Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 square wonton wrappers
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning mix + 1/4 cup water
- 1 cup canned black beans, drained and rinsed
- 1/4 cup chunky tomato salsa (for the filling)
- 1 1/2 cups shredded Mexican blend or cheddar cheese, divided
- 1 1/2 cups finely shredded romaine or iceberg lettuce
- 1 cup chunky tomato salsa (for topping)
- 1/2 cup sour cream
- Cooking spray or 1 tablespoon neutral oil; cilantro/green onions and lime wedges (optional)
Do This
- 1. Heat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- 2. Brown beef and onion in oil, 5–7 minutes. Add garlic, taco seasoning, water, beans, and 1/4 cup salsa; simmer until thick, 3–4 minutes.
- 3. Press 1 wonton wrapper into each muffin cup, then a second on top at an angle; mist lightly with cooking spray.
- 4. Par-bake wonton shells 7–8 minutes until lightly golden at the edges.
- 5. Divide beef mixture among cups, top with cheese, and bake 8–10 minutes until cheese is melted and wrappers are deep golden and crisp.
- 6. Cool 3–5 minutes. Top with lettuce, remaining salsa, sour cream, and herbs. Serve warm with lime wedges.
Why You’ll Love This Recipe
- Crispy, golden wonton wrappers give you all the crunch of a hard taco shell with way less mess.
- Perfect balance of seasoned beef, creamy beans, melty cheese, and fresh, cool toppings in every bite.
- Party-friendly: bake a whole pan at once, and everyone gets a tidy, handheld taco cup.
- Easy to customize with your favorite toppings or simple swaps for picky eaters.
Grocery List
- Produce: 1 small yellow onion, 2 cloves garlic, 1 small head romaine or iceberg lettuce, fresh cilantro and/or green onions, 1 lime
- Dairy: Shredded Mexican blend or cheddar cheese, sour cream
- Pantry: Wonton wrappers, olive oil, cooking spray or neutral oil, lean ground beef, canned black beans, chunky tomato salsa, taco seasoning mix, salt and pepper (optional)
Full Ingredients
For the Beef-and-Bean Filling
- 1 tablespoon olive oil
- 1 pound lean ground beef (about 90% lean)
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning mix
- 1/4 cup water
- 1 cup canned black beans, drained and rinsed
- 1/4 cup chunky tomato salsa
For the Wonton Cups
- 24 square wonton wrappers (about 3 1/2 inches across)
- Cooking spray or 1 tablespoon neutral oil (such as canola or vegetable oil), for greasing tin and brushing/misting wrappers
- 1 1/2 cups shredded Mexican blend or cheddar cheese, divided
For Toppings
- 1 1/2 cups finely shredded romaine or iceberg lettuce
- 1 cup chunky tomato salsa
- 1/2 cup sour cream
- 2 tablespoons chopped fresh cilantro or sliced green onions (optional)
- 1 lime, cut into wedges (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and get set up
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or a thin film of neutral oil on a paper towel. This helps the wonton wrappers crisp up and release cleanly after baking.
Gather and prep your ingredients: finely dice the onion, mince the garlic, shred the lettuce, and chop cilantro or green onions if using. Having everything ready makes the cooking and assembly go quickly.
Step 2: Brown the beef and onion
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and diced onion, breaking the beef apart with a spatula. Cook, stirring frequently, until the meat is browned and no longer pink and the onion is softened, about 5–7 minutes.
If there is a lot of excess fat in the pan, carefully spoon it off or drain it, leaving just a thin coating so the filling is flavorful but not greasy (greasy filling can make the wonton cups soggy).
Step 3: Season the filling and add beans and salsa
Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Sprinkle in the 2 tablespoons taco seasoning mix and pour in the 1/4 cup water. Stir well to coat the beef and onion evenly with seasoning.
Add the black beans and 1/4 cup chunky salsa. Stir to combine and let the mixture simmer gently for 3–4 minutes, until slightly thickened and saucy but not watery. Taste and adjust seasoning if needed (many taco seasonings are salty, so you may not need extra salt). Turn off the heat and set the pan aside.
Step 4: Prepare the wonton wrappers in the muffin tin
While the filling is simmering, place a wonton wrapper into each greased muffin cup, gently pressing it down into the bottom and up the sides. The corners will stick up and form a flower-like shape. Press firmly but carefully so the wrappers do not tear.
