Easy Taco Salad Cups | Just a Taste

Skip the forks in favor of your fingers with a party-friendly recipe for Easy Taco Salad Cups.

Easy Taco Salad Cups on a wood serving plate with hot sauce and guacamole in background

I often gravitate toward the miniature version of traditionally not-so-miniature foods. Add to the fact that they’re made in a muffin tin and I pretty much can’t resist mini/tiny/bite-size iterations of everything from Oatmeal Cups and Egg Muffins to Cheesecake Brownie Bites and Pizza Pockets.

Miniaturize it and make it in a muffin tin and I am sold!

Muffin tin with baked wonton wrapper cups

Easy Taco Salad Cups take a page out of my all-time fave appetizer playbook: swap tortilla shells for wonton cups.

The wontons provide the party-perfect size for serving, while also maintaining that necessary crunch of a classic taco bowl.

Taco salad cups with ground beef and shredded cheeses

I’ve opted for ground beef with taco seasoning, cheese, and a dollop of guac and salsa, but you could fill up these handheld snacks with any taco fillings, including carnitas (this quick Instant Pot recipe is my go-to), carne asada or ground turkey.

Best of all, you can make the taco cups a day in advance and prepare all of your fillings then assemble them right before serving. It’s a party in your mouth and in your hand!

Homemade taco salad cups topped with guacamole and salsa on wood serving plate

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Easy Taco Salad Cups

  • 12
    wonton wrappers
  • Cooking spray
  • 1
    vegetable oil
  • 1/3
    ground beef or turkey
  • 2
    taco seasoning
  • 1/2
    shredded Mexican cheese blend
  • 1
    finely shredded iceberg or romaine lettuce
  • 1/2
    homemade or store-bought guacamole
  • 1/2
    homemade or store-bought salsa
  • 1/4
    sour cream

Preheat the oven to 350°F. 

Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray. 

Bake the wonton cups for 5 minutes then remove them from the oven and set them aside. 

Add the vegetable oil to a medium sauté pan set over medium-low heat. Add the ground meat and cook it, breaking it apart with a spatula, until it is browned and cooked through. Add the taco seasoning and stir to combine then remove the pan from the heat.

Assemble the taco cups by diving the ground meat evenly among the wonton cups. Top the ground beef with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream then serve. 

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Easy Taco Salad Cups

Amount Per Serving

Calories 94
Calories from Fat 54

% Daily Value*

Total Fat 6g

Saturated Fat 3g

Cholesterol 12mg

Sodium 162mg

Potassium 123mg

Total Carbohydrates 6g

Dietary Fiber 1g

Protein 3g

Vitamin A

Vitamin C



* Percent Daily Values are based on a 2000 calorie diet.


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