Description
These Easy Taco Salad Cups are crispy wonton shells filled with seasoned meat, cheese, lettuce, guacamole, salsa, and sour cream. Perfect for parties or quick dinners, they’re customizable, fun to eat, and packed with bold Tex-Mex flavor.
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
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Press a wonton wrapper into each muffin cup and lightly spray the tops.
- Bake for 7–8 minutes until golden and crisp, then let cool.
- Heat oil in a skillet and cook ground meat until browned. Stir in taco seasoning.
- Divide the meat among the cooled wonton cups and top with shredded cheese while warm.
- Add shredded lettuce, a spoonful of guacamole, salsa, and a dollop of sour cream to each cup.
- Optionally garnish with cilantro or jalapeño slices.
- Serve immediately while the cups are still crisp.
Notes
- Make wonton shells ahead and store in an airtight container for up to 2 days.
- Reheat baked shells in a 350°F oven for 2–3 minutes to crisp up.
- Do not assemble in advance to prevent soggy bottoms.
- Use egg roll wrappers cut into quarters as a substitute for wonton wrappers.
- Layer lettuce first to act as a moisture barrier when filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 3 taco cups
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
