Mini Taco Cups Wonton Wrappers (Printable)

Crunchy wonton cups filled with seasoned beef or turkey, melted cheese and fresh toppings for crowd-pleasing bites.

# What You Need:

→ Protein

01 - 9 ounces ground beef or ground turkey

→ Vegetables

02 - 1 small onion, finely chopped
03 - 1 small tomato, diced (optional)
04 - 1/2 cup canned corn kernels, drained (optional)

→ Spices & Flavor

05 - 1 packet (1 ounce) taco seasoning
06 - 2 tablespoons tomato paste
07 - 2 tablespoons water

→ Other

08 - 12 wonton wrappers
09 - 3/4 cup shredded cheddar or Mexican-style blend cheese

→ Toppings (Optional)

10 - 1/4 cup sour cream
11 - 1/4 cup finely shredded lettuce
12 - 1/4 cup diced tomatoes
13 - 2 tablespoons sliced green onions
14 - 2 tablespoons chopped fresh cilantro

# Step-by-Step:

01 - Preheat the oven to 350°F and lightly grease a standard 12-cup muffin tin.
02 - Press one wonton wrapper into each muffin cup, ensuring the wrapper conforms to the cup with a slight flap at the top to crisp.
03 - Heat a skillet over medium heat, add ground meat and chopped onion, and cook until browned, about 5–6 minutes; drain any excess fat.
04 - Stir in tomato paste, taco seasoning, and 2 tablespoons water; reduce heat and simmer 2–3 minutes until the mixture thickens. Fold in diced tomato and corn if using.
05 - Divide the meat mixture evenly among the wonton-lined cups and sprinkle each with shredded cheese.
06 - Bake for 10–12 minutes, or until wonton edges are golden and crisp and the cheese is melted.
07 - Allow the cups to cool for a few minutes, then carefully lift them from the tin using a small spatula or spoon.
08 - Top each cup with shredded lettuce, diced tomato, green onions, cilantro and a dollop of sour cream as desired; serve immediately.

# Expert Suggestions:

01 -
  • Your secret weapon for pleasing even the pickiest snackers or party guests.
  • You can swap toppings depending on what you find in your fridge—every batch feels a little bit different.
02 -
  • If the wonton wrappers get too wet from the filling, they won’t crisp up—never skip draining the meat.
  • Let everything cool a minute or two before adding toppings so the lettuce stays gloriously fresh and crunchy.
03 -
  • Brushing a whisper of oil on wonton edges before baking makes them shatteringly crisp.
  • A quick broil at the very end adds irresistible golden spots to the cheese.
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