These taco wonton cups are a quick and easy bite-sized party appetizer. Or make a batch for lunch using leftovers from taco night.
If you’re a fan of nachos and tacos, you’ll love these taco wonton cups.
All the yummy taco fillings, served in a cirspy, crunchy wonton shell.
They’re an easy party appertizer because you can prep the taco filling ahead of time, or use last night’s leftovers, then put everything together just before you’re ready to serve them.
This recipe makes 12 taco wonton cups, but it can easily be doubled or tripled to make more servings.
How to Serve Taco Wonton Cups
Want to make things even easier?full disclosure policy here.
Here are a few ideas of things to include on a wonton taco bar:
- seasoned ground beef taco meat
- ground chicken taco filling
- pulled pork carnitas taco filling
- pico de gallo
- corn salsa or calabacitas salsa
- chopped tomatoes
- shredded cheese
- shredded lettuce
- sour cream
- Mexican dip
- taco sauce
- chili cheese dip
Wonton wrappers are my favorite shortcut ingredient to have on hand for entertaining. You can make hundreds of different appetizers using wonton wrappers.
These are just some of our favorites:
- Fried pork wontons (or try this air fryer version)
- Apple butter cream cheese wontons
- Pepper jelly cream cheese wontons
You can scroll to the end of this post for the full recipe and ingredient list. But you may want to keep reading for more tips on how to make delicious taco wonton cups.
To Make taco wonton cups, You Will Need:
- Wonton wrappers – Find these in the produce section of your grocery store, near the tofu and egg roll wrappers. Sometimes, you can also find them in the freezer section with Asian food.
- Ground beef – I always use 93 percent lean ground beef for tacos. You could also use ground chicken, turkey or a vegeterian crumbles.
- Taco seasoning – Make your own or use a seasoning packet.
- Shredded cheese – Use romaine or another lettuce with some crunch.
- Salsa – Homemade or fresh salsa is always good. But for these appetizers, you can use your favorite brand of jar salsa.
- Jalapeno peppers – Use fresh or pickled jalapenos, or omit them altogether if you don’t want spicy tacos.
- Sour cream or Mexican dip – I used a yummy seasoned Mexican dip from Aldi on these. But sour cream also works.
- Muffin pan – I prefer using a regular size muffin tin instead of a mini sized ones to make these wonton taco cups.
- Wooden tart tamper – This tool comes in handy when pressing the unbaked wontons into the muffin cups.
How to Make taco Wonton Cups
- Prepare the ground beef taco filling, using homemade taco seasoning or a mix.
- Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
- Par bake the wontons in a preheated oven until crispy.
- Fill wonton cups with seasoned taco meat and shredded cheese.
- Return filled wonton cups to the oven and bake until the cheese is melted and the wonton cups are light golden brown.
- Add a dollop of salsa and sour cream or Mexican dip to each allow appetizer. Garnish with a jalapeno slice.
- Serve immediately while the filling is still hot.
It’s so easy to change up this recipe for taco wonton cups.
- Switch up the fillings: Use ground chicken, ground turkey, shredded pork, vegeterian crumbles, barbacoa or black beans instead of ground beef.
- Offer a variety of toppings: Salsa verde, pico de gallo, guacamole corn salsa, and taco sauce can be used instead of, or in addition to, the salsa, sour cream and Mexican dip.
- Change up the cheese: Instead of shredded cheddar, serve with Monterrey jack, pepper jack, cotija or another variety.
- Garnish any way you like: Switch out pickled jalapenos for fresh or garnish with cilantro, green onions, shredded lettuce and chopped tomatoes.
If you want to make the baked wonton cups ahead of time, simply cook them and allow to cool before placing them in an air tight container. They should remain crispy and fresh for several days.
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These taco wonton cups are a quick and easy bite-sized party appetizer. Serve them hot out of the oven, or set up a mini taco bar with crispy wonton cups and a variety of filling.
- 12 wonton wrappers
- 1 1/2 cups seasoned, cooked ground taco meat
- 1/2 cup cheddar cheese shredded
- 4 Tablespoons sour cream
- 12 Tablespoons salsa
- 12 jalapeno slices
Preheat oven to 350 degrees.
Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
Bake wonton cups for 5-7 minutes until light golden brown.
Filll each wonton cup with 2 Tablespoons of seasoned ground beef and shredded cheese.
Return filled cups to the oven and bake for about 6 more minutes, until the cheese is melted and the wonton cups are golden brown.
Add 1 Tablespoon of salsa to each wonton cup.
Garnish each cup with a teaspoon of sour cream and a jalapeno slice.
It is not necessary to spray the muffin pan with cooking spray or brush the wonton wrappers with oil before baking. If using oil or cooking spray, you may need to reduce the cooking time by a few minutes to prevent over-browning.
Making ahead of time
If you want to make the baked wonton cups ahead of time, simply par baked them for 5 to 7 minutes, until crispy and lightly golden. Allow to cool before placing them in an air tight container. Store in the pantry or on your countertop. Wonton cups should remain crispy and fresh for several days.
When you’re ready to fill them, add taco meat and cheese and bake for six minutes at 350 degrees until golden brown. Remove from oven and add other toppings.
Other Wonton Taco filling ideas
- ground chicken or ground turkey
- pulled pork
- queso cheese dip
- corn salsa