Easy Taco Salad Cups

I didn’t know taco salad could get any easier until I started making it in wonton cups. It’s one of those things that sounds fancy but is actually super simple—you’re basically pressing store-bought wrappers into a muffin tin and baking them until they’re crispy.

The best part? Everyone gets their own little cup, which means no fighting over who got more cheese or whose side of the bowl has all the sour cream. My kids love assembling their own at the table, piling on whatever toppings they want. And because the cups are already portioned out, I don’t end up eating way too much like I do when there’s a giant bowl of taco salad sitting in front of me.

What Kind of Ground Meat Should I Use?

You can use either ground beef or ground turkey for these taco salad cups, and both will taste great. If you go with ground beef, I’d recommend using 80/20 or 85/15 for the best flavor – the little bit of fat keeps things juicy and flavorful. Ground turkey is a leaner option that works just as well, though you might want to add a tiny splash of oil to the pan since it can be a bit drier. Whichever you choose, make sure to break it up into small crumbles as it cooks so it fits nicely into your wonton cups.

Options for Substitutions

These taco salad cups are pretty forgiving when it comes to swaps:

• Wonton wrappers: If you can’t find wonton wrappers, small flour tortillas work great. Just cut them into circles using a cookie cutter or glass, then press them into a muffin tin to bake until crispy.
• Ground beef or turkey: Ground chicken, pork, or even plant-based crumbles make good alternatives. You can also use shredded rotisserie chicken – just toss it with the taco seasoning and a splash of water to coat it well.
• Mexican cheese blend: Cheddar, Monterey Jack, or pepper jack cheese all work fine on their own. Use whatever you have in your fridge.
• Taco seasoning: Out of taco seasoning? Mix together some chili powder, cumin, garlic powder, onion powder, and a pinch of salt for a quick homemade version.
• Sour cream: Greek yogurt is a great substitute that adds a bit more protein. Plain yogurt works too, though it’s slightly thinner.
• Guacamole: If avocados aren’t available or you’re not a fan, just skip it or add some diced tomatoes with cilantro instead.

Watch Out for These Mistakes While Baking

The biggest mistake when making taco salad cups is pressing the wonton wrappers too flat into the muffin tin, which leaves no room for fillings – gently shape them to create a bowl with sides that can hold all your toppings.

Another common error is adding the toppings while the meat and wonton cups are still hot, causing the lettuce to wilt and the sour cream to melt into a watery mess, so let everything cool for about 5 minutes first.

Watch your wonton wrappers closely in the oven since they can go from golden to burnt in less than a minute, and if you notice the edges browning too quickly, tent them loosely with foil.

To keep your cups crispy longer, assemble them right before serving rather than letting them sit, and drain any excess grease from the cooked meat with paper towels to prevent soggy bottoms.

What to Serve With Taco Salad Cups?

These taco salad cups are pretty filling on their own, but I love serving them with some tortilla chips and extra salsa on the side for scooping. A simple Mexican rice or cilantro lime rice makes a great pairing if you want to turn this into a bigger meal, and it helps balance out all the flavors. You could also set out some refried beans or black beans seasoned with cumin and garlic as a side dish. For drinks, I usually go with a pitcher of homemade agua fresca or margaritas if it’s a party, but ice-cold Mexican beer works just as well for a casual dinner.

Storage Instructions

Store Components: These taco salad cups are best enjoyed fresh, but you can prep the components ahead. Keep the baked wonton cups in an airtight container at room temperature for up to 2 days, and store the cooked taco meat separately in the fridge for up to 4 days.

Make Ahead: I like to bake the wonton cups and cook the seasoned meat a day or two before serving. Just wait to assemble everything until right before you’re ready to eat, otherwise the cups will get soggy from the toppings.

Serve: If your wonton cups lose their crispness, pop them in a 300°F oven for about 5 minutes to crisp them back up. Warm the taco meat in the microwave or on the stovetop, then build your cups fresh with cold toppings for the best texture contrast.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 35-42 g
• Carbohydrates: 48-55 g

Ingredients

For the shells:

• 12 wonton wrappers
• cooking spray

For the filling:

• 1 tbsp neutral vegetable oil
• 1/2 cup ground beef
• 1/4 cup canned black beans, rinsed and drained
• 1 tbsp taco seasoning

For the assembly:

• 2/3 cup shredded cheddar or Mexican blend cheese
• 1 cup lettuce, shredded into thin 1/4-inch strips
• 1/2 cup chunky salsa
• 1/2 cup guacamole
• 1/3 cup sour cream
• 1 tsp fresh lime juice

Step 1: Prepare the Wonton Cups

• 12 wonton wrappers
• cooking spray

Preheat your oven to 350°F.

