Taco Wonton Cups

5 from 18 votes

These Taco Wonton Cups are the perfect bite-sized snack or appetizers! Crispy wonton cups are filled with a taco filling that everyone loves.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Brunch, Holiday

Cuisine: American

Servings: wonton cups

Calories: 111kcal

Author: Renae Gerhardstein

Equipment

muffin or cupcake pan
shot glass or a 2" glass cup
skillet

Ingredients

Wonton Cups

12 wonton wrappers (find them in the grocery store produce section)
olive oil spray

Taco Wonton filling

8 ounces ground beef
2 tablespoons taco seasoning
¼ cup chopped onion
2 tablespoons water
1 cup cheddar cheese, shredded
1 Roma tomato, diced
3 green onions (scallions), sliced, green parts only

Instructions

Preheat oven to 350ºF.
Spray muffin pan with cooking oil. Spray the bottom 1/2 of the shot glass (or small glass) with cooking spray.
Lightly spritz the wonton wrapper with olive oil spray. Place the sprayed side evenly over the muffin cup and press inside. Use the shot glass to form the wonton wrapper to the muffin well sides. Do this with the rest of the wonton wrappers.
Bake the wontons for 8-10 minutes, until lightly golden and crispy, with little bubbles. Remove baked wonton cups from the oven to fill with filling. Leave the oven on because you will be baking the wontons once they are filled.

Seasoned taco filling

While the wontons are baking, prepare your filling. Add the ground beef to a small skillet and brown it. Once it is no longer pink, stir in the diced onions, sprinkle with taco seasoning, add water and stir together.
Use a small spoon to drop about 1 rounded tablespoon of the taco mixture into the baked wonton cups. Sprinkle cheddar cheese on top of the filling.
Bake at 350ºF for 8-10 minutes, until the edges of the wonton are golden brown and the cheese topping has melted. Top with diced tomato and green onion before serving.

Air Fryer instructions

To make these in an air fryer, use glass custard cups for the wonton wrappers, instead of a muffin pan. Bake at 325ºF, following the instructions above.

Notes

For a spicy kick, substitute pico de gallo for the chopped tomato.

You can find wonton wrappers in the grocery store produce section or next to the tofu. Or, make things really easy and order them from Walmart's online grocery pickup.

We recommend using a shot glass or a similar glass when making your wonton cups. It helps your wrappers align with the sides of the muffin cup wells. The wrappers shrink slightly during baking and this ensures there will be a wide enough area for the taco filling in wonton cups.

Recipe Variations:

Try different fillings. If taco filling isn’t your thing, try one of these other delicious fillings: cook chicken tenderloins in oven.
Chicken wonton tacos: use ground chicken instead of ground beef.
Use gluten-free wonton wrappers to make these crunchy taco cups gluten-free. Look for wontons made with rice paper.
For a spicy kick, substitute pico de gallo for the chopped tomato.
Use egg roll wrappers in place of wonton wrappers. Cut the egg roll wrappers into quarters.

To make Taco Wonton Cups ahead of time:

These wonton taco cups are easy to make and can be prepared in advance. Prepare the wontons ahead of time, without the filling. When you are ready, cook the taco meat, fill it with shredded cheese, and bake.

Leftover taco cups can be stored in an airtight container in the fridge for up to four days.

Our preferred way to reheat these is in the air fryer at 325ºF for 10 minutes. They will taste just as fresh as when you made them.

To reheat in the oven place them on a baking sheet and bake at 350ºF for 10 minutes or until heated through.

Nutrition