How fun are these little Taco Cups made in a muffin tin?? Kevin LOVED them, and I don’t think I’ll ever be able to make tacos another way again! They’re layers of crunchy taco shell, seasoned beef, spicy tomatoes, and gooey cheese all in one perfect bite.
They were such a huge hit because, you see, I am a soft taco kind girl. But Kevin prefers crunchy tacos. So whenever we had taco night, we always had to make two different kinds. BUT. These tasty little taco cups are the best of both worlds. The outside is satisfying crisp and crunchy. But the inside is soft and melty! Just how I like it. We both loved them!
1 lb lean ground beef, browned and drained
1 envelope (3 tablespoons) taco seasoning
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
24 wonton wrappers
- Step 1
Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
- Step 2
Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine.
- Step 3
Line each cup of prepared muffin tin with a wonton wrapper.
- Step 4
Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese.
- Step 5
Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
- Step 6
Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
Gooey, cheesy, melty, crunchy…
These are seriously the most delicious hand-held snack ever!
Top with sour cream and cilantro if that’s your thing.