Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 square wonton wrappers
- Cooking spray or 1 tbsp neutral oil
- 1 1/2 cups (150 g) shredded sharp cheddar
- 2 cups (100 g) finely shredded romaine or iceberg
- 2 Roma tomatoes, 1/4 cup diced red onion, 1 small jalapeño, 1/4 cup chopped cilantro, 1 lime, 1/4 tsp kosher salt (for pico)
- 1/3 cup sour cream + 1 tbsp lime juice + 1 tbsp water (for swirl)
- Spice blend: 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, pinch cayenne
- Option A (Beef): 1 lb (450 g) 90% lean ground beef + 2 tbsp tomato paste + 1/2 cup water
- Option B (Beans): 1 (15 oz/425 g) can black beans, drained and rinsed + 2 tsp olive oil + 1 tbsp tomato paste + 1/4 cup water
Do This
- 1. Heat oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin.
- 2. Stir together the spice blend. Make pico: mix tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Shred lettuce.
- 3. Cook beef with spices, tomato paste, and water until saucy, 5–7 minutes; or sauté beans in oil, add spices, paste, and water, simmer 3–4 minutes.
- 4. Press wonton wrappers into muffin cups; mist lightly with oil. Par-bake 7–8 minutes until lightly golden.
- 5. Fill each cup with about 1 tbsp beef or beans; top with a pinch of cheddar. Bake 5–6 minutes until cheese melts and edges are deep golden.
- 6. Cool 2 minutes. Top with lettuce, spoonfuls of pico, and a thin sour-cream swirl. Serve warm.
Why You’ll Love This Recipe
- Crunchy, golden wonton shells with melty cheddar and fresh, cool toppings.
- Two filling options—spiced beef or seasoned black beans—so everyone’s happy.
- Bake-friendly party bites that hold their shape and reheat well.
- Fast, weeknight-friendly prep with simple pantry spices.
Grocery List
- Produce: Roma tomatoes, red onion, jalapeño, cilantro, romaine or iceberg lettuce, limes
- Dairy: Sharp cheddar, sour cream
- Pantry: Wonton wrappers, tomato paste, black beans (if using), olive/neutral oil, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, kosher salt, black pepper, cayenne (optional)
Full Ingredients
For the Wonton Taco Cups
- 24 square wonton wrappers
- Cooking spray or 1 tbsp neutral oil
- 1 1/2 cups (150 g) shredded sharp cheddar
For the Spiced Beef Filling (Option A)
- 1 lb (450 g) 90% lean ground beef
- 2 tbsp tomato paste
- 1/2 cup (120 ml) water
- Spice blend: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, pinch cayenne (optional)
For the Black Bean Filling (Option B)
- 1 (15 oz/425 g) can black beans, drained and rinsed
- 2 tsp olive oil
- 1 tbsp tomato paste
- 1/4 cup (60 ml) water
- Spice blend: same as above
For the Pico de Gallo
- 2 Roma tomatoes, finely diced (about 1 1/2 cups)
- 1/4 cup finely diced red onion
- 1 small jalapeño, seeded and minced (leave some seeds for heat if desired)
- 1/4 cup chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt
For the Sour-Cream Swirl & Finishing
- 1/3 cup sour cream
- 1 tbsp fresh lime juice
- 1 tbsp water (to thin for drizzling)
- 2 cups (100 g) finely shredded romaine or iceberg lettuce
- Optional: hot sauce or extra lime wedges for serving
Step-by-Step Instructions
Step 1: Preheat and prep the pan
Place a rack in the center of the oven and heat to 375°F (190°C). Lightly coat a 24-cup mini muffin tin with cooking spray or brush with a thin film of oil. This prevents sticking and helps the wonton edges crisp evenly.
Step 2: Make the pico and prep toppings
In a small bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir and set aside to let the flavors marry. Finely shred the lettuce and refrigerate until assembly. In another small bowl, whisk together sour cream, lime juice, and water until smooth and drizzle-able; transfer to a small squeeze bottle or zip-top bag (snip a tiny corner) for a neat swirl.
Step 3: Mix the taco spice
In a small dish, stir together chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, kosher salt, black pepper, and cayenne (if using). You’ll use this once for the beef or beans; any leftover can be sprinkled to taste.
Step 4: Cook the beef or beans
For beef: Warm a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, 4–5 minutes. Drain excess fat if needed. Stir in the spice blend, tomato paste, and water. Simmer, stirring, until saucy and thick, 2–3 minutes.
For black beans: Warm olive oil in a skillet over medium heat. Add beans, spice blend, tomato paste, and water. Simmer 3–4 minutes, lightly mashing some beans to thicken. Both fillings should be spoonable, not soupy.
Step 5: Press and par-bake the wonton cups
Press one wonton wrapper into each muffin cup, gently pleating the edges so it sits flush against the sides. Lightly mist or brush the wrappers with oil. Par-bake until lightly golden and crisp at the edges, 7–8 minutes. If any cups puff, tap them down with the back of a spoon.
Step 6: Fill and melt the cheese
Spoon about 1 tablespoon of beef or beans into each cup (you can do half-and-half). Top each with a generous pinch of shredded cheddar. Return to the oven and bake until the cheese is melted and the wrappers are deep golden at the tips, 5–6 minutes.
Step 7: Finish and serve
Let the cups cool for 2 minutes so the shells firm up. Top with shredded lettuce and spoonfuls of pico de gallo. Drizzle or swirl the lime-thinned sour cream over each cup. Serve warm with extra lime and hot sauce if you like.
Pro Tips
- For extra-sturdy cups, double up the wontons: press two wrappers into each cup, offset by 45 degrees, and par-bake 1–2 minutes longer.
- Keep wonton wrappers covered with a slightly damp towel as you work so they don’t dry out and crack.
- A tiny pinch of cheese under the filling creates a moisture barrier and keeps bottoms crisp.
- Drain beef well and simmer fillings until thick; excess moisture softens the shells.
- Use convection if available; reduce bake times by 1–2 minutes and watch closely.
Variations
- Turkey or chicken: Swap in ground turkey or chicken; cook as directed for beef.
- Bean-and-corn: Stir 1/2 cup thawed corn into the black beans for a sweet pop and extra color.
- Pepper jack twist: Replace cheddar with pepper jack and add a chipotle-lime crema instead of sour cream.
Storage & Make-Ahead
Best texture: assemble just before serving. Bake the empty wonton cups up to 24 hours ahead; cool completely and store airtight at room temperature, then re-crisp at 350°F (175°C) for 3–4 minutes. Cook fillings and make pico up to 2 days ahead; refrigerate separately. Reheat beef/beans until hot before filling. Leftover filled (but untopped) cups keep 2 days refrigerated; reheat at 350°F (175°C) for 6–8 minutes or in an air fryer at 325°F (165°C) for 4–5 minutes, then add fresh toppings and sour-cream swirl.
Nutrition (per serving)
Approximate for 4 mini cups with toppings. Beef version: about 370 calories; 28 g protein; 24 g carbs; 19 g fat; 2 g fiber; 680 mg sodium. Black bean version: about 305 calories; 15 g protein; 42 g carbs; 12 g fat; 7 g fiber; 620 mg sodium. Values will vary with brands and toppings.
