Wonton Taco Cups are a really fun one bite appetizer or snack dinner recipe. Top with sour cream, green onions, and more.
For more ideas, check out all of our taco recipes.
Tis the season for snack dinners. It’s not that I’ve given up on full gourmet meals, it’s just that I don’t have time to spend in the kitchen. Between work and wrapping gifts, there just isn’t that much time to watch a pot. Which is why I love easy snack dinners, like when I use this Wonton Taco Cups recipe.
If you don’t want to make these wonton taco cups for dinner, they’re also a really good one-bite appetizer for an upcoming party.
And these are really fun for homegating too. So really, you have a lot of excuses to make these.
Did you buy more wonton wrappers than you needed? No worries. Check out our list of Recipes Using Wonton Wrappers to use them all.
Wonton Taco Cups Recipe
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Wonton Taco Cups Ingredients:
- 48 wonton wrappers
- 1 pound ground beef
- 1 packet taco seasoning
- 15 oz. can refried beans
- 2 cups shredded taco cheese
- Sour cream (for garnish)
- Green onions (for garnish)
How To Make Wonton Taco Cups:
Pre-heat the oven to 350.
Brown the ground beef. Add the taco seasoning (and any liquid that the taco seasoning packet calls for) to the beef and stir until the beef is seasoned.
In a non-stick muffin pan, overlap two wonton wrappers in each cavity. This recipe will make 24 wonton taco cups, so you’ll need two non-stick muffin pans for it. If you only have one, you can just bake two batches.
Gently push the wonton wrappers down and around the cavity. Part of the edges will stick out. That’s okay.
Scoop the ground beef into the taco cups.
Top with a scoop of refried beans.
Finish with a bit of shredded cheese.
Bake for 12 to 15 minutes, until the edges of the wonton cups are crispy and the cheese is melted.
Remove from the oven and top with sour cream and green onions.
Serve warm.
Where can you buy wonton wrappers?
In grocery stores, wonton wrappers are usually in the refrigerated section in the produce area. I’ve always found them near the tofu. Wonton wrappers come wrapped in a flat(-ish) rectangular package.
You’re looking for wonton wrappers that are a square shape, not circle wonton wrappers.
The circles are more for dumplings and won’t really work for this recipe since you want the edges of the wonton wrapper to hang over the sides.
If all you can find is the circle wonton wrappers, they’ll work and will taste the same, but the aesthetic will be different.
If you can’t find wonton wrappers in your stores, you can order wonton wrappers online.
And, if you want to be adventurous, you can make homemade wonton wrappers. That recipe has egg, so if you need to, you can make homemade vegan wonton wrappers instead.
Wonton Taco Cups alternative toppings
These Wonton Taco Cups are really simple as far as toppings go. We just do sour cream and green onions. If you’re feeling adventurous, you can very finely dice a tomato and use that. Shredded lettuce or spinach would be really good too. Or really finely diced onion.
If you have a good guacamole recipe, that would be great. Or homemade salsa. Or a homemade pico de gallo.
As long as everything is chopped finely, because these wonton taco cups are small, you can use anything you like as a topping.
Wonton Taco Cups: Frequently Asked Questions
The sides of the wonton taco cups will crisp up a lot more than the bottoms will. That’s not to say that the bottom is soggy or soft. It’s not. It’s just not crispy like the edges because of all the fillings and because there is a lot of overlap between the two wonton wrappers.
If you really wanted a super crispy bottom, you could try to make these with one wonton wrapper so there’s no overlap. But for me, personally, I don’t feel like one wonton wrapper really fits in the bottom of my muffin tin well enough to give these any integrity.
You really can’t make Wonton Taco Cups ahead of time. They’re best as soon as they come out of the oven. That’s when they’re the most crisp. If you try to make them ahead of time, the fillings will cool and the bottom will lose a little of its texture and become soft.
Turn on the oven to 350 and place the Wonton Taco Cups on a non-stick cookie sheet. Bake until the cheese is remelted and the filling is warmed, about 10 to 12 minutes.
These Wonton Taco Cups use a full size non-stick muffin pan. But, you could use a mini muffin pan if you wanted. If you used a mini muffin pan, you would only use one wonton wrapper per taco cup.
Try the sizing on one first because you may need to cut the wonton wrapper down a little bit in order to get it to fit.
If you have to cut it smaller, don’t throw out the strips of wonton wrapper that you cut off. Crisp them up in a little bit of oil in a skillet and use them in soup or to top salads.
If you’re vegetarian, or serving these at a party where there may be vegetarians, you can easily turn these into vegetarian wonton cups.
All you’ll need to do is remove the ground beef.
Personally, I would open the can of refried beans and stir the taco seasoning packet into the beans, then scoop the beans into the wonton wrappers. That way, you’re still getting the taco seasoning in these wonton taco cups.
Are refried beans vegetarian?
Be careful about that can of refried beans. It may not actually be vegetarian. Take a quick look at the ingredients because many brands are made using lard. And since lard is an animal fat, it wouldn’t be vegetarian.
Look for refried beans that actually say vegetarian on the can. Those ones will be made using oil instead of lard and are vegetarian. So, if you’re making vegetarian wonton taco cups, you’ll want to use vegetarian refried beans with oil in them.
Vegan wonton taco cups are a little more complicated than the vegetarian version. Okay. A lot more complicated.
The wonton wrappers we buy are vegan, but some of them contain egg. So when you’re buying wonton wrappers be sure you read the package.
Most taco seasoning is vegan, but some do contain lactose, which is not vegan.
And double check those refried beans to make sure they’re vegetarian and made with oil, not lard.
Skip the meat and look for a vegan cheese, or skip the cheese too.
So can you make vegan wonton cups? Sure. But it’s a lot different than the ones here. Vegan wonton cups will basically be wonton wrappers, vegetarian refried beans, possibly taco seasoning, and vegan cheese. Plus green onions.
Wonton Taco Cups
Wonton Taco Cups are a really fun one bite appetizer or snack dinner recipe. Top with sour cream, green onions, and more.
Ingredients
- 48 wonton wrappers
- 1 pound ground beef
- 1 packet taco seasoning
- 15 oz. can refried beans
- 2 cups shredded taco cheese
- Sour cream (for garnish)
- Green onions (for garnish)
Instructions
- Pre-heat the oven to 350.
- Brown the ground beef. Add the taco seasoning (and any liquid that the taco seasoning packet calls for) to the beef and stir until the beef is seasoned.
- In a non-stick muffin pan, overlap two wonton wrappers in each cavity.
- Scoop the ground beef into the taco cups.
- Top with a scoop of refried beans.
- Finish with a bit of shredded cheese.
- Bake for 12 to 15 minutes, until the edges of the wonton cups are crispy and the cheese is melted.
- Remove from the oven and top with sour cream and green onions.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 152Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 290mgCarbohydrates 13gFiber 1gSugar 0gProtein 10g
Have you made these Wonton Taco Cups?