These two-bite taco cups are the perfect game day appetizer! Crispy wonton cups are filled with taco meat, cheese, and all your favorite toppings to make delicious mini tacos.
- Last updated on January 15, 2025
Who doesn’t love tacos? Seriously… who? I’ve certainly never met anyone who doesn’t LOVE tacos.
These taco wonton cups are a perfect game day or party appetizer for any taco lovers. The crunchy wonton wrappers serve as perfect “mini taco shells” to put all of your favorite toppings in. Plus, they are a perfect appetizer size—just two to three bites.
Whether you’re looking for an appetizer for game day, a big party, or just your next Taco Tuesday—give this recipe a try!
Taco Wonton Cups
These two-bite taco cups are the perfect game day appetizer! Crispy wonton cups are filled with taco meat, cheese, and all your favorite toppings to make delicious mini tacos.
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Servings: 48 taco cups
Equipment (Shop on Amazon)
Ingredients
Super Simple Taco Meat Filling
- 1 lb ground beef
- ½ cup diced sweet onion
- ¾ cup water
- 1 packet Ortega taco seasoning or 1 oz. seasoning of your choice
- 1 can black beans approx. 15 oz
- ½ cup shredded Mexican blend or Chihuahua cheese
Wonton Cups
- 48 regular wonton wrappers
- Cooking spray (I use an avocado oil spray)
Toppings
- ¾ cup shredded cheese
- ½-¾ cup salsa
- ½ cup pickled peppers
- Other toppings—avocado, sour cream, chopped cilantro, lettuce, taco sauce, or any of your personal favorites!
Instructions
Make the Super Simple Taco Meat Filling
- Quick note before we begin: If you are a fan of tacos, then you likely already have a signature ground beef taco meat recipe you enjoy. Use that in these little cups if you’d like! If not, use this very simple “starter” taco meat recipe…
- Brown 1 lb. of ground beef in a skillet. Drain off any excess fat using a paper towel.1 lb ground beef
- Add the sweet onion, about a 3/4 cup water, and the taco seasoning. Cook on medium/low heat until the onion is starting to soften. Stir frequently so the meat does not scorch.½ cup diced sweet onion, ¾ cup water, 1 packet Ortega taco seasoning
- Drain and rinse the black beans before adding them to the meat. Stir well and cook for about 5 minutes on low to warm the beans and finish cooking the onion. Again, stir frequently as the meat mixture cooks.1 can black beans
- Add cheese to the top of the meat mixture—do not mix it in. Put a lid on the pan, turn the heat off, and allow the cheese to melt.½ cup shredded Mexican blend or Chihuahua cheese
Bake the Wonton Cups
- Preheat your oven to 360°F.
- Spray a regular cupcake pan with cooking spray and place one wonton wrapper in each cup to create a bowl-like shape. Lightly spray the wrappers with cooking spray again.Cooking spray, 48 regular wonton wrappers
- Bake the wonton cups for 6 to 6 1/2 minutes. The tops of the cups should be golden brown when they are done. The wonton wrappers will kind of shrink while baking, which is why these cups end up being a great appetizer or “mini” size.
Assemble the Taco Wonton Cups
- Start with 1 to 2 teaspoons (max!) of your taco meat. Remember to leave room for toppings!
- Add toppings of your choice. Some of my favorites are:- A heavy pinch of shredded Mexican blend or Chihuahua cheese- Queso sauce- Salsa (homemade or jarred)- A drizzle of a simple spicy crema (just mix sour cream with your favorite taco or hot sauce)- A generous pinch of chopped or shredded lettuce- Avocado or guacamole- A pinch of chopped cilantro- Taco or hot sauce- A few pickled peppers (specifically these homemade pickled peppers) or pickled jalapeñosKeep the quantity of each topping relatively small, especially if you plan on adding a lot of different toppings (like I do). These wonton cups don't hold a ton, nor are they meant to. They're only supposed to be little two-bite cups!¾ cup shredded cheese, ½-¾ cup salsa, ½ cup pickled peppers, Other toppings—avocado, sour cream, chopped cilantro, lettuce, taco sauce, or any of your personal favorites!
- Serve these taco wonton cups right away. I do not recommend making these ahead as the wonton cups will likely become soggy.
Notes from the Happy To Be Here Kitchen
Note 1. Taco Meat: This recipe calls for one pound of ground beef, which will easily make 48 of these taco cup appetizers. I always start with one pound of ground beef and many times make only two dozen of these cups. Then I use the leftover meat for tacos, nachos, or these taco egg rolls---or I simply freeze the extra seasoned meat for future use. It does freeze very well and is always nice to have on hand.
I use only 1 to 2 teaspoons (max!) of meat in each little wonton cup, but of course, you can choose to use more or less filling depending on your taste. Just remember these are designed to be two-bite mini appetizers and you need to leave ample room for the yummy toppings!
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