Muffin Tin Taco Cups
These crispy taco cups are made with wonton wrappers and a muffin tin, layered with taco meat and cheese!
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Servings: 12 taco cups
Ingredients
- 1 lb lean ground beef, venison, turkey or chicke (I used ground venison)
- 1 pkg taco seasoning of choice (I used hot)
- 1 10 oz can diced tomatoes and jalapenos
- 1 1/2 cups shredded cheese
- 24 wonton wrappers
- sour cream or other topping(s) of choice, optional
- chopped green onions or cilantrol, optional
Instructions
- Preheat oven to 375 degrees F. Spray a standard size muffin tin with nonstick cooking spray.
- In a medium skillet, cook your meat - breaking up with a spatula - until browned. Drain any liquid from the pan (this will avoid making soggy wonton cups.)
- Add the taco seasoning, and diced tomatoes and jalapenos to the skillet with the drained meat and stir to combine.
- Line each cup of the prepared muffin tin with a wonton wrapper. Add 1 1/2 tablespoons of the taco mixture, then top with a tablespoon of cheese. Add another wonton wrapper on top, and press down to flatten the lower layer some, then fill with another 1 1/2 tablespoons of taco mixture and top with cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden. Allow to cool for a few minutes before carefully removing from the muffin tin (I used a small spoon to help me, in case any edges were stuck to the tin), top with your favorite toppings, and enjoy!
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