Easy Taco Cups

Easy taco cups are a fun, bite-sized twist on classic tacos. Made with crispy wonton wrappers or tortillas, these little cups are filled with seasoned ground beef, melty cheese, and all my favorite taco toppings. Whether I’m serving them as an appetizer, party snack, or a quick weeknight dinner, they’re always a hit and disappear fast.

Why You’ll Love This Recipe

I love this recipe because it takes everything I enjoy about tacos and turns it into a neat, handheld bite. The crisped-up wrappers make the perfect crunchy base, and the filling is endlessly customizable. They’re easy to prep, bake quickly, and are great for both kids and adults. Plus, they’re ideal for making ahead and reheating when I need something fast and satisfying.

Ingredients

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

• Ground beef

• Onion (chopped)

• Taco seasoning (store-bought or homemade)

• Water (to mix with seasoning)

• Shredded cheese (cheddar, Mexican blend, or Monterey Jack)

• Wonton wrappers or small flour tortillas (cut into circles if needed)

• Cooking spray or a little oil (for greasing the muffin tin)

Optional toppings:

• Sour cream

• Diced tomatoes

• Sliced green onions

• Chopped cilantro

• Jalapeños

• Guacamole or avocado

Directions

1. I preheat the oven and lightly grease a standard muffin tin with cooking spray or oil.

2. I press wonton wrappers (or small tortilla circles) into each muffin cup to form a base.

3. In a skillet, I cook the ground beef and chopped onion until browned and cooked through. I drain any excess grease.

4. I stir in taco seasoning and water, simmering until thickened and flavorful.

5. I spoon the beef mixture into each prepared cup and top with shredded cheese.

6. I bake for about 10–12 minutes, or until the wrappers are golden and the cheese is melted.

7. I let them cool slightly before removing from the pan, then I top them with any extras I’m craving.

Servings and timing

This recipe makes about 12 taco cups (3–4 servings).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I use ground turkey, chicken, or black beans instead of ground beef.

• For a spicy kick, I stir in chipotle sauce or diced green chiles to the filling.

• I layer refried beans at the bottom of each cup before adding the meat.

• I make vegetarian taco cups using seasoned beans, corn, and sautéed peppers.

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 air fryer at 350°F for a few minutes until crisp again.
Microwaving works too, but the shells soften slightly. They’re still tasty, just not as crunchy.

FAQs

Can I make these ahead of time?

Yes, I often prepare the beef mixture ahead and store it in the fridge. I assemble and bake the cups fresh when I’m ready to serve.

Do I have to use a muffin tin?

It helps keep the shape, but I’ve also made flat versions on a baking sheet using doubled wonton wrappers.

Can I freeze taco cups?

Yes, I freeze them after baking, then reheat in the oven or air fryer. I let them cool fully before freezing in a single layer.

What can I use instead of wonton wrappers?

Small flour tortillas work great. I cut them into circles using a large cookie cutter so they fit snugly into the muffin tin.

How do I keep the bottoms from getting soggy?

I bake the cups for a few minutes before adding the filling for extra crispness, or I avoid overfilling them with juicy toppings.

Conclusion

Easy taco cups are one of those recipes that make dinner fun and flexible. They’re quick to assemble, easy to customize, and full of taco flavor in every crispy bite. Whether I’m feeding a crowd or looking for something new on taco night, these mini cups always bring big satisfaction.