Taco Bites Party Cups (Printer-Friendly)
Crisp wonton cups layered with seasoned beef, cheese, and fresh toppings create a perfect Tex-Mex snack.
# What You’ll Need:
→ Wonton Cups
01 -
24 fresh wonton wrappers
02 -
Cooking spray
→ Filling
03 -
450 grams lean ground beef
04 -
2 tablespoons water
05 -
1 tablespoon taco seasoning
→ Toppings
06 -
120 grams shredded fiesta blend cheese
07 -
60 grams shredded iceberg or romaine lettuce
08 -
45 grams guacamole
09 -
30 grams sour cream
10 -
15 grams pico de gallo
# Steps to Make This:
01 -
Lightly coat a standard 12-cup muffin tin with cooking spray. Press a wonton wrapper firmly into each cup, then layer a second wrapper on top with staggered points to form a nest. Ensure wrappers adhere to the walls and bottom for sturdy cups.
02 -
Bake in a preheated 375°F (190°C) oven for 10 minutes, or until the wonton wrappers are golden and crisp at the edges. Monitor closely to prevent burning. Remove and let cool slightly.
03 -
In a skillet over medium-high heat, cook ground beef, breaking it apart until fully browned with no pink remaining.
04 -
Reduce heat to low, stir in taco seasoning and 2 tablespoons of water. Simmer for a few minutes to blend flavors and absorb seasoning.
05 -
Spoon approximately 1 tablespoon of seasoned beef into each baked wonton cup, filling without overflowing to keep the bottom crisp.
06 -
Top the beef with 1 tablespoon of shredded cheese per cup, allowing it to melt with the residual heat.
07 -
Evenly distribute shredded lettuce over the cheese layer. Add a dollop of guacamole, followed by a small spoonful of sour cream at the center of each cup. Finish with a teaspoon of pico de gallo for color and brightness.
08 -
Serve the assembled bites while slightly warm to maintain the crunchy texture of the wonton cups and freshness of toppings.
# Additional Notes:
01 -
Bake wonton cups until golden brown and allow to cool slightly before filling to preserve crispness.
02 -
Prepare components ahead for quick assembly; store baked cups in an airtight container at room temperature up to two days.