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New Year's Eve Mini Taco Cups

Mini taco cups are baked in wonton wrappers until their edges turn golden, with seasoned beef and melted Mexican-blend cheese in every bite. Serve these crisp, two-bite appetizers with salsa, sour cream, and scallions.
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Prep Time 15 minutes
Cook Time 24 minutes
resting 3 minutes
Total Time 42 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: Mexican
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the taco filling
  • 1 lb ground beef 85% lean
  • 1 packet (1 oz) taco seasoning
  • 0.67 cup water
For the cups
  • 1 nonstick cooking spray
  • 48 wonton wrappers
  • 1.5 cup Mexican-blend cheese shredded
For serving
  • 1 cup salsa
  • 0.5 cup sour cream
  • 2 scallions thinly sliced

Equipment

  • 1 large skillet
  • 2 12-cup standard muffin pan

Method
 

Make the taco filling
  1. Cook the ground beef in a large skillet over medium heat for 7–9 minutes, breaking it into small crumbles, until browned and it reaches 160°F; drain excess fat.
  2. Stir in the taco seasoning and water, then simmer for 3–4 minutes, stirring occasionally, until the mixture is thickened.
Bake the cups
  1. Heat the oven to 375°F and coat two 12-cup standard muffin pans with nonstick cooking spray.
  2. Press two wonton wrappers into each muffin cup, turning the second wrapper slightly so the corners are offset, and bake for 5–6 minutes until just set.
  3. Spoon about 2 tablespoons of taco filling into each cup, sprinkle with the cheese, and bake for 6–8 minutes until the cheese is melted and the wrapper edges are golden.
Finish and serve
  1. Rest the cups in the pans for 3 minutes, then remove them and serve with the salsa, sour cream, and scallions.

Notes

For crisp cups, serve soon after baking. Refrigerate leftovers for up to 3 days; freezing is not recommended because the wonton wrappers can lose their crisp texture. For a lighter option, substitute ground turkey for the beef.