Name: Easy Taco Salad Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 12 wonton wrappers; Cooking spray; 1 tbsp vegetable oil; 1/3 cup ground beef or turkey; 2 tsp taco seasoning; 1/2 cup shredded Mexican cheese blend; 1 cup finely shredded iceberg or romaine lettuce; 1/2 cup guacamole; 1/2 cup salsa; 1/4 cup sour cream

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These Easy Taco Salad Cups are crispy, creamy, and bursting with bold Tex-Mex flavor—all in one delightful bite. Each mini cup starts with a crunchy wonton shell and gets filled with seasoned meat, melty cheese, cool guacamole, salsa, and sour cream. They’re simple to make, fun to eat, and perfect for parties or quick weeknight dinners.

Easy Taco Salad Cups

Why You’ll Love This Recipe

I love these taco salad cups because they’re bite-sized, easy to customize, and just plain fun. They make a perfect party appetizer or an easy dinner with minimal cleanup. I can mix and match the fillings based on what’s in my fridge, and they always come out tasting like I spent way more time than I actually did. They’re also great for both adults and kids—everyone can grab, munch, and enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 wonton wrappers
Cooking spray
1 tbsp vegetable oil
1/3 cup ground beef or turkey
2 tsp taco seasoning
1/2 cup shredded Mexican cheese blend
1 cup finely shredded iceberg or romaine lettuce
1/2 cup guacamole
1/2 cup salsa
1/4 cup sour cream

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
I press a wonton wrapper into each muffin cup and give the tops a light spray.
I bake the wrappers for 7–8 minutes until they’re golden and crisp, then let them cool.
I cook the ground meat in a skillet with oil until browned, then stir in taco seasoning.
I divide the meat among the cooled wonton shells and top with cheese while still warm so it melts.
I add shredded lettuce, a spoonful of guacamole, salsa, and a little sour cream.
Optional: I garnish with cilantro or jalapeño slices if I want a bit of a kick.
I serve them right away while they’re still crisp.

Servings and timing

This recipe makes 12 taco salad cups, enough for 4 people as a light meal (about 3 cups each) or 6 people as an appetizer.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Breakfast Style: I use scrambled eggs instead of meat and top with avocado and pico de gallo.
Chicken Fiesta: I swap in shredded rotisserie chicken seasoned with smoky spices, and top with mango salsa.
Mediterranean: I fill the cups with hummus, chopped cucumber, feta, olives, and a dollop of tzatziki—no need to bake again.
Vegan Option: I mix black beans and roasted sweet potato for the filling, then add salsa verde and a drizzle of cashew queso.
Seafood Twist: I fill the cups with lump crab mixed with lime mayo, shredded jicama, and a touch of hot sauce.

Storage/Reheating

I like to make the wonton shells ahead and store them in an airtight container for up to 2 days.
Cooked taco meat can be refrigerated for 2–3 days and reheated before filling the cups.
To bring the shells back to life, I reheat them in a 350°F oven for 2–3 minutes.
I don’t recommend assembling them in advance—the toppings will soften the shells quickly.

FAQs

Can I make these taco salad cups ahead of time?

I prep the components in advance—bake the shells and cook the meat—but I always assemble them right before serving so they stay crispy.

My wonton cups collapsed in the oven—what should I do differently?

I make sure to press the wrappers gently into the muffin cups without tearing them, spray the tin well, and avoid crowding the oven so the heat circulates evenly.

Can I use egg roll wrappers instead of wonton?

Yes, I cut egg roll wrappers into quarters to fit the muffin tin. They’re thicker, so I bake them a bit longer (about 9–10 minutes).

How do I prevent soggy bottoms?

I drain the cooked meat really well, let the wonton shells cool before filling, and always layer the lettuce first as a moisture

barrier.

What’s a fun way to serve these at a party?

I arrange them on a platter with lime wedges and set out extra toppings like hot sauce, pickled onions, and crema so guests can build their own.

Conclusion

Taco Tuesday—or any day—gets a serious upgrade with these Easy Taco Salad Cups. They’re crunchy, customizable, and fast enough for a busy evening but special enough for a celebration. I always keep a pack of wonton wrappers on hand now, because once I made these little guys, they instantly became a regular in my kitchen. Whether I’m hosting a party or just treating myself, these taco cups never disappoint.