Crispy, cheesy, and seriously fun to eat, these Mini Taco Cups are the ultimate bite-sized party snack or family-friendly dinner idea! Crunchy baked wonton wrappers form the perfect little shells for layers of seasoned beef mince, melty cheese, fresh lettuce, and all your favourite toppings.
Each cup is finished with juicy cherry tomatoes, creamy smashed avo, and a dollop of sour cream for that perfect taco bite in mini form. They’re easy to make, totally customisable, and guaranteed to disappear fast—perfect for entertaining or just switching up taco night with something a little different!
Ingredients needed
These Mini Taco Cups are bite-sized, cheesy, and totally crowd-pleasing—perfect for parties, snacks, or even weeknight dinners. Crunchy wonton wrappers hold all your favourite taco fillings, making them fun to eat and even more fun to assemble!
- Wonton wrappers – The perfect little cup that crisps up in the oven and holds all the fillings.
- Beef mince – Quick to cook, easy to season, and a classic taco filling.
- Taco seasoning – Brings smoky, spicy flavour with zero effort.
- Tasty cheese – Melts into a creamy layer that ties everything together.
- Fresh toppings – Tomato, avocado, and sour cream balance the heat and add freshness.
Recipe tips & notes
To get perfectly golden, crunchy cups and bold flavour in every layer, keep these handy tips in mind:
- Use two wonton wrappers per cup – This gives the base more strength and extra crunch.
- Spray the wrappers lightly – Too much oil can make them greasy. A light mist is plenty.
- Don’t skip the layering order – Cheese at the bottom helps the cup crisp and holds shape better.
- If you don’t have a blowtorch – Just return the cups to the warm oven until the cheese melts.
- Serve immediately – These are best when the cups are still warm and crisp, and the toppings are fresh.
Substitutions & additions
These mini cups are super versatile—swap in your faves or use what’s already in the fridge:
- Beef mince – Use chicken, turkey, or plant-based mince for a twist.
- Cheese – Tasty cheese is classic, but cheddar, Monterey Jack, or even mozzarella work.
- Avocado – Swap for guacamole or sliced avo if that’s what you have.
- Toppings – Add jalapeños, pickled onions, or hot sauce for a spicy upgrade.
- Taco seasoning – Use store-bought or make your own with paprika, cumin, garlic powder, and chilli powder.
How to make this recipe
These mini taco cups come together in four easy steps: bake the shells, cook the filling, layer it up, and add all your toppings!
Step 1
Spray a muffin tin with olive oil. Add a wonton wrapper to each hole, pressing to form a cup. Spoon in 1 tbsp cheese, then place another wrapper on top. Lightly spray again. Bake at 180°C for 10–15 minutes, or until golden brown.
Step 2
In a pan, heat a little oil and cook the beef mince until browned. Stir through taco seasoning, adding a splash of water if it’s too dry. Set aside. Add a layer of shredded lettuce, a spoonful of taco mince, and more cheese to each baked wonton cup.
Step 3
Melt the cheese using a blowtorch or by placing the tray back into the warm oven for a few minutes.
Step 4
Top with diced cherry tomatoes, a spoonful of smashed avocado, and a dollop of sour cream.
Mini Taco Cups
Ingredients
- 500 g Beef mince
- 2 Tbsp Taco seasoning
- 1 1/2 cup Tasty cheese grated
- 1 cup Lettuce shredded
- 125 g Cherry tomatoes diced
- 1 Avocado smashed
- Sour cream
- 24 Wonton wrappers
Instructions
- Preheat oven to 180°C. Lightly spray a muffin tin with oil. Place one wonton wrapper into each