Taco Cups Recipe

Transform standard taco night into a brilliant, highly portable, shatteringly crisp appetizer or fun family dinner. By utilizing wonton wrappers or small tortillas pressed into a muffin tin, you create perfect, bite-sized cups that hold a massive amount of deeply savory meat and molten cheese.

Ingredients

• The Crispy Foundation: 24 square wonton wrappers (or small flour tortillas cut into circles).

• The Savory Core: 1 pound lean ground beef (80/20 ratio).

• The Spice Emulsion: 1 packet (1 oz) premium taco seasoning.

• The Melty Binder: 1 ½ cups freshly shredded sharp cheddar or cheddar-jack cheese.

• The Cool Contrast: Sour cream, diced tomatoes, and sliced jalapeños.

Instructions

1. The Oven and Tin Prep: Preheat your oven to 190°C (375°F). Lightly grease a standard 12-cup muffin tin with non-stick spray.

2. The Meat Sear: Heat a large skillet over medium-high heat. Brown the ground beef, breaking it apart until completely cooked. Drain the excess fat. Stir in the taco seasoning and required water, simmering until the liquid reduces into a thick, sticky glaze.

3. The Cup Architecture: Take one wonton wrapper and press it gently into the bottom of a muffin cup. Add a tiny pinch of cheese. Place a second wonton wrapper directly on top, slightly offset to create an eight-pointed star shape, and press it firmly against the walls of the cup. Repeat for all 12 cups.

4. The Strategic Fill: Spoon the hot, seasoned ground beef evenly into the wonton cups, filling them nearly to the top. Heavily blanket the meat in each cup with the remaining shredded cheese.

5. The Golden Bake: Bake uncovered for 10 to 12 minutes until the edges of the wonton wrappers are deeply golden and shatteringly crisp, and the cheese is spectacularly melted. Let them cool in the tin for 2 minutes before popping them out. Crown with sour cream and jalapeños.