Easy Taco Cups

Easy Taco Cups are one of my favorite fun, bite-sized meals to make when I’m craving all the flavor of tacos but want something easy to serve, eat, and enjoy — especially with friends or kids around. These little cups are made with tortillas or wonton wrappers, pressed into muffin tins and filled with seasoned taco meat, cheese, and toppings. They’re crispy, cheesy, and absolutely addictive.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and packed with flavor. The crispy tortilla base holds all the classic taco goodness — and they’re customizable with any toppings I have on hand. They’re perfect for parties, game nights, or even as a fun twist on Taco Tuesday. Plus, they’re easy to prep ahead and reheat without losing their crunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or ground chicken
• Taco seasoning
• Small flour tortillas or wonton wrappers
• Shredded cheddar or Mexican cheese blend
• Olive oil or cooking spray
• Optional toppings: sour cream, salsa, diced tomatoes, jalapeños, shredded lettuce, avocado, green onions

Directions

1. Preheat the oven:
   I preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
2. Prepare the meat filling:
   I cook the ground meat in a skillet over medium heat until browned. I drain excess fat, then stir in taco seasoning and a splash of water. I simmer until the sauce thickens.
3. Form the taco cups:
   I cut small flour tortillas into circles (or use wonton wrappers) and press them into the muffin cups to form little shells. I lightly brush or spray them with oil for extra crispiness.
4. Assemble and bake:
   I spoon some of the taco meat into each cup, top with shredded cheese, and bake for about 10–12 minutes until the shells are golden and the cheese is bubbly.
5. Add toppings and serve:
   I let them cool for a minute, then top with my favorite fresh ingredients — a dollop of sour cream, salsa, chopped tomatoes, avocado, and more.

Servings and timing

This recipe makes 12 taco cups and takes about 30 minutes total.

Variations

Sometimes I use ground turkey or black beans for a lighter or vegetarian option. I’ve also made them spicy with chipotle powder or jalapeños mixed into the meat. For a different twist, I use shredded rotisserie chicken tossed in salsa or BBQ sauce instead of ground meat.

Storage/Reheating

I store leftover taco cups in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or toaster oven at 350°F until warmed through and crispy again. The microwave works too, but the shells soften a bit.

FAQs

Can I use wonton wrappers instead of tortillas?

Yes — wonton wrappers work great and get super crispy in the oven. I just keep an eye on them since they bake a little faster.

What kind of tortillas are best?

I use soft flour tortillas and cut them to fit my muffin tin. Street taco-size tortillas work perfectly without trimming.

Can I make them ahead of time?

Yes — I prepare and bake the cups, then store them without toppings. I reheat and top just before serving.

Are they freezer-friendly?

The baked cups freeze well without toppings. I freeze them in a single layer, then reheat in the oven directly from frozen at 350°F until hot.

Can I make these vegetarian?

Absolutely. I use black beans, refried beans, or lentils as the base and season them just like I would taco meat.

Conclusion

Easy Taco Cups are one of those simple, satisfying recipes I can throw together anytime — whether I’m feeding a crowd or just want a fun, fuss-free dinner. With crispy shells, savory filling, and endless topping options, they always disappear fast. They’re a perfect mashup of comfort food and party bite, and I always keep them in my rotation.

Easy Taco Cups

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Crispy, cheesy bite-sized taco cups made in a muffin tin using tortillas or wonton wrappers, filled with seasoned taco meat and topped with all your favorite taco fixings — perfect for parties, snacks, or fun weeknight dinners.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 taco cups
• Category: Appetizer
• Method: Baked
• Cuisine: Mexican-Inspired
• Diet: Low Fat

Ingredients

• 1 lb ground beef or ground chicken
• 1 packet taco seasoning
• 12 small flour tortillas (cut into circles) or 12 wonton wrappers
• 1 cup shredded cheddar or Mexican cheese blend
• Olive oil or cooking spray
• Optional toppings: sour cream, salsa, diced tomatoes, jalapeños, shredded lettuce, avocado, green onions

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
2. Cook ground meat in a skillet over medium heat until browned. Drain fat, add taco seasoning and a splash of water, and simmer until thickened.
3. Press tortilla circles or wonton wrappers into the muffin cups to form shells. Lightly brush or spray with oil.
4. Fill each cup with seasoned meat and top with shredded cheese. Bake 10–12 minutes until golden and bubbly.
5. Let cool briefly, then add toppings like sour cream, salsa, tomatoes, jalapeños, or avocado before serving.

Notes

• Use ground turkey or black beans for a lighter or vegetarian option.
• Add jalapeños or chipotle powder to the meat for extra heat.
• Rotisserie chicken mixed with salsa or BBQ sauce makes a great shortcut filling.
• Bake cups ahead and reheat before topping for easy entertaining.

Nutrition

• Serving Size: 1 taco cup
• Calories: 120
• Sugar: 1g
• Sodium: 210mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 22mg