Place a second wonton wrapper on top of the first in each cup, rotated about 45 degrees so the corners are offset. Press down again to form a sturdy, double-layer shell. This double layer helps the cups hold more filling and stay extra crispy.
Lightly mist or brush the insides and edges of the wrappers with cooking spray or a small amount of oil. This encourages even browning and crunch.
Step 5: Par-bake the wonton cups
Place the muffin tin in the preheated oven and par-bake the empty wonton shells for 7–8 minutes, until they are just starting to turn lightly golden at the edges but are not fully browned.
Remove the tin from the oven and set it on a heatproof surface. The wrappers will still be a little soft in the centers, which is perfect—they will finish crisping when you add the filling and bake them again.
Step 6: Fill the cups and bake until melty and crisp
Give the beef-and-bean filling a quick stir. Spoon it evenly into the par-baked wonton shells, using about 2 heaping tablespoons of filling per cup (or enough to fill almost to the top without overflowing).
Sprinkle the cups evenly with the shredded cheese, using about 2 tablespoons cheese per cup and keeping most of it toward the center so it does not burn on the pan.
Return the muffin tin to the oven and bake for another 8–10 minutes, until the cheese is fully melted and bubbly and the wonton wrappers are deep golden brown and crisp around the edges.
Remove from the oven and let the taco cups cool in the pan for 3–5 minutes. This brief rest helps them firm up and makes it easier to lift them out without breaking.
Step 7: Add fresh toppings and serve
Use a small offset spatula or butter knife to gently loosen each taco cup from the sides of the muffin tin, then lift them out and arrange on a serving platter.
Top each cup with a small handful of shredded lettuce, a spoonful of salsa, and a small dollop of sour cream. Sprinkle with chopped cilantro or green onions, if using.
Serve immediately while the cups are still warm and crisp, with lime wedges on the side for squeezing over the top. The contrast of hot, cheesy filling with cool, fresh toppings is what makes these taco cups especially satisfying.
Pro Tips
- Do not overfill the cups. Too much filling can cause the wonton bottoms to steam and soften. Aim to fill them just below the rim.
- Keep the filling fairly thick. If it looks watery in the skillet, simmer a few extra minutes to reduce before spooning it into the cups.
- Rotate the pan for even browning. If your oven has hot spots, rotate the muffin tin halfway through baking so all cups crisp up evenly.
- Shred your own cheese if possible. Freshly shredded cheese melts a bit more smoothly than pre-shredded blends (which often contain anti-caking agents).
- Add toppings just before serving. The lettuce stays crisper and the wrappers stay crunchier if you top right at the table or just before bringing them out.
Variations
- Chicken taco cups: Substitute an equal amount of ground chicken or finely chopped cooked rotisserie chicken for the beef. If using cooked chicken, simply sauté the onion, then add the chicken with seasoning, beans, water, and salsa.
- Vegetarian black bean cups: Skip the beef and double the black beans (use 2 cups). Add a small handful of corn kernels and extra salsa to keep the filling moist and flavorful.
- Spicy version: Use a hot salsa, add a pinch of cayenne or red pepper flakes to the filling, and top with sliced jalapeños for heat-lovers.
Storage & Make-Ahead
For the best crunch, it is ideal to enjoy these taco cups fresh from the oven, but they can be partially prepped ahead:
Make-ahead: Prepare the beef-and-bean filling up to 2 days in advance and store it in an airtight container in the refrigerator. You can also shred the cheese and prep the lettuce and herbs ahead (store lettuce and herbs in separate covered containers with a paper towel to absorb moisture). When ready to serve, par-bake the wonton cups, reheat the filling gently on the stovetop, and proceed with filling and baking as directed.
Leftovers: Store fully cooked, untopped taco cups in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for about 8–10 minutes, until hot and crisp again, then add fresh toppings. If they have already been topped, they will still be tasty but less crisp; reheat gently and expect a softer texture.
Nutrition (per serving)
Approximate values per serving (2 taco cups, 1/6 of the recipe), including toppings as listed:
Calories: ~430 kcal
Protein: ~27 g
Fat: ~23 g
Carbohydrates: ~29 g
Fiber: ~3 g
Sodium: ~760 mg
These numbers are estimates and will vary based on the specific brands of ingredients you use and how generously you add toppings.
