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Crispy Muffin Tin Taco Cups

crispy muffin tin taco cups - featured image
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These crispy muffin tin taco cups are a quick, easy, and fun twist on traditional tacos, featuring wonton wrappers baked into crunchy shells filled with seasoned ground beef and cheese. Perfect for weeknight dinners, parties, and customizable to various dietary preferences.

Ingredients

Scale
  • Wonton wrappers (round preferred, squares work too)
  • 1 lb ground beef (80/20 lean-to-fat ratio; turkey or chicken can be used as alternatives)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1/4 cup water
  • 1/2 cup black beans, drained and rinsed (optional)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Olive oil or cooking spray (for brushing wonton wrappers)
  • Sour cream, salsa, chopped cilantro, diced tomatoes, or avocado (for garnish and serving)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly brush each wonton wrapper with olive oil or spray with cooking spray. Gently press one wrapper into each cup of a standard 12-cup muffin tin, shaping it to form a cup. For extra crunch, use two overlapping wrappers per cup.
  3. Bake the shells for 8–10 minutes, or until golden and crisp. Watch closely to avoid burning.
  4. While the shells bake, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chopped onions and cook until translucent, about 3 minutes.
  5. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Add ground beef, crumble it into the pan, and cook until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
  7. Sprinkle taco seasoning over the meat and add 1/4 cup water. Stir and simmer until thickened, about 2 minutes.
  8. Stir in black beans and cook for 2 minutes to heat through. Remove from heat.
  9. Spoon the filling into each baked wonton cup and top with shredded cheese.
  10. Return the muffin tin to the oven and bake for 5 minutes, or until the cheese melts and bubbles.
  11. Let the taco cups cool slightly before removing from the tin. Garnish with sour cream, chopped cilantro, diced tomatoes, salsa, or avocado as desired.

Notes

Brush wonton wrappers with oil to ensure golden crispness and prevent sticking. Watch the first bake closely to avoid burning. Double layering wrappers creates sturdier shells. Drain excess fat from meat to keep shells crispy. Use a butter knife to gently loosen taco cups from the muffin tin. Filling can be prepped ahead and stored in the fridge. Reheat taco cups in the oven to restore crispness; avoid microwaving.

Nutrition

Keywords: taco cups, wonton wrappers, easy tacos, party snacks, ground beef tacos, crispy taco shells, muffin tin recipe, quick dinner, kid-friendly tacos

Find it online: https://hungermind.com/crispy-muffin-tin-taco-cups-recipe-easy-wonton-wrapper-taco-cups-tutorial/