Method
- Step 1: Preheat oven to 375°F. Spray 24 cups of standard muffin tin generously with cooking spray. Gently press one wonton wrapper into each muffin cup, conforming it to bottom and sides with corners pointing up. Lightly spray or brush wrappers with oil. Bake for 8-10 minutes until golden brown and crispy. Remove from oven and set aside to cool slightly.Step 2: While wonton cups bake, heat large skillet over medium-high heat. Add ground beef, breaking it into crumbles, and cook for 6-8 minutes until deeply browned with no pink remaining. Drain excess grease thoroughly using colander or spooning out fat, leaving meat in pan.Step 3: Return drained beef to skillet over medium heat. Add taco seasoning and ¼ cup water, stirring to combine. Simmer for 3-4 minutes until liquid absorbs and meat looks glossy and well-coated with seasoning. If using salsa, stir it in now. Remove from heat.Step 4: Spoon seasoned taco meat into each baked wonton cup, filling about ¾ full (roughly 1-2 tablespoons meat per cup). Don't overfill or toppings won't fit and cups may become soggy from excess moisture.Step 5: Sprinkle shredded cheddar cheese generously over meat in each cup. Return filled cups to oven and bake for 3-5 minutes until cheese melts completely and becomes bubbly. Watch carefully to prevent wonton edges from burning—they should stay golden, not dark brown.Step 6: Remove taco cups from oven and let cool for 2-3 minutes in muffin tin before carefully removing with fork or small spatula. The cups will be hot and delicate, so handle gently to avoid breaking crispy edges.Step 7: Arrange taco cups on serving platter. Top each cup with small dollop of sour cream, sprinkle of diced tomatoes, and sliced green onions. Add optional toppings like black olives, jalapeños, or cilantro as desired. Serve immediately while cups are still warm and crispy for best texture and flavor. These are best enjoyed within 30 minutes of assembly before moisture from toppings begins to soften the cups.
Notes
Nutrition Facts (per cup): Carbs: 6g | Protein: 5g | Fat: 4g