Friday, March 08, 2013

Fiesta Taco Wonton Cups

I have become mildly obsessed with wonton wrappers in recent months.  One of my favorite ways to use them is in my Buffalo Chicken Wonton Cups. This taco version is another of my favorites! Bite-size food totally appeals to me ... and the bonus is that my kids think these are super cute (and fun to eat).

These little Fiesta Taco Wonton Cups are a great way to use up leftover taco meat.  I have made them with refried beans placed in the bottom of the cups (in addition to the taco meat) or with black beans and corn added into the taco meat.  They are a fabulous way to stretch your grocery budget since you only use a half of a pound of ground beef and minimal toppings.  And, wonton wrappers are very inexpensive.  Plus, this recipe comes together in like, thirty minutes, so you don't need a lot of time to throw these beauties together.  I usually pair these with a side of my Mexican rice.

These make perfect party or game day appetizers, too. Shredded beef or pork would be a great substitute for the ground beef.  You can find my Slow Cooker Mexican Shredded Pork recipe HERE.  Also, you can use ground turkey for a more-healthful version.

Yields 12 taco cups.


Prepared taco meat using 1/2 pound ground beef (use whatever taco meat recipe you prefer or try my version below)
12 wonton wrapper (small, square ones)
12 (or so) tablespoons shredded cheese (cheddar, fiesta blend or Colby)
Any toppings you prefer - black olives, lettuce, tomatoes, salsa, sour cream, scallions, jalapenos, hot sauce, avocado, guacamole, cilantro or red onion
Non-stick spray


Preheat oven to 375 degrees.

Spray the wells of a 12-count muffin tin with non-stick spray. Press a wonton wrapper into each well.

Lightly spray the tops of the wrappers with some additional non-stick spray.

Bake in oven for 5 minutes.  Remove from oven.

Place a spoonful of taco meat into the bottom of each wonton cup.

Sprinkle a pinch of shredded cheese into each cup.

Bake for 5 - 7 additional minutes or until cheese is melted and the wontons are crisp.

Top with garnishments of your choice.


2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes (or to taste)
1/2 teaspoon dried oregano

Combine ingredients and sprinkle into cooked ground beef.  Add in about 1/2 cup of water or beef stock.  Combine and cook down to blend flavors.

(This makes enough seasoning to season one pound of ground beef.  I make a full pound of taco meat and freeze the other half not needed for this recipe.)


  1. These are so adorable, and they look so tasty, too. I think these will be perfect for my summer sangria party - last year I made "fancy" finger foods, and all anybody seemed to want was stuff like this :) No more fancy stuff this year!

    1. Hi, Lori. I love using wonton wrappers for appetizers. I do buffalo chicken ones, spinach & artichoke dip ones, BBQ pulled pork ones (with coleslaw on top) and even dessert ones with a cheesecake filling and fresh berries on top. The possibilities are endless and people seem to love them all! Oh, and your summer sangria party sounds fabulous! :)

      Thanks for stoppin' by!

  2. Kim...LiL' Chefs, LLCMay 4, 2016 at 3:58 PM

    These are so cute! I have a kids' cooking class business and we're making these at a birthday party on Friday. Only change is we're making gluten free homemade won ton wrappers to accommodate one of the guests. Can't wait to see what the kids think!