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Crunchy Taco Cups

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These little taco cups are fun in a muffin tin? I don’t think I will ever find another taco recipe that I like more than these taco wonton tacos. They have a double layer of crispy taco shell, seasoned beef, spicy tomatoes and sticky cheese, all in one perfect bite!

These crispy taco cups are a big hit because I prefer soft tacos, but Kevin prefers crispy tacos. So whenever we had taco night, we always had to make two different kinds of taco recipes. BUT, this taco recipe is the best of both worlds. The outside is satisfying, crispy and crunchy, but the inside is soft and melting! Just the way I like it. We both loved them!

– They were such a success because, you see, I’m a girl who likes soft tacos. But Kevin prefers crispy tacos. So whenever we had taco night, we always had to make two different kinds. BUT. These delicious little taco cups are the best of both worlds. The outside is satisfying, crispy and crunchy. But the inside is soft and melting! Just the way I like it. We both loved them!
These little Taco Cups are fun in a muffin pan? Kevin loved them, and I don’t think I can make tacos any other way! They’re layers of crispy taco shells, seasoned beef, spicy tomatoes and sticky cheese, all in one perfect bite.

You’ll need it :

1 pound of lean ground beef, browned and drained.
1 envelope (3 tablespoons) taco seasoning.
1 can of diced Rotel tomatoes and green chili peppers.
1 cup of grated sharp cheddar cheese ½.
24 envelopes of wonton.

How to make :

In a bowl, mix beef, taco seasoning and tomatoes until well blended.

In a generously sprayed standard-size muffin pan, line the wonton wrappers and place 1 ½ tbsp. of the taco mixture in each.

Cover the taco mixture with 1 tablespoon of cheese, squeeze and add a second layer of wonton, taco mixture and cheese.

In an oven preheated to 375°, bake for 11 to 13 minutes and enjoy!

It’s easy, it’s easy and it’s good for cheese! You won’t believe how good these taco cups are if you don’t take a bite! Try it, you’ll love it.

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