Description
These Easy Taco Salad Cups are a fun, fast, and flavorful finger food perfect for entertaining or quick weeknight dinners. Made with crispy baked wonton shells, seasoned ground meat, and classic taco toppings, this crowd-pleaser delivers on taste and convenience.
Ingredients
Scale
- 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
Instructions
- Preheat the Oven and Prepare the Cups: Set the oven to 350°F. Gently press a wonton wrapper into each muffin cup of a standard muffin tin, shaping them into small bowls. Lightly spray each wrapper with cooking spray to ensure they crisp up evenly.
- Bake the Wonton Shells: Place the muffin tin in the oven and bake the wonton cups for about 5 minutes, or until they just start to turn golden. Remove them from the oven and let them cool while preparing the filling.
- Cook the Meat: In a medium skillet, heat the vegetable oil over medium heat. Add the ground beef or turkey and cook, stirring and breaking it up with a spatula, until it is fully browned and no longer pink. This should take about 6 to 7 minutes. Stir in the taco seasoning and mix well to evenly coat the meat, then remove from heat.
- Assemble the Cups: Divide the seasoned meat evenly among the pre-baked wonton cups. Immediately sprinkle each cup with shredded cheese so it melts slightly from the warmth of the meat.
- Add the Toppings: Top each taco cup with shredded lettuce, then add small dollops of guacamole, salsa, and sour cream. Serve immediately for the best crunch and flavor.
Notes
- If you’re making these ahead, store the cooked meat and toppings separately and reheat before assembly. Add a touch of cayenne or diced jalapeños to the meat if you like it spicy. A vegetarian version works well with black beans, corn, or diced avocado. Use regular-size muffin tins for larger servings or mini tins for bite-sized versions. To reduce fat, skip the vegetable oil if using beef with enough natural fat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 taco cup
- Calories: 94
- Sugar: 0.5g
- Sodium: 162mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 12mg