While it heats, lightly spray a 12-cup muffin tin with cooking spray.

Press each wonton wrapper into a muffin cup, letting the edges stick up slightly above the rim—they’ll crisp up beautifully as they bake.

Spray the wrappers lightly with cooking spray to help them brown evenly.

Bake for 5 minutes until the cups are golden and crispy, then remove from the oven and set aside to cool slightly.

I like to let them cool for a minute or two in the pan before carefully removing them, as they firm up and become easier to handle.

Step 2: Brown the Beef and Season

• 1 tbsp neutral vegetable oil
• 1/2 cup ground beef
• 1/4 cup canned black beans, rinsed and drained
• 1 tbsp taco seasoning

Heat the neutral vegetable oil in a skillet over medium-high heat.

Add the ground beef and cook for 5-7 minutes, breaking it apart as it cooks, until it’s fully browned with no pink remaining.

Drain any excess fat if needed.

Stir in the taco seasoning and the rinsed black beans, mixing well to coat everything evenly.

Remove from heat immediately—this prevents the seasoning from burning and keeps the filling flavorful rather than overly spiced.

Step 3: Assemble the Taco Salad Cups

• beef and bean mixture from Step 2
• 2/3 cup shredded cheddar or Mexican blend cheese
• 1 cup lettuce, shredded into thin 1/4-inch strips
• 1/2 cup chunky salsa
• 1/2 cup guacamole
• 1/3 cup sour cream
• 1 tsp fresh lime juice

Place the cooled wonton cups on a serving platter or individual plates.

Spoon a generous portion of the warm beef and bean mixture from Step 2 into each cup.

Top each with a small handful of shredded cheddar cheese, then layer on the shredded lettuce.

Whisk together the sour cream and fresh lime juice in a small bowl and drizzle lightly over each cup to bind everything together.

Finish each cup with a small spoonful of guacamole and chunky salsa on top—this way the fresh toppings stay vibrant and don’t get buried under warm ingredients.

Easy Taco Salad Cups

Delicious Easy Taco Salad Cups recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12 taco salad cups

Calories 650 kcal

Ingredients

  

For the shells

• 12 wonton wrappers
• cooking spray

For the filling

• 1 tbsp neutral vegetable oil
• 1/2 cup ground beef
• 1/4 cup canned black beans, rinsed and drained
• 1 tbsp taco seasoning

For the assembly

• 2/3 cup shredded cheddar or Mexican blend cheese
• 1 cup lettuce, shredded into thin 1/4-inch strips
• 1/2 cup chunky salsa
• 1/2 cup guacamole
• 1/3 cup sour cream
• 1 tsp fresh lime juice

Instructions

 

• Preheat your oven to 350°F. While it heats, lightly spray a 12-cup muffin tin with cooking spray. Press each wonton wrapper into a muffin cup, letting the edges stick up slightly above the rim—they'll crisp up beautifully as they bake. Spray the wrappers lightly with cooking spray to help them brown evenly. Bake for 5 minutes until the cups are golden and crispy, then remove from the oven and set aside to cool slightly. I like to let them cool for a minute or two in the pan before carefully removing them, as they firm up and become easier to handle.
• Heat the neutral vegetable oil in a skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart as it cooks, until it's fully browned with no pink remaining. Drain any excess fat if needed. Stir in the taco seasoning and the rinsed black beans, mixing well to coat everything evenly. Remove from heat immediately—this prevents the seasoning from burning and keeps the filling flavorful rather than overly spiced.
• Place the cooled wonton cups on a serving platter or individual plates. Spoon a generous portion of the warm beef and bean mixture from Step 2 into each cup. Top each with a small handful of shredded cheddar cheese, then layer on the shredded lettuce. Whisk together the sour cream and fresh lime juice in a small bowl and drizzle lightly over each cup to bind everything together. Finish each cup with a small spoonful of guacamole and chunky salsa on top—this way the fresh toppings stay vibrant and don't get buried under warm ingredients.