Description
Tasty Taco Cups are a delightful, bite-sized twist on classic tacos made by layering seasoned ground beef, Rotel tomatoes, and sharp cheddar cheese between crispy wonton wrappers baked to golden perfection. Perfect for parties or a fun family meal, these taco cups are flavorful, easy to prepare, and can be garnished with sour cream, sliced green onions, and diced tomatoes for extra zest.
Ingredients
Scale
Meat Mixture
- 1 pound (16 ounces) ground beef (93% lean or higher)
- 1 package (3 tablespoons) taco seasoning
- 1 can (10 ounces) Rotel Original Diced Tomatoes and Green Chilies, undrained
- ½ cup water
Cups and Topping
- 24 wonton wrappers
- 1 ¼ cups (5 ounces) shredded extra sharp cheddar cheese
- 2 teaspoons vegetable oil (for brushing cups before baking)
Optional Garnishes
- Sour cream
- Sliced green onion tops
- Diced tomatoes
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Lightly brush the cups of a regular size muffin pan with vegetable oil or spray them with non-stick spray, then set aside to ensure the taco cups don’t stick during baking.
- Cook and Season Ground Beef: In a skillet over medium heat, brown and crumble the ground beef until fully cooked. Drain the beef in a colander and rinse well under hot water to remove excess grease, then drain thoroughly. Return the beef to the skillet and add the taco seasoning, undrained Rotel tomatoes, and water. Stir to combine and cook uncovered for 10 to 15 minutes until most of the liquid evaporates. Remove from heat and let cool for 10 minutes.
- Assemble Taco Cups: Layer the taco cups in the muffin cups in the following order: place one wonton wrapper as a base, add 1 tablespoon of the meat mixture, sprinkle with 1 tablespoon of shredded cheddar cheese, place another wonton wrapper on top, then add another tablespoon of meat mixture followed by another tablespoon of shredded cheddar cheese. Lightly brush the top wonton wrapper with vegetable oil to help it crisp in the oven.
- Bake Taco Cups: Bake the assembled taco cups in the preheated oven for 12 to 15 minutes, or until the wonton wrappers turn golden brown and crisp.
- Cool and Remove: Remove the muffin pan from the oven and allow the taco cups to cool for 10 minutes. Carefully remove the taco cups from the muffin pan using a small spatula or knife.
- Serve and Garnish: If desired, garnish each taco cup with a dollop of sour cream, sliced green onion tops, and diced tomatoes. Serve warm for the best flavor and texture.
Notes
- Ground turkey can substitute ground beef without compromising taste, often resulting in a more tender filling.
- For a fresher flavor, make your own taco seasoning by mixing corn masa flour, chili powder, kosher salt, onion powder, garlic powder, black pepper, paprika, cumin, sugar, and dried oregano in specified amounts.
- Extra sharp cheddar cheese is recommended, but sharp cheddar, Colby, or Colby Jack can be used as alternatives.
- Rinsing cooked meat may remove some flavor, but the Rotel tomatoes and taco seasoning provide ample taste for the filling.
- You can prepare these taco cups ahead of time (without garnishes) and reheat them at 350°F for 15 minutes when ready to serve.
Nutrition
- Serving Size: 1 taco cup
- Calories: 150
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
