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Taco Salad Wonton Cups

Wonton Taco Cups are a quick and easy appetizer. Crispy baked wonton cups hold all the best taco salad toppings for a delicious 2-bite snack.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American, Mexican
Servings 24 cups
Calories 157kcal



  • 24 refrigerated wonton wrappers
  • Non-stick cooking spray
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • ¼ cup water

For serving

  • Finely shredded Mexican blend cheese
  • Finely shredded iceberg or romaine cheese
  • 1 recipe pico de gallo or store bought salsa
  • Sour cream
  • Store bought or homemade guacamole
  • Cilantro for garnish chopped

Pico de gallo

  • 2 roma tomatoes seeded and finely diced
  • 2 tablespoons yellow onion finely diced
  • 2 tablespoon cilantro chopped
  • Juice of ½ fresh lime
  • ½ teaspoon kosher salt
  • Pinch freshly ground black pepper


  • Preheat oven to 350℉. Press wonton wrappers into the bottom of a mini pan, making 1 fold in the middle of each long edge of the wrapper. Ensure that the wonton wrapper is flat against the bottom of the cup so the finished cups have a flat base to stand up on. Keep the stack of unused wonton wrappers covered with a damp paper towel to prevent them from drying out.
  • Spray cups lightly with non-stick cooking spray. Bake in the preheated oven for 5-7 minutes. Or until golden brown. Remove baked cups from the muffin tin and allow to cool. To make filling them even easier, keep the cups in the muffin pan.
  • Preheat a large skillet over medium high heat, add a small drizzle of canola oil, and add the ground beef. cook the ground beef, breaking up meat into very small pieces with a wood spoon as it cooks, until no longer pink. Drain any grease from the pan. Add the taco seasoning and ¼ cup water, scraping up any brown bits on the bottom of the pan, reduce heat to low and simmer until sauce has thickened and most of the water has evaporated, about 2 minutes. Cool at least 10 minutes.
  • While the meat cools: If making pico de gallo; combine all pico de gallo ingredients in a small bowl with a fork, taste for seasoning and adjust salt and pepper as needed.
  • Place 1 teaspoon of finely shredded cheese in each cup, followed by 1 heaping teaspoon of taco meat. Top cups with shredded lettuce, a tiny dollop of sour cream and guacamole, and pico de gallo or salsa. Garnish with cilantro leaves if desired. Serve immediately. Or you can place the wonton cups filled with just the cheese and meat on a serving platter, and put your favorite taco toppings in small bowls alongside the cups and allow your guests to build their own taco salad cups.


  • You can make the taco meat a day or two ahead of time and store it in the refrigerator. Just warm it up gently in a saute pan over low heat when ready to use. 
  • Store any leftover unused taco meat in the refrigerator for up to 3 days. 
  • You can bake wonton cups a day ahead of time and store them at room temperature in an airtight bag, preferably with a leftover silica packet from beef jerky or new shoes. If moisture does get to them, just pop them in the oven for two or three minutes to re-crisp before filling.
  • Baked wonton cups will only stay crispy for an hour or two once filled. 
  • Pico de gallo is best if eaten within one day.


Calories: 157kcalCarbohydrates: 8gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 33mgSodium: 264mgPotassium: 228mgFiber: 2gSugar: 1gVitamin A: 712IUVitamin C: 4mgCalcium: 91mgIron: 1mg
Keyword wonton cups