Easy Taco Cups - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Feb 21, 202487 comments »

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These Taco Cupsare layers of wonton wrappers, taco meat, beans, cheese and topped with taco toppings.Remember these Lasagna Cupcakes, well these are the Mexican version of those.

Easy Taco Cups - The Girl Who Ate Everything (1)

Double Decker Taco Cupcakes

Wonton wrappers make for perfectly sized pasta squares that can be layered in muffin tins with taco meat, beans, cheese, and crushed chips.

Easy Taco Cups - The Girl Who Ate Everything (2)

Seriously yummy, cute, and super fast.

HOW TO MAKE THESE

INSTRUCTIONS

  1. Preheat the oven to 375°F. Spray 12 muffin cups lightly with cooking spray.
  2. Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.Easy Taco Cups - The Girl Who Ate Everything (3)
  3. Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tablespoon of refried beans on top of each wonton. Easy Taco Cups - The Girl Who Ate Everything (4)Top with 1 Tablespoon of taco meat and 1 Tablespoon of shredded cheese. Easy Taco Cups - The Girl Who Ate Everything (5)Repeat the layers again with a wonton wrapper, refried beans, taco meat, and cheese.Easy Taco Cups - The Girl Who Ate Everything (6)
  4. Bake for 15-18 minutes or until golden brown. Let cupcakes cool just slightly in pan.Easy Taco Cups - The Girl Who Ate Everything (7)
  5. Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, guacamole, onion, or cilantro).

Easy Taco Cups - The Girl Who Ate Everything (8)

Hand held and easy to eat!Easy Taco Cups - The Girl Who Ate Everything (9)

OTHER TACO RECIPES:

  • Taco Pizza
  • Barbacoa Tacos
  • Taco Pasta
  • Taco Pizza Rolls
  • Mini Taco Stuffed Peppers
  • Grilled Shrimp Tacos with Avocado Salsa
  • Jalapeno Popper Chicken Taco
  • Salsa Verde Beef Tacos
  • Green Chile Turkey Tacos
  • Cilantro Lime Chicken Tacos
  • Grilled Chicken Tacos with Feta Cream
  • Texas Tacos

Easy Taco Cups - The Girl Who Ate Everything (10)

Taco Cups

4.41 from 10 votes

These Taco Cups are layers of wonton wrappers, taco meat, beans, cheese and topped with taco toppings.

PrintPinRate

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 12 taco cups

Ingredients

  • 1 pound ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 24 wonton wrappers
  • 1 (16 ounce) can refried beans
  • 1 ½ cups shredded cheddar cheese
  • optional toppings: Sour cream, diced tomatoes, cilantro, onion, guacamole

Instructions

  • Preheat the oven to 375°F. Spray 12 muffin cups lightly with cooking spray.

  • Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.

  • Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tablespoon of refried beans on top of each wonton. Top with 1 Tablespoon of taco meat and 1 Tablespoon of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, taco meat, and cheese.

  • Bake for 15-18 minutes or until golden brown. Let cupcakes cool just slightly in pan.

  • Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, guacamole, onion, or cilantro).

Cuisine: Mexican

Course: Main Course

Author: Christy Denney

All Recipes Appetizers Beef Cinco De Mayo Football Food Main Dishes Mexican Old El Paso Tablespoon

published on Feb 21, 2024

87 comments Leave a comment »

100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

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87 comments on “Taco Cups”

  1. Roger Moore Reply

    Looks delicious can’t wait to try them

    • Christy Denney Reply

      Thank you!

  2. Cheryl L. Reply

    Could you please post the nutritional facts?

  3. Judith Davis Reply

    The preparation time and bake time reads 22 hrs. 14 mins, that has to be wrong! Please supply correct timing.
    I do not like soggy bottoms on my wonton’s would you suggest prebaking the first wonton if, so how long and would you use the 375° F (190°C.)
    Also, I live by myself so could I freeze leftovers and rewarm. If so, should I thaw in refrigerator overnight and take them out to come to room temperature and how, what temperature and how long.

