Delicious Taco Salad Cups

These taco salad cups are my favorite snack for parties and a lifesaver on busy weeknights when I want something satisfying and speedy. They’re crispy on the outside, stuffed with classic taco toppings, and provide that perfect crunchy and creamy bite every time without any messy cleanup.

I first made these for a backyard birthday bash, and every guest wanted the details. Now, we whip them up for movie nights and family get-togethers all year round.

Ingredients

• Wonton wrappers: They make a crunchy edible cup. Look for fresh wrappers that are firm and free of cracks.
• Vegetable oil: This helps brown and flavor the meat. Neutral oils like canola or avocado are best.
• Ground beef or turkey: This is the meat base for deep flavor. Choose lean meat to keep your cups from getting soggy.
• Taco seasoning: This adds spice and warmth. Pick a premix with smoked paprika or try homemade for more freshness.
• Shredded Mexican cheese blend: For creamy, melty goodness. Use cheese that melts easily like Monterey Jack or cheddar.
• Finely shredded iceberg or romaine lettuce: Adds crunch and freshness. Look for crisp heads that have a bright color.
• Guacamole: The creamy topping balances out the spice. Homemade with ripe avocados is the best, but store-bought is okay.
• Salsa: Brings a tangy kick and a bit of heat. Opt for a chunky salsa packed with flavor.
• Sour cream: Adds a cool touch against the warm filling. Full-fat gives the best texture.

Instructions

Preheat the Oven

Turn your oven to 350 degrees Fahrenheit for even baking and crispy cups.

Shape and Bake the Wonton Cups

Gently press a wonton wrapper into each muffin tin cup, ensuring the corners are standing up. Lightly spray with cooking spray for extra crispness. Bake the empty cups for five minutes until they’re just golden and set, then take them out to cool slightly.

Brown the Meat

Heat the vegetable oil in a sauté pan over medium-low heat. Add the ground beef or turkey, breaking it apart with a spatula so all bits brown evenly. Cook for about four to six minutes until there are no pink spots.

Season the Filling

Once the meat is browned, sprinkle in the taco seasoning. Stir well to coat all the meat, then take it off the heat to prevent overcooking.

Fill the Cups

Evenly divide the seasoned meat mixture among the baked wonton cups. Try to use just a small spoonful in each cup to avoid soggy bottoms.

Add the Toppings

Top each cup generously with shredded cheese and a sprinkle of lettuce. Finally, add a quick dollop of guacamole, salsa, and sour cream for layers of flavor and texture.

Serve

Serve the cups right away while the wontons are still crispy. Enjoy the blend of cool, creamy toppings with the hot, cheesy base.

I’m crazy about those freshly baked wonton wrappers. My kids have a tradition of grabbing a hot wrapper straight from the pan as soon as they come out on taco night. It’s my favorite moment when everyone crowds the kitchen for those crispy bites during family dinners.

Storage Tips

These taco salad cups are best enjoyed fresh, but you can keep unfilled wonton shells in an airtight container at room temperature for up to two days. If you have leftovers with toppings, store them in the fridge and reheat briefly in the oven to get some crunch back, but they’re best the day you make them.

Ingredient Substitutions

Swap black beans or lentils in for the ground meat to make it vegetarian. Greek yogurt works well instead of sour cream, and any shredded cheese you like will do the trick. Consider tossing in jalapeños or black olives for a flavor boost.

Serving Suggestions

Set up a variety of toppings in small bowls and let everyone customize their taco cup. This makes for a fun, hands-on meal for parties, game days, or family movie nights. Serve with a simple corn salad or fresh fruit for a colorful spread.

Cultural Context

Taco salad cups are inspired by Tex-Mex flavors and the joy of handheld street food. Tacos are a beloved staple at celebrations, and these mini versions capture that communal fun without the hassle of hard shell tacos.

Seasonal Adaptations

Switch romaine for crispy cabbage in the colder months. Fresh pico de gallo instead of salsa is great in the summer. During fall, try roasted sweet potatoes with a smoky chipotle crema for a richer flavor.

These cups vanish quickly at gatherings, so make sure to double the batch for a crowd. Enjoy mixing up fun flavor combinations and let everyone create their perfect bite.

Common Recipe Questions

→ Can I use other types of meat?

Sure, you can swap in ground turkey, chicken, or plant-based options for these taco salad cups.

→ How do I keep the wonton cups crispy?

Bake these cups until they’re golden and fill them just before you’re ready to serve to keep them from getting soggy.

→ What toppings can I add besides guacamole and salsa?

Try adding sliced jalapeños, olives, chopped tomatoes, or diced red onion for more crunch and flavor.

→ Can these be made ahead of time?

You can bake the wonton cups and prepare the filling ahead, but assemble and top them right before serving for the best taste.

→ Are these taco salad cups gluten-free?

Check the wonton wrappers since most have wheat. You can use gluten-free wrappers if needed.