How fun are these little Taco Cups made in a muffin tin?? Kevin LOVED them, and I don’t think I’ll ever be able to make tacos another way again! They’re layers of crunchy taco shell, seasoned beef, spicy tomatoes, and gooey cheese all in one perfect bite.

They were such a huge hit because, you see, I am a soft taco kind girl. But Kevin prefers crunchy tacos. So whenever we had taco night, we always had to make two different kinds. BUT. These tasty little taco cups are the best of both worlds. The outside is satisfying crisp and crunchy. But the inside is soft and melty! Just how I like it. We both loved them!


To start, you’ll need one pound of ground beef, browned and drained.

Add a packet of taco seasoning… I am using our favorite homemade taco seasoning 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.

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.

Line each cup with a wonton wrapper…

And about 1 tablespoon
of cheese.

Press down and add another wonton wrapper and taco layer…

And top with one more layer of cheese.

Bake at 375 degrees F for 12 minutes, until heated through and edges are golden.

Gooey, cheesy, melty, crunchy…

These are seriously the most delicious hand-held snack ever!

Top with sour cream and cilantro if that’s your thing.

Deliciousness!! Hope you enjoy!! :)



1 lb lean ground beef, browned and drained
1 envelope (3 tablespoons) taco seasoning
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
24 wonton wrappers


Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.

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