    • Christy Denney Reply

      Sorry. The recipe plugin had a bug. To ensure no soggy bottoms don’t spray the pan. Mine are always crispy. I don’t think it’s necessary to prebake the bottom but I suppose you could. You could definitely freeze them and then I would bake them again until warm. Probably 10 minutes at 350 degrees.

  4. Andreia M Curenton Reply

    I made these for lunch today. My husband has had gastric sleeve surgery and doesn’t eat much. He ate 2!!! My uber picky kids love them and so did I! These were quick and perfect for lunch. I meal prep and these will be perfect for grab and go lunches!

    • Christy Denney Reply

      I’m so glad you enjoyed these.

  5. Trina Reply

    Hi! These look great and I plan on making them for a family gathering. Just wondering if this is for mini cupcake tins or regular sized cupcake tins? The pictures look like they are mini cupcake size and it seems like it might be appetizer size but there’s no mention of mini cupcake tins in the recipe! Thanks so much!

    • Trina Reply

      I guess I should also ask, if they are regular sized cupcake tins, could I make them in the mini tins without too much trouble? Thanks so much! 🙂

      • Christy Denney Reply

        I’ve done it in mini ones and they were great!

    • Christy Denney Reply

      They’re regular sized tins.

  6. Ellie Reply

    These look great (and easy)! Thanks for sharing!

  7. Brittany Reply

    I love this recipe! I just made it in a lighter version by using ground turkey instead of beef, no chips, Mrs. Dash salt free taco seasoning and 100% organic black bean refried beans. It was so yummy. A bit disappointed you do not list the nutritional information it would be very helpful especially in the world we live in today. Also the calorie calculator you listed doesn’t work.

    • Christy Denney Reply

      Yes I agree it would be helpful but with everyone using different brands the info wouldn’t be accurate and with over 600 recipes I don’t have the time to do it. This one doesn’t work? http://www.caloriecount.com/cc/recipe_analysis.php I just used it…

  8. Sandra Reply

    This was great! I added grape tomato and green onion and it rocked!

  9. Alely Reply

    Can these be refrigerated overnight prior to baking? I have a Super Bowl potluck to attend tomorrow and I’m afraid I might not have enough time in the morning to prep for a rough estimate of 30 people.

    • Christy {The Girl Who Ate Everything} Reply

      Ahhh. Probably too late. You can prep them ahead of time.

      • Angela Reply

        Hi Christy,
        Can I make the taco cupcakes on Saturday evening, then refrigerate them, and take them to dinner on Sunday? If so, do I just keep them in the tins and reheat in the oven when I get to the dinner? Will they hold up or be soggy?

        Thanks

        • Christy Denney Reply

          Sure! You can definitely reheat them. You don’t have to do it in the tins. You could just put them on a baking sheet. They shouldn’t be soggy.

  10. Vaishali Reply

    These look delectable. Was wondering if they would hold up for a picnic..or would they get soggy.

    • Christy {The Girl Who Ate Everything} Reply

      They wouldn’t get soggy but they are definitely best warm…

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  12. Catherine Reply

    Love these tasty and delicious cups. Perfect for today. Blessings, Catherine

  13. Amy Reply

    just made these for lunch. (it’s a personal philosophy of mine to ALWAYS have taco/burrito ingredients in my house…just happened to be lucky to also have some wonton wrappers). word of advice…do not forget the double decker step. You might get lazy and think you only need one layer of wonton but trust me. While it will still be delicious and easy and convenient and awesome, the smushy to crunchy ratio will be way off. either way, super delicious and I love all of these wonton recipes! will definitely make these again but will
    actually follow the directions next time! 🙂

    • Christy {The Girl Who Ate Everything} Reply

      So glad you loved them!

  14. judy Reply

    Hi. I’m looking for a recipe that I can only remember as “Blondies”. They are like brownies, but more buttery. They are baked, but are still very soft and gooey. The name Blondies really suits them because of the color. Very fattening, of course, but DELICIOUS.
    Can you help me find them?

