Crispy baked taco cups made with seasoned ground beef, melted cheese, and crunchy wonton or tortilla shells. These bite-sized tacos are perfect for weeknight dinners, parties, or game day snacks.
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Step 1
Prepare oven and pan
Preheat oven to 375–400°F (190–200°C). Lightly grease a mini muffin tin.
Step 2
Shape the cups
Press wonton wrappers or tortilla pieces into the muffin tin to form small cups.
Step 3
Bake the shells
Bake for 5–8 minutes until lightly crispy.
Step 4
Cook the beef
Brown ground beef with diced onion in a skillet until fully cooked. Drain excess fat.
Step 5
Season the filling
Add taco seasoning and water, simmer until thickened.
Step 6
Assemble cups
Fill each baked cup with beef mixture, top with cheese and optional salsa or tomatoes.
Step 7
Final bake
Bake again for 5–10 minutes until cheese is melted.
Step 8
Serve
Top with fresh toppings like lettuce, sour cream, or avocado and serve immediately.
Pre-bake the cups
Pre-baking keeps the shells crispy instead of soggy.
Drain the beef
Removing excess fat prevents greasy cups.
Work fast
Assemble quickly so the shells stay crisp.
Chicken taco cups
Swap beef for shredded chicken.
Vegetarian version
Use black beans, corn, and peppers instead of meat.
Spicy version
Add jalapeños or hot sauce to the filling.
Refrigerator
3 days
Store filling separately for best texture.
Freezer
2 months
Freeze cooked filling only, not assembled cups.
Q: Can I make taco cups ahead of time?
A: Yes, but store shells and filling separately to keep them crisp.
Q: Can I use tortillas instead of wonton wrappers?
A: Yes, small tortillas work well but may be slightly less crispy.
Q: How do I keep them crispy?
A: Pre-bake the shells and avoid overfilling with wet ingredients.
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