Description
These Easy Crunchy Taco Cups are a delicious and fun twist on classic tacos, featuring ground turkey seasoned with taco spices, layered with cheese and diced tomatoes inside crispy baked wonton wrappers. Perfect as a party appetizer or a tasty dinner, they are quick to prepare and bake to golden perfection.
Ingredients
Scale
Meat Mixture
- 1 lb ground turkey
- 3 Tbsp dry taco seasoning mix
- 10 oz diced tomatoes and green chilies, undrained (such as Rotel)
- 1/3 cup water
Taco Cups
- 24 wonton wrappers
- 6 oz Mexican cheese blend, shredded (about 1-1/2 cups; can substitute cheddar or Monterey jack cheese)
- 2 Tbsp vegetable oil (for brushing on the taco cups before baking)
Optional Toppings
- Sour cream
- Extra shredded cheese
- Shredded lettuce
- Salsa
- Pico de Gallo
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the taco cups.
- Prepare the muffin pan: Spray a regular size muffin pan thoroughly with non-stick cooking spray to prevent sticking and set aside.
- Cook the ground turkey: Heat a large skillet over medium heat and add the ground turkey. Break the meat into small pieces using a potato masher or fork. Cook for about 10 minutes, stirring occasionally, until the turkey is fully cooked and starting to brown.
- Add seasoning and tomatoes: Drain any excess fat from the skillet. Add 1/3 cup water, the can of diced tomatoes and green chilies (undrained), and the dry taco seasoning mix. Stir well and cook uncovered for 10 minutes or until the liquid evaporates. Remove from heat and let cool for 10 minutes.
- Assemble the taco cups: Place one wonton wrapper into each muffin cup, gently pressing it down. Add one tablespoon of the ground turkey mixture and one tablespoon of shredded cheese. Top with another wonton wrapper, then repeat adding one tablespoon of turkey mixture and cheese per cup. Continue until all cups are assembled.
- Brush with oil: Using a pastry brush, lightly brush the tops of each assembled taco cup with vegetable oil to promote crispiness and browning.
- Bake the taco cups: Bake in the preheated oven for 12 to 15 minutes, or until the wonton wrappers are golden brown and the cheese has melted completely.
- Cool and remove: After baking, remove the muffin pan from the oven and allow the taco cups to cool for about 10 minutes. Use a fork to gently lift each taco cup out of the pan for serving.
- Serve and garnish: Serve immediately with optional garnishes such as sour cream, additional cheese, shredded lettuce, salsa, or Pico de Gallo for added flavor and texture.
Notes
- You can substitute ground beef or chicken for the turkey if preferred.
- Wonton wrappers make these cups crispy and delicious, but be gentle when pressing them into the muffin tins to avoid tearing.
- Use low-sodium taco seasoning to reduce salt content if desired.
- For gluten-free option, use gluten-free wonton wrappers or tortillas cut into small circles.
- These taco cups can be made ahead and reheated in the oven at 350°F for about 5-7 minutes.
- Adding a little olive oil instead of vegetable oil can provide a richer flavor.
