Taco Cups in Wonton Wrappers
Let me preface by saying if you use a store-bought packet instead of my DIY taco seasoning (or other homemade taco seasoning), and store-bought refried beans instead of homemade, these will not rock your world, and blow your mind like they are intended to. Just trust me. It’s worth the extra time to go the extra mile for a meal.
Wonton wrappers are not just for Asian dishes. The wrappers are very flexible for creating these Taco Cups, a fun and delicious way to change up Taco Tuesday or a great game-day finger food.
I had to look through numerous recipes to find someone who actually explained the “why” behind double-stacking the wonton wrappers for Taco Cups. Supposedly, one wrapper will not crisp up into that addictive, desired crispiness that makes these treats so appealing (feelgoodfoodie.net), so two works wonders!
Use my DIY Taco Seasoning or purchase a 1-ounce packet per pound of ground beef. Or, feel free to use your own taco seasoning that you love.
Ground chicken, turkey, or pork can be substituted for ground beef.
If I can plan well enough ahead, I like to make homemade Refried Beans in my pressure cooker. They are SO much better than the can. I totally get the convenience of a can, though.
Top these Taco Cups with your favorite taco toppings… jalapenos, shredded cheeses, avocado, black olives, the list goes on and on. Be sure your toppings are chopped, shredded or diced to fit, though. It might be difficult to eat a taco cup with a slab of avocado or a whole black olive. Dice into ¼” to ½” pieces to sprinkle on top.
You will most likely have leftover taco meat. Make another batch of Taco Cups, use it for tacos, or freeze for another taco occasion.
Enjoy!
Taco Cups in Wonton Wrappers
Ingredients
- 1 pound ground beef
- 1/2 cup onion, diced
- 1 teaspoon garlic, minced
- 2 tablespoons taco seasoning my recipe, or a 1-ounce store-bought packet
- 1/4 cup low-sodium beef stock, or water
- salt, to taste
- freshly-cracked black pepper, to taste
- 24 wonton wrappers
- 1 cup refried beans, my recipe, or store-bought
- 2 - 3 cups cheese, shredded (cheddar, Colby Jack, Monterey Jack, etc.)
Toppings (after baking):
- Extra cheese
- Diced tomatoes/pico de gallo/salsa
- Diced avocado/guacamole
- Cilantro, chopped
- Lettuce, chopped
- Red onion, small-diced
- Sour Cream
- Jalapenos, (fresh, pickled, or fermented), sliced
- Black olives, sliced
- Green onions, sliced
- Hot sauce
Instructions
- Preheat the oven to 375 degrees. Lightly spray a 12-cup muffin pan. Set aside.
- Brown the ground beef in a medium skillet over medium-high heat until no pink remains. Drain well. Set aside.
- Turn the heat down to medium. Add the onion, garlic, and taco seasoning. Stir for 1 to 2 minutes, or until the spices begin to smell very fragrant.
- Add the meat back to the pan and stir to combine. Add the beef stock and stir to get the bits of spice from the bottom of the skillet. Taste for seasoning and adjust with salt and pepper. Keep warm.
- Line each cup of the cupcake tin with one wonton wrapper, pressing down to mold it into the cup, being careful not to tear the wrappers.
- Add a tablespoon of refried beans into the bottom of each wrapper.
- Top each cup with another wonton wrapper, gently pressing down to stick to the beans.
- Place a heaping tablespoon of the seasoned beef mixture into each double-stacked wrapper.
- Bake in the preheated oven for 15 minutes, or until the edges of the wrappers are browned and the filling is hot.
- Remove from the oven and top with cheese. Place the tin back into the oven for 1 to 2 minutes to melt the cheese.
- Remove the tin from the oven and cool for about 3 to 5 minutes. Carefully remove the cups and top with the desired toppings. Serve very warm.
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