    • Christy {The Girl Who Ate Everything} Reply

      Here’s a blondie recipe I love: https://www.the-girl-who-ate-everything.com/2012/02/maple-walnut-blondie-applebees-copycat.html

  15. christie Reply

    TThese look amazing! I have a quick question..what degree do I cook these onand for how long? I am making these tonight for my family and a couple friends.

  16. Jeanne Reply

    These look great! Making them tonight! Do you have the nutritionals available?

  17. Nutrigirl Reply

    Okay, just curious: I’m trying to eat a “little” healthier lately, and am planning on making these tonight, so I was wondering if you thought it’d be okay to leave out the crumbled chips? Or is that just one of those “must-have”s in the recipe? I dunno if they give it an extra needed crunch or not. When I think about it, I’d imagine them becoming a little soggy, but maybe not. Thanks in advance!

    • Christy {The Girl Who Ate Everything} Reply

      Not a must have. Absolutely you can leave it out.

  18. cha Reply

    I made the double decker taco cupcakes tonight and they were a huge success super easy and yummy will definitely make them again

  19. Amy B. Reply

    I am trying these this weekend. Your blog is everything that is good. Thank you for your recipes!

  20. Amy B. Reply

    I am trying these this weekend. Your blog is everything that is good. Thank you for your recipes!

  21. Glo Reply

    Just made as a trial run for my sangria Saturday with my girlfriends. Husband and I loved them!!!!

  22. Dymo labels Online Reply

    Looks like something I need to have my activity day girls try making! It’s a perfect size for them!

  23. Amber Reply

    can you use say-corn or flour tortillas instead of wontons?

    • Christy {The Girl Who Ate Everything} Reply

      I haven’t tried it but I think it would work. I love the texture of the wontons though.

    • Jessie Reply

      I might try tortillas instead.

  24. Melissa Reply

    If you put them in the freezer or refrigerator, can you heat them in a crockpot for a pot luck? Thank you

    • Christy {The Girl Who Ate Everything} Reply

      I’ve never tried heating them in a crockpot. I’ll have to try it.

  25. Diane Dee Soto Reply

    Hi i Love The recipe. But I want to know if I can use instead of wonton wrappers, egg roll wraps, because in Puerto Rico I can’t find wonton wraps. Are they the same?

    • Christy {The Girl Who Ate Everything} Reply

      I’m pretty sure they are the same thing just different shapes. I know others have used egg roll wrappers and it turned out great.

  26. Lilly Sue Reply

    What a fun idea! These are so cute 🙂

  27. Deborah Reply

    Can these be frozen and reheated?

    • Christy {The Girl Who Ate Everything} Reply

      Yes. They freeze and reheat beautifully!

      • Marsha Stone Reply

        Do you bake then freeze? Or freeze then bake? I always wonder that.

        • Christy {The Girl Who Ate Everything} Reply

          Haha. It’s personal choice. For these I would probably freeze then bake.

  28. Diana Marquez Reply

    Hi, i made these taco cupcakes they where AMAZING!!!! my kids and there friends loved them

  29. Wanda Ann @ Memories by the Mile Reply

    This looks so good!!! I would love for you to come to my link party going on now at http://www.memoriesbythemile.com/
    Pinned it and new follower.
    Wanda Ann @ Memories by the Mile

  30. Corrie Reply

    Can I use frozen lumpia/eggroll wrappers for these? (Defrosted, of course) I live in Alaska and can’t seem to find wonton wrappers in any of my grocery stores. I know lumpia wrapoers are four times the size but figured I could cut them into smaller squares. Just want to make sure I’ll get the same crispy texture!

    • Christy Reply

      Corrie,
      Other people have used eggroll wrappers and said it tastes great!

  31. royene trunkely Reply

    love all your recipes I made so far… glad i found u….

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  34. Ball Mill Design Reply

    Like it, Making these tonight. Ball Mill Design

  35. Steph Reply

    Made these for dinner tonight after work – love that they’re quick to make! They were great! A couple with a side salad is a full meal. Great idea. 🙂

  36. Anonymous Reply

    Making these tonight 🙂

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  39. Kevin Reply

    I really like the sound of these tacos baked in a muffin tin!

  40. Dany@ Tiny Tots and Polka Dots Reply

    These look so yummy and easy! You always have so many good recipes! =)

  41. Barbara Bakes Reply

    What a fun, simple idea. Perfect for a party or to make with kids.

  42. Autumn Reply

    I made these yesterday… they were gone in minutes from my party! Even quicker than my famous Teriyaki ribs! The only thing that I noticed, and maybe it’s just my oven, but I had to bake them a bit longer than recommended. While the tops were perfectly browned, the bottoms were soggy so I put them back in for about 5 minutes and they were perfectly crispy on the bottoms!

    A great treat! Quick, easy and great on the budget!

  43. thisislemonade Reply

    Wow! I came over from Pinterest and your peanut butter cheese ball recipe… thought I’d take a look at the rest of the blog because it’s so cute! LOVE this idea. I was wondering what the lining of all those cupcake-sized bite ideas was…wonton wrappers. GREAT! I’ll have to get me some asap – thanks for sharing 🙂

  44. Bake-A-Holic Reply

    I love inventive appetizers like this! I’ve made something similar to these but in the little scoop chips. I love this idea much better.

    Excited to peruse your tasty blog.

  45. [Ness] Six One and Then Some Reply

    I’ve been making a new cupcake each month for nearly a year now and posting it on my blog, but haven’t really dabbled in the savoury – yet. These look like a great way to start!

  46. Cupcake Crazy Gem Reply

    Oh wow these look amazing – cupcakes and Mexican – a fusion of my two favourite things! I immediately showed them to my husband (the chef in the family) and he was like ‘eww taco cupcakes’ I had to explain they weren’t actually cupcakes, just savoury tacos shaped like cupcakes! He got the idea in the end!

  47. Aditi Reply

    They look amazing!Such a brilliant idea …my wanton wrappers are thawing as I write this :))

    Thank-you

  48. Ashleigh and Tiffani Reply

    These look fantastic!! We love following you and having you on our blogroll so our readers can see all the fun stuff you are doing over here. You are making us VERY hungry!! Cheers, Ashleigh & Tiffani, The Drinking Girls

  49. Christy {The Girl Who Ate Everything} Reply

    @Olivia Grace,
    I just ate one but my husband had two. Probably 2 per person would be a serving.

  50. gastronomic nomad Reply

    What a great idea! I’m going to test this out with some old wonton wrappers in the freezer. Thanks for this recipe.

  51. Olivia Grace Reply

    These are so cute! 😀

    The little recipe card there says “serving size 18 cupcakes” you mean makes 18 right?? what would a real serving size be?

  52. Debs @ The Spanish Wok Reply

    This comment has been removed by a blog administrator.

  53. tmcc4 Reply

    Can you figure out the WW points for us lol!!! Looks so good

  54. amanda @ fake ginger Reply

    My husband and kids would love these! So fun!

  55. Christina Marie Reply

    I’m obsessed with crispy tacos, but it’s such a chore to sit there and hold them while they’re frying. This would solve all taco frying agony! 🙂

    Christina
    http://www.becauseofmadalene.com

  56. Marci Reply

    This looks like something I need to have my activity day girls try making! It’s a perfect size for them!

  57. Sarah O. Reply

    These look great for parties! Can’t wait to try.

  58. Christy {The Girl Who Ate Everything} Reply

    @Chelsea,
    Wow. Great. I can’t handle the pressure for the next dinner…

  59. Chelsea Reply

    Last week I printed all 5 dinners (I only cook 5 nights a week…pizza night and leftover night are a must) from your blog last week and i make my family rate them with stars (5 stars is the best) so I know whether to make that dinner again in the future. All five dinners got 5 stars! Thanks for your great blog!

    • Dee Armstead Reply

      How long do you bake these for? Do you have to butter or something for the won ton not to stick to the tin? Help.

      • Christy Denney Reply

        If you head on over to the recipe link at the bottom it gives full instructions. You will spray the tin with cooking spray and bake for 15-18 minutes.

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