Easy Taco Salad Cups

Name: Easy Taco Salad Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American-Mexican Fusion
Ingredients: 12 wonton wrappers; Cooking spray; 1 tablespoon vegetable oil; 1/3 cup ground beef or turkey; 2 teaspoons taco seasoning; 1/2 cup shredded Mexican cheese blend; 1 cup finely shredded iceberg or romaine lettuce; 1/2 cup guacamole (homemade or store-bought); 1/2 cup salsa (homemade or store-bought); 1/4 cup sour cream

Jump to Recipe·Print Recipe

I’ll never forget the first time I hosted game night with friends and realized I had nothing but forks—and zero time to cook a full meal. Out of desperation and a little fridge-scavenging creativity, these Easy Taco Salad Cups were born. What started as a “make-it-work” moment turned into a party staple that now makes an appearance at nearly every gathering I host. Why? Because they’re that good—and that easy.

Perfect for beginner cooks, these mini taco cups are simple to assemble, quick to cook, and packed with flavor. There’s no tricky prep or fancy equipment required—just everyday ingredients and a muffin tin. You’ll get all the satisfying elements of a taco in a crunchy, hand-held cup. Bonus? They’re healthier than traditional fried taco shells and can be made ahead, making them an ideal pick for busy weeknights or party prep.

Why These Taco Salad Cups Are Special

What makes these taco salad cups stand out is their combination of crunch, flavor, and flexibility. Swapping in wonton wrappers instead of taco shells delivers that satisfying crunch without deep frying. Each cup is a customizable little canvas—great for kids, picky eaters, or potlucks with dietary needs in mind. Whether you’re using beef, turkey, or black beans, you’re getting a protein-packed bite balanced with creamy guac, fresh lettuce, and zesty salsa.

This recipe shines for three reasons: it’s beginner-proof, endlessly versatile, and designed to be prepped ahead. That’s a win for any home cook.

Ingredients and Preparation

Wonton Wrappers
These are your crispy, crunchy base. When baked in a muffin tin, they form the perfect taco shell shape without the need for oil frying. Substitute with mini phyllo shells or small tortillas if desired.

Cooking Spray
Used to help the wonton wrappers crisp up evenly without sticking. You can use a light brush of oil if you don’t have spray.

Ground Beef or Turkey
This brings in the classic taco flavor and satisfying protein. Turkey offers a leaner option, while ground chicken or lentils are also great alternatives.

Taco Seasoning
Adds spice and complexity to the meat. Use store-bought for convenience or mix your own with cumin, chili powder, paprika, and garlic powder.

Mexican Cheese Blend
This adds gooey, melty goodness. Cheddar or pepper jack are fine swaps.

Shredded Lettuce (Iceberg or Romaine)
Provides a fresh, crisp texture contrast. Baby spinach or shredded cabbage would work too.

Guacamole
Creamy and rich, it balances the taco’s spice. Store-bought is fine, but fresh is even better.

Salsa
Adds acidity and flavor. Choose mild, medium, or spicy based on your preference.

Sour Cream
Brings a cooling element. You can substitute with Greek yogurt for a healthier twist.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F. While it’s heating, gently press one wonton wrapper into each cup of a standard muffin tin, shaping them to form little bowls. Lightly spray them with cooking spray to help them crisp.

Step 2
Bake the wonton wrappers for 5 minutes until lightly golden but not fully browned. Remove and let cool while you prepare the filling.

Step 3
In a skillet over medium heat, warm a small amount of oil, then add your ground meat. Cook, breaking it apart with a spatula, until fully browned. This should take about 5 to 7 minutes. Once cooked, add taco seasoning and stir until everything is evenly coated.

Step 4
Fill each pre-baked wonton cup with a spoonful of the seasoned meat. Top with a sprinkle of cheese while the meat is still warm so it melts slightly.

Step 5
Add shredded lettuce on top of the cheese. Then finish with small dollops of guacamole, salsa, and sour cream. Serve immediately, or prep fillings ahead and assemble just before serving.

Beginner Tips and Notes

Overcooked Wontons?
If your wrappers get too brown too fast, reduce your oven temp by 25°F and check at the 4-minute mark. Keep an eye on them—they can go from golden to burnt quickly.

Too Much Moisture?
Drain excess fat from the meat after browning to avoid soggy cups.

Prep Like a Pro
Chop toppings (lettuce, guac, etc.) while the meat cooks. You can also pre-bake the wonton cups a day ahead and store them in an airtight container.

No Muffin Tin?
Use a mini cupcake tin for bite-sized versions or bake flat wonton chips and build “open-faced” taco bites.

Serving Suggestions

These taco cups are great on their own, but you can level them up with a few easy pairings:

Side Ideas: Serve with corn salsa, a side of black beans, or cilantro-lime rice.

Sauce Up: Drizzle with chipotle mayo or jalapeño ranch for a flavor kick.
Leftover Storage: Store components separately. Keep the wonton cups in an airtight container at room temp and reheat the meat before serving. Avoid pre-assembling leftovers—they’ll get soggy.

Conclusion: Your Turn to Taco

If you’ve been intimidated by the idea of cooking, these easy taco salad cups are your perfect gateway recipe. They’re quick, customizable, and downright fun to eat. Don’t be afraid to get creative with your toppings—this is a dish meant to evolve with your taste.

Try it out, make it your own, and let us know how it goes in the comments below. Did you go vegetarian? Spice it up? We’d love to hear how you put your own twist on this easy sheet pan dinner turned handheld favorite. Here’s to quick and healthy meals that are just as joyful to make as they are to eat!

FAQ About Easy Taco Salad Cups

Can I make these taco salad cups ahead of time?

Yes! You can bake the wonton cups up to 2 days in advance and store them in an airtight container at room temperature. Prepare the fillings separately and assemble just before serving to keep them crispy.

What can I use instead of wonton wrappers?

Mini phyllo shells or small flour tortillas cut into circles and pressed into a muffin tin are good alternatives. Just note that texture and baking time may vary.

Can I make these vegetarian?

Absolutely. Swap the ground beef or turkey for black beans, lentils, or a plant-based meat alternative. Add extra veggies like sautéed bell peppers or corn for more flavor and texture.

How do I keep the wonton cups from getting soggy?

Ensure that the meat mixture is well-drained after cooking, and avoid adding wet toppings like salsa or guacamole too early. Assemble the cups right before serving.

More Relevant Recipes

Spinach-Artichoke Dip Wonton Cups