Description
Delicious bite-sized taco cups filled with seasoned beef, zesty tomatoes, and gooey cheese, all wrapped in crispy wonton shells.
Ingredients
Scale
- 24 wonton wrappers
- 1 lb. ground beef (90/10 recommended)
- 1 (14.5 oz.) can of petite diced tomatoes (drained)
- 1¼ cups shredded cheddar cheese
- ½ of a white onion, diced
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Optional toppings: sour cream, guacamole, chopped cilantro, or fresh tomatoes
Instructions
- Preheat the oven to 400°F and spray a 12-cup muffin tin with cooking spray.
- In a large skillet, add olive oil and sauté the diced onions until tender, about 2-3 minutes. Add the ground beef and seasoning, cooking until browned, about 3-4 minutes. Stir in the drained tomatoes and cook until liquid evaporates, about 5-7 minutes.
- Place one wonton wrapper in each muffin tin cup, add a layer of cheese, then press a second wrapper on top. Spoon beef mixture into each cup, finishing with cheese.
- Bake for 13-17 minutes until wontons are crispy and cheese is melted. Watch closely around 10 minutes to avoid burning.
- Once baked, run a knife around edges and pop out the taco cups. Add toppings and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 50mg