Mini Taco Cups

Ingredients

• 24wonton wrappers pressed into a mini muffin tin
• 1 lbtaco meat (mild seasoning)
• 1 cupshredded cheddar, sour cream, salsa for topping

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Preheat the oven to 350°F. Spray a mini muffin tin generously with nonstick spray.

2. 2

   Press one wonton wrapper into each muffin cup, pushing it down into the bottom and against the sides so it forms a little cup; the corners will stick up like flower petals.

3. 3

   Bake the empty wrapper cups for 5 minutes, just until the edges start to turn golden and the shape sets. Remove from the oven and let the tin cool slightly on a rack.

   ⏱Start 5:00
4. 4

   While the cups bake, warm the taco meat in a skillet over medium heat, breaking it up with a spoon, until heated through and glistening, about 3–4 minutes.

   ⏱Start 3:00
5. 5

   Spoon about 1 tablespoon of warm taco meat into each crisped wonton cup, filling just to the rim.

6. 6

   Sprinkle shredded cheddar evenly over the filled cups and return the tin to the oven for 5 more minutes, until the cheese is fully melted and the wrapper edges are deep golden brown.

7. 7

   Let the cups cool in the tin for 2–3 minutes (the wrappers firm up as they cool, making them easier to pop out), then use a small spoon or offset spatula to lift each cup onto a platter.

   ⏱Start 2:00
8. 8

   Top with a small dollop of sour cream and salsa just before serving, or serve the toppings on the side so everyone can build their own.