Taco Cups in Wonton Wrappers
Taco Night just got a new image! Try wonton wrappers instead of taco shells!
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.
Notes
Leftover Taco Cups can be kept in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, air fryer, or microwave.
Nutrition chart does not calculate any extra toppings. Chart is calculated with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Nutrition Facts
Taco Cups in Wonton Wrappers
Amount per Serving
Calories
748.8
% Daily Value*
Fat
46.57
g
72
%
Saturated Fat
21.55
g
135
%
Trans Fat
1.95
g
Polyunsaturated Fat
2.13
g
Monounsaturated Fat
16.59
g
Cholesterol
150.05
mg
50
%
Sodium
1283.73
mg
56
%
Potassium
616.1
mg
18
%
Carbohydrates
38.32
g
13
%
Fiber
3.41
g
14
%
Sugar
1.47
g
2
%
Protein
42.4
g
85
%
Vitamin C
5.12
mg
6
%
Calcium
535.5
mg
54
%
Iron
4.76
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!