There are some recipes that come into your life and completely transform your weekly dinner routine. These Wonton Taco Cups are exactly that for our family. I still remember the first time I encountered these little gems at a friend’s gathering about eight or nine years ago. One bite of these crispy, perfectly portioned taco cups, and I just had to know how to make them. Since then, they’ve become a permanent fixture in our Taco Tuesday rotation, sharing the spotlight with traditional tacos and taco salads.
What makes these taco cups so special isn’t just their adorable presentation – it’s how they solve the eternal problem of taco shells cracking and filling spilling everywhere. Plus, they’re portion-controlled (though I won’t judge if you reach for seconds or thirds), and they’re incredibly versatile. You can customize them with whatever toppings your heart desires.
The Journey to a Healthier Taco Night
Over the years, I’ve made some tweaks to make these taco cups a bit healthier without sacrificing any of the flavors we love. The biggest game-changer was switching to ground turkey instead of beef. Trust me, once it’s seasoned well, even the pickiest eaters won’t notice the difference. Another swap that’s worked wonderfully is using non-fat Greek yogurt instead of sour cream. It provides the same tangy creaminess but with added protein and less fat.
What You’ll Need
For the Cups:
- 1 package square wonton wrappers (usually found in the produce section)
- Cooking spray
For the Filling:
- 1 pound ground turkey
- 1 packet taco seasoning
- Water (according to seasoning package directions)
For the Toppings:
- Shredded taco cheese blend
- Non-fat Greek yogurt
- Fresh lettuce, chopped
- Fresh tomatoes, diced
- Optional: diced onions, sliced black olives, or jalapeños
Let’s Make Some Taco Cups!
- First things first, preheat your oven to 325°F (165°C). This temperature is crucial – too hot and the wonton edges will burn before the cups are properly crisp.
- Start with the meat filling. Brown your ground turkey in a large skillet over medium heat, breaking it up as it cooks. Once it’s no longer pink, drain any excess liquid (though with turkey, there usually isn’t much). Add your taco seasoning and water according to the package directions. Let it simmer until the liquid reduces and you have perfectly seasoned meat. (source:Ineskohl.info)
- While the meat is cooking, prep your muffin tin. Give it a light coat of cooking spray – this step is essential unless you want to spend the evening prying stuck wonton wrappers off your pan (learn from my mistakes!).
- Now comes the fun part – creating the cups. Take your wonton wrappers and gently press them into the muffin tin cavities. Here’s a little trick I’ve learned: instead of trying to mold them to the sides, just press down in the center with two fingers. The wrapper will naturally form those perfect little corners. You’re looking for a cup shape with the edges pointing up – they’ll get wonderfully crispy in the oven.
- Once your meat is ready, fill each wonton cup about halfway. This might seem like too little, but remember you need room for all those delicious toppings. Top each cup with a pinch of cheese – or a generous handful if you’re having one of those days.
- Pop them in the oven for 10 minutes. Keep an eye on them toward the end – you’re looking for that perfect golden brown on the edges. They can go from perfect to burnt pretty quickly, so set a timer!
The Grand Finale: Topping Time
Once your cups are out of the oven and the cheese is all melty, it’s time for the finishing touches. I like to work in this order:
- A small dollop of Greek yogurt
- A sprinkle of fresh lettuce
- A few pieces of diced tomato
The heat from the cups will slightly warm the cold toppings, creating this amazing temperature contrast that makes each bite interesting.
Make It Your Own
One of the best things about these taco cups is how customizable they are. Some variations we’ve tried over the years:
- Vegetarian version using black beans and corn
- Spicy version with jalapeños and hot sauce
- Breakfast version with scrambled eggs and breakfast sausage
- Pizza version with marinara and pepperoni (okay, not exactly a taco anymore, but delicious!)
A Few Extra Tips
- The wonton wrappers usually come in packs of 48. I typically make 24 cups at a time for our family of four, which leaves enough for seconds.
- If you’re making these for a party, you can prepare the meat ahead of time and assemble just before guests arrive.
- Leftover wonton wrappers freeze beautifully for next time.
- These are best served immediately while the cups are still crispy, but they’re still tasty at room temperature.
These taco cups have become more than just another dinner option in our house – they’re a weekly tradition that everyone looks forward to. There’s something special about gathering around the table, each person customizing their cups exactly how they like them. It’s these simple moments that make family dinner time so memorable.
Whether you’re looking to switch up your Taco Tuesday routine or need a crowd-pleasing party appetizer, give these wonton taco cups a try. They might just become your new family favorite too.
