Let's Talk About These Wonton Taco Cups

Alright, friend, let me just say: if you haven’t tried making wonton taco cups for party appetizers, you’re missing out. The first time I made these, it was on complete impulse—mostly because I forgot to pick up tortillas (don’t judge; it was a long week). So I grabbed a pack of wonton wrappers lurking at the back of my fridge and, well, magic happened. They’re crunchy, bite-sized, and honestly, they vanish almost as soon as they hit the table. My cousin still talks about that party—and about how he ate “way too many.” (He’s not wrong.)

Why I Always Come Back to This Recipe

I make these whenever I need a snack that looks fancy but doesn’t eat up my whole Saturday. My family practically fights over them—my uncle calls dibs before they even come out of the oven. And if I’m being honest, I’ve had a few minor meltdowns when I ran out of cheese at the last minute (why do I always forget the cheese?). These cups are crunchy, cheesy, and somehow make taco night feel new again—which is saying something, since I eat tacos more often than I care to admit.

What You'll Need (Plus Some Swaps)

24 wonton wrappers (I usually grab whatever's on sale, but my grandma swears by the Twin Dragon brand. I don’t always listen…)
250g ground beef or chicken (Sometimes I go rogue and use turkey. Or none at all—black beans work in a pinch!)
1 small onion, diced (Red onion if I’m feeling extra, but yellow is fine)
1 teaspoon taco seasoning (Honestly, I just shake in whatever’s handy. I’ve used this homemade mix before; it’s good.)
½ cup shredded cheddar or Monterey Jack (I once used a bag of "fiesta blend" and nobody noticed)
⅓ cup salsa (Pick your favorite. Or just use chopped tomatoes if you’re out.)
2 tablespoon chopped cilantro (optional, and sometimes I skip it if I forget to buy any)
Sour cream to serve (or Greek yogurt, though my brother would argue that’s sacrilege)

How I Throw These Together

First things first, crank your oven to 180°C (350°F). Don’t be like me and forget to preheat—these bake fast.
Spray a standard muffin tin with nonstick spray. (If you don’t have spray, smear a little oil around with a paper towel. Not fancy, but it works.)
Press a wonton wrapper into each muffin cup. It won’t look perfect, and that’s okay—mine always get a bit crinkly in the corners.
In a skillet over medium heat, cook your meat and onion together until browned and crumbly. This is usually where I sneak a taste, just to check the seasoning. Add the taco seasoning and a splash of water; let it bubble for a minute or two.
Spoon a little of the meat mixture into each wonton cup. Not too full! They puff up more than you think.
Top with cheese. Be generous. (Or don’t, but I’m not judging.)
Bake for 10–12 minutes—or until the edges get golden and crispy. Don’t stress if the cheese bubbles over a bit; it’s part of the charm.
Let them cool for a couple of minutes. This is the hardest part—everyone always hovers, waiting to grab one.
Pop them out, top with salsa and a dab of sour cream, and sprinkle cilantro if you’re feeling fancy.

Random Notes That Might Save You

If you overfill the cups, they sometimes turn into tiny volcanoes. Not the worst thing, but a bit messy.
Once, I tried baking them on a cookie sheet (don’t ask why); they went flat. Muffin tins really are the way to go—even if you have to borrow one from a neighbor.
If you make the filling ahead, it gets even tastier (I think the flavors mingle overnight, but maybe that’s just me trying to justify leftovers).

Things I've Tried (Some Better Than Others)

Vegetarian: Swapped the meat for refried beans and corn. Pretty tasty, actually!
Seafood: Used shrimp. Not bad, but didn’t quite hold together. Maybe I needed tinier shrimp?
Dessert version: I once tried apple pie filling and cinnamon. Tasted great, but kind of gooey—wonton wrappers don’t hold up to all that syrup.

Gadgets (and How to Work Around Them)

Muffin tin is ideal, but if you don’t have one, you can try mini ramekins or even sturdy cupcake liners on a baking sheet. Just be careful—they’re more likely to spread out. Also, I used to think you needed a proper pastry brush for oiling the cups, but honestly, a bit of paper towel does the job. Or your (clean) fingers!

What About Leftovers? (Yeah, Right)

Technically, these can be stored in an airtight container in the fridge for up to two days. Reheat in the oven for about 5 minutes to get some crunch back. But, full disclosure: in my house they never last more than a few hours—my partner usually raids the fridge for them at midnight.

How I Like to Serve Them

I put them out on a big platter, let folks add their own toppings. Sometimes I put out jalapeños, sometimes just extra salsa. If it’s game night, I’ll do a double batch and set them right next to the drinks cooler. My nephew likes to stack his with extra sour cream—I say go for it.

Lessons Learned (So You Don't Have To Repeat My Mistakes)

Don’t rush the baking. I tried bumping up the heat to go faster, and the edges burned before the middles crisped up. Not a good look.
Let them cool a bit before you try removing them, or you’ll end up with a trail of filling down your arm.
If the wrappers are sticking, a thin knife run around the edge works wonders. Just don’t scratch your pan (I may have learned that the hard way).

FAQ—Because Apparently I Get These a Lot

Can I make these ahead? Sure! I sometimes make the filling a day before. But assemble and bake just before serving, or they lose their crunch.
What if I can't find wonton wrappers? Egg roll wrappers cut into quarters work, actually! Or, as a last resort, try phyllo dough—but it’s a bit more fiddly, to be honest.
How spicy are these? That’s up to you. I go mild for family parties, but pile on the hot sauce for friends. Here’s a hot sauce recipe I like, in case you want to go wild.
Can I freeze them? I don’t, because the wrappers get soggy. Maybe others have had better luck—but I’d rather just make a fresh batch. (Let me know if you crack the code!)
What’s the best cheese? I use whatever’s on hand, honestly. But sharp cheddar is my go-to. Monterey Jack is a close second.

For more party snack inspo, sometimes I check out Delish's appetizer list. Always good for a last-minute idea!

Anyway, if you try these (or do your own twist), let me know how it goes. If you find a trick for making them last longer than a day, I’m all ears—though I wouldn’t bet on it sticking around that long. Happy snackin’!

Wonton Taco Cups for Party Appetizers