Wonton Taco Cups: Wonton wrappers are baked into little cups and then stuffed with taco meat and cheese and topped like any taco. A perfect party treat. Plus a round-up of recipes perfect for Football Viewing!
There is going to be a party at my house this weekend. And a party means FOOD! And Mexican Food, well, who does not love that! And these mini taco cups are fun–easy, and loved by everyone!
My Tips on Foods to Serve at Gatherings:
- Easy. I have to clean my house for the party, I don’t need to have days of food prep.
- Can be made ahead. I want to visit with my guests, not be stuck in the kitchen!
- Customizable: Start with one or two base items that can be topped in a variety of ways so that everyone will find something to enjoy.
- Delicious. Enough Said.
Wonton Cups fit the bill for each and every party! And EVERYONE loves them–always!
These cute little cups look elegant and fancy and like I put so much effort into them, but guess what? They were a breeze to make!
Everyone will think that I slaved in the kitchen to make these fancy little appetizers–so not the case!
For these shells, I sprayed a mini cupcake pan with non-stick spray and then carefully folded wonton wrappers into the mold. (For Gluten-free, cut corn tortillas to fit in cupcake tin.) Bake for 10 minutes at 350 until lightly browned.
Step 2: The Filling:
I filled the shells with ground beef seasoned with my homemade taco seasoning, but seasoned beans, refried beans, chicken, lentils, etc would work fine. Then I topped the meat with cheese and popped back into the oven.
Let the fun begin. Guacamole, diced tomatoes, onions, cilantro, sour cream, olives, salsa, queso–whatever your heart desires! A great ideas is to set out a bar of your favorite taco toppings and let guests customize.
Watch how easy these are to make:
- 1 package square wonton wrappers
- 1 pound ground beef or chicken or 3 cups beans (Or even a mixture of both)
- 2 tablespoons Taco Seasoning
- 1 cup shredded cheddar cheese
- Desired toppings: avocado, tomato, onion, sour cream, etc
- Preheat oven to 350 degrees.
- Shape wonton wrappers in mini-cupcake liners and bake for 8-10 minutes or until browned.
- While wrappers are baking, cook ground meat and taco seasoning over medium high heat until meat is cooked through.
- Scoop 1 tablespoon of meat mixture into each wonton cup. Top with cheese and return to oven 4-5 minutes, or until cheese is melted.
- Serve with desired toppings.
For more recipes that will make you want to high-five and chest-bump each other regardless of how your team is doing, check out this line-up of Big-Game Day Eats from a few of my friends.
Classic Potato Salad by Celebrating Family
Chili Cheese Burritos by Love Bakes Good Cakes
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass
Chicks in a Blanket with Apricot Sauce by Mom’s Messy Miracles
Jalapeno Pale Ale Chili by Beer Girl Cooks
Jalapeno Popper Pull Apart Bread by The Life Jolie
Sausage Pepperoni Pizza Dip by Feast + West
Baked Southwestern Egg Rolls by Family Food on the Table
Mini Bacon Ranch Cheese Balls by Honey & Birch
Cookie Dough Cheese Ball by Bread Booze Bacon
Hawaiian Pizza Jalapeno Poppers by Love & Flour
Meatloaf Sliders by Foodtastic Mom
Wonton Taco Cups by A Mind Full Mom
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is
Bean and Cheese Taco Bites by The BakerMama
Monte Cristo Poppers by See Aimee Cook
Chile Beer Sangria by Cake ‘n Knife
Low Carb Stuffed Crust Pizza by Sustaining the Powers
Puff Pastry Pizza Bites by The Mexitalian
No Churn Pistachio Baklava Ice Cream by Club Narwhal
Roasted Jalapeno Poppers by Off the Eaten Path
Buffalo Cauliflower Mac and Cheese by Hello Little Home
Jalapeno Popper Chicken Wings by Around My Family Table
Gluten Free Bread Sticks by What A Girl Eats
Cheesy Beef Dip by Polka Dotted Blue Jay
Buffalo Chicken Deviled Eggs by The Crumby Cupcake
Greek Meatballs by Two Places at Once
Baked Taco Empanadas by Simplify, Live, Love
Cheese Sticks by Coffee Love Travel
Bacon Wrapped Blue Cheese Meatballs by West via Midwest
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas
Skillet Chicken Queso Dip by foodbyjonister
Spicy Sausage Rolls by Peanut Blossom
Protein Dark Chocolate Truffles by The Creative Bite
Chickpea Pepper Cheese Poppers by Bucket List Tummy
Maple Cranberry Apple Sangria by Order in the Kitchen
Meyer Lemon Shandies by The Speckled Palate
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food
Buffalo Chicken Eggrolls by Simple and Savory
Pastrami Nachos by A Little Gathering
Shrimp Ceviche Dip by Glisten and Grace
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks
Pulled Pork Stuffed Corn Dogs by Nik Snacks
Easy Pepperoni Rolls by Me and My Pink Mixer
Real Boneless Chicken Wings by Macheesmo
Califlower Tater Tots by Living Well Kitchen
Cheeseburger Naan Pizza by Shaws Simple Swaps
Red Velvet Ginger Rum Balls by Cafe Terra
Crab Rangoon by Brunch-n-Bites
Sweet n’ Spicy BBQ Popcorn by Life’s Ambrosia
Buffalo Chicken Rolls by Loves Food, Loves to Eat
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews
Simlple Meatball Sub Sliders by Loaves & Dishes
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen
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