 g
- Sodium: ~240–400 mg (depending on taco seasoning and cheese)
Notes on the nutrition: these are rough estimates based on 1 lb ground beef (85% lean), 1 cup shredded cheddar, ~24 wonton wrappers, and 1 packet of taco seasoning. Beef and cheese contribute most of the protein and fat; the wonton wrappers supply most of the carbohydrates. For guidance on sodium limits and balanced eating, see resources from the Mayo Clinic and CDC. (Estimates derived using USDA FoodData Central nutrient profiles and general recommendations from Mayo Clinic.)
Perfect For…
Why you’ll want these on repeat:
- Party-pleasing ease: Everyone can grab a cup and enjoy — no plates required.
- Speed and simplicity: From skillet to table in under 30 minutes.
- Comfort and nostalgia: All the flavors of tacos in bite-sized, crisp packages.
- Customizable: Swap proteins, make them vegetarian or gluten-free, or load with fresh toppings for a lighter twist.
- Kid-friendly and festive: Great for kids’ parties or holiday spreads where finger foods shine.
How to Make Baked Taco Cups
Ingredients (exact quantities)
- 1 lb ground beef
- 1 cup shredded cheddar cheese (about 4 oz / 113 g)
- 1 package wonton wrappers (use ~24 wrappers; adjust if you have fewer)
- 1 taco seasoning mix (one packet, or ~2 tbsp homemade mix)
- Cooking spray (or a light brush of oil)
- Optional toppings: sour cream, salsa, shredded lettuce, diced tomatoes, sliced green onions, avocado
Substitutions and optional ingredients:
- Swap ground beef for: ground turkey, ground chicken, crumbled tofu, lentils, or a plant-based beef substitute.
- For a lower-fat option: use 93% lean ground beef or lean turkey and reduced-fat cheese.
- Gluten-free: use small gluten-free tortilla cups or make wonton-style cups from gluten-free wrappers if available.
- Extra flavor: add a splash of lime juice, minced garlic, or a spoonful of salsa to the cooked beef.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground beef over medium heat until browned; drain excess fat.
- Stir in the taco seasoning and cook according to package instructions (usually a small amount of water added and simmered until thickened).
- Lightly grease a muffin tin with cooking spray.
- Press a wonton wrapper into each muffin cup, forming a bowl shape. If using deeper cups, you can double-wrap the bottom for extra sturdiness.
- Fill each wonton with the seasoned ground beef and top with shredded cheddar cheese.
- Bake for 10–12 minutes or until the wontons are crispy and the cheese is melted and bubbly.
- Serve warm with optional toppings.
Practical tips while cooking:
- Avoid overfilling the wonton wrappers — a heaping tablespoon of filling is usually perfect.
- If your wonton wrappers puff or bubble unevenly, gently press them down after 5–7 minutes of baking with the back of a spoon (careful — hot!).
- Check doneness by watching for golden edges on the wonton and melted, slightly-browned cheese.
- Want to prep ahead? Assemble the cups in the muffin tin, cover, and refrigerate up to 24 hours before baking — add 2–3 minutes to baking time if straight from the fridge. For inspiration on complementary baked dishes, consider this savory baked feta eggs with tomatoes and spinach.
Best Pairings
- Dips & Toppings: Sour cream, pico de gallo, guacamole, or a drizzle of cilantro-lime crema.
- Sides: A crunchy slaw, black bean salad, or Mexican street corn for a full spread.
- Drinks: Bright citrus cocktails, an iced tea, or a light beer pair nicely with the savory spice.
- Make it brunchy: Add a sunny-side egg on top of each cup and serve with a side of fresh fruit.
Shelf Life & Storage
- Room temperature: Do not leave out more than 2 hours (USDA food safety guidance).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 6–8 minutes or until warmed through to keep the shells crisp.
- Freezer: Freeze baked cups in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a 350°F oven for 12–15 minutes, checking for even heating.
Insider Secrets
- Crispier bottoms: Spray the muffin tin first, then brush a tiny bit of oil on the bottom of each wrapper for extra browning.
- Cheese melt: Mix a little Monterey Jack with cheddar for creamier melt and milder flavor.
- Stable cups: If your wontons sag, use smaller wrappers or slightly double up on the bottom of the wrapper to reinforce the base.
- Flavor boost: Add a tablespoon of tomato paste or a splash of Worcestershire to the beef while cooking for depth.
- Timing trick: If serving a crowd, keep assembled but unbaked cups chilled and bake batches right before guests arrive to serve hot and crispy.
Creative Twists
- Veggie-Forward Cup: Sauté finely chopped mushrooms, bell peppers, and onions with taco seasoning. Use black beans or lentils for added protein. Top with cotija cheese or vegan cheese.
- Tex-Mex Breakfast Cups: Swap the beef for crumbled breakfast sausage and sprinkle with pepper jack. Crack a small egg into each cup halfway through baking, return to oven until the egg sets.
- Cheesy Buffalo Chicken Cups: Mix shredded rotisserie chicken with a buffalo sauce and a bit of cream cheese; top with blue cheese crumbles and scallions.
- Gluten-Free Option: Use small corn tortilla circles pressed into muffin tins and lightly fried or baked to form cups.
- Low-Carb Twist: Use thinly sliced zucchini or wonton wrappers made from low-carb alternative flours (check packaging) and load with a lean protein and lots of fresh toppings.
All Your Questions Answered
Q: Can I make these vegetarian?
A: Yes — swap the beef for crumbled tempeh, cooked lentils, seasoned mushrooms, or a plant-based ground meat. Adjust seasoning to taste.
Q: My wonton cups get soggy — how do I keep them crisp?
A: Make sure to preheat the oven fully and avoid overfilling with wet toppings. Bake on the middle rack, and serve immediately or re-crisp in a hot oven for a few minutes.
Q: How many wonton wrappers will I need?
A: If your package contains around 24 wrappers, that’s perfect for 12 standard muffin cups (one wrapper per cup). If wrappers are smaller or your muffin tin is deep, double-wrap bottoms as needed.
Q: Can I assemble ahead of time?
A: Yes — assemble and cover in the refrigerator up to 24 hours before baking. Add a few extra minutes to bake time.
Q: What’s the best way to reheat leftovers?
A: Oven or toaster oven at 350°F for 6–8 minutes retains crispness best. Microwaving will heat faster but may make shells soft.
Conclusion
These Baked Taco Cups are proof that simple ingredients, a little assembly, and 12 minutes in the oven can yield something unforgettable. They’re adaptable, easy to scale, and a guaranteed hit whether you’re feeding a family or hosting friends. Try them, tweak them, and share your favorite toppings — and if you’re hunting for more taco-cup inspiration or alternate shell ideas, check out this crunchy take on taco cups and a tortilla-based version for a slightly different texture: Crunchy Taco Cups — A Fun and Easy Taco Recipe! and Taco Cups with Tortillas – hellofrozenbananas.com.
If you make these, post a photo and tag the community — I love seeing how you personalize the recipe. Happy baking and even happier sharing!
Print
Baked Taco Cups
- Total Time: 27
- Yield: 12 taco cups (serves 4–6 as an appetizer or 3–4 as a light meal) 1x
- Diet: Omnivore
Description
Crispy wonton shells filled with seasoned beef, melted cheddar, and fresh toppings, perfect for parties and gatherings.
Ingredients
- 1 lb ground beef
- 1 cup shredded cheddar cheese (about 4 oz / 113 g)
- 1 package wonton wrappers (~24 wrappers)
- 1 taco seasoning mix (one packet, or ~2 tbsp homemade mix)
- Cooking spray (or a light brush of oil)
- Optional toppings: sour cream, salsa, shredded lettuce, diced tomatoes, sliced green onions, avocado
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground beef over medium heat until browned; drain excess fat.
- Stir in the taco seasoning and cook according to package instructions.
- Lightly grease a muffin tin with cooking spray.
- Press a wonton wrapper into each muffin cup, forming a bowl shape.
- Fill each wonton with the seasoned ground beef and top with shredded cheddar cheese.
- Bake for 10–12 minutes or until the wontons are crispy and the cheese is melted and bubbly.
- Serve warm with optional toppings.
Notes
Avoid overfilling wonton wrappers and gently press down if they puff during baking. Assemble in the muffin tin and refrigerate up to 24 hours before baking.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco cup
- Calories: 190
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.8g
- Protein: 10.5g
- Cholesterol: 30mg
