How fun are these little Taco Cups made in a biscuit tin?? I don’t think I’ll ever discover another taco formula I love more than these wonton tacos. They have twofold layers of the crunchy taco shell, prepared hamburger, fiery tomatoes, and gooey cheddar across the board impeccable chomp!
These crunchy taco cups are such a colossal hit since, I incline toward delicate tacos however Kevin lean towards crunchy tacos. So at whatever point we had taco night, we generally needed to make two various types of taco formula.
Be that as it may, this taco formula the best of the two universes. The outside is fulfilling fresh and crunchy, yet within is delicate and melty! Exactly how I like it. We both adored them!
How to Make Taco Cups (Step by Step)
- To start, you’ll need one pound of ground beef, browned and drained.
- Add a packet of taco seasoning… I am using our favorite here!
- And one can of diced tomatoes and green chilies. You can also just use regular petite diced tomatoes if you don’t like spicy.
- Stir it all up to combine.
- Now generously coat a standard size muffin tin with nonstick cooking spray. This is where we’re going to assemble our wonton tacos!
Wonton Tacos –
Wonton wrappers are the perfect size for these crunchy taco cups! You should be able to find wonton wrappers in any grocery store. In our store they’re located in the produce section between the tofu and fresh ravioli.
Assemble the Taco Cups
- Line each cup with a wonton wrapper…
- Top with 1-2 tablespoons of the taco recipe…
- Then top with about 1 tablespoon of cheese.
- Press down and add another wonton wrapper and taco recipe layer…
- And top with one more layer of cheese.
- Bake the wonton tacos at 375 degrees F for 12 minutes, until heated through and edges are golden.
- Gooey, cheesy, melty, crunchy…
- These wonton tacos are seriously the most delicious hand-held snack ever!
- Top with sour cream and cilantro if that’s your thing.
- Deliciousness!! Hope you enjoy this taco recipe as much as we do!!
· lb lean ground beef, browned and drained
· 1 envelope (3 tablespoons) taco seasoning
· 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
· 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
· 24 wonton wrappers
1. Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
2. Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
3. Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.