Easy Crunchy Taco Cups
This recipe for Easy Crunchy Taco Cups is the answer to your Cinco de Mayo prayers and Mexican food cravings. Fun, quick, easy to make, and delicious to boot, these versatile, kid-approved, oven-baked taco cups with wontons are made with yummy ground turkey, taco seasonings, and melty cheese. Olé!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb turkey (ground)
- 3 Tbsp taco seasoning mix (dry )
- 10 oz diced tomatoes and green chilies (undrained, (I like Rotel))
- 24 wonton wrappers
- 6 oz Mexican cheese blend (shredded, (about1-1/2 cups) can substitute cheddar or Monterey jack cheese)
- 2 Tbsp vegetable oil (for brushing on the taco cups before baking)
- Optional (sour cream, cheese, shredded lettuce, salsa, Pico de Gallo, etc.)
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Spray a regular size muffin pan with non-stick cooking spray and set aside
- 3
Add the ground turkey to a large skillet over medium heat. Use a potato masher or fork to break up the meat into small pieces. Cook for about 10 minutes or until the turkey is cooked and just starting to brown.
- 4
Drain any fat from the pan. Add 1/3 cup of water, the can of Rotel tomatoes and green chilies, and the package of taco seasoning mix. Mix well and continue to cook uncovered for 10 minutes or until the liquid has evaporated. Remove the skillet from the heat and set aside to cool for 10 minutes.
- 5
Place a wonton wrapper in each muffin cup, and gently press down into the cup. Add one tablespoon of the ground turkey mixture and one tablespoon of cheese. Top with another wonton wrapper, then another tablespoon of the ground turkey mixture and another tablespoon of cheese. Repeat this process for all muffin cups.
- 6
Use a pastry brush and lightly brush the top of each taco cup with vegetable or olive oil.
- 7
Bake for 12-15 minutes or until the wonton wrappers are golden brown and the cheese has melted.
- 8
Remove from the oven and let cool for ten minutes. Use a fork to lift the taco cups from the muffin pan and serve immediately.
- 9
Optional: garnish with sour cream, cheese, shredded lettuce, salsa, Pico de Gallo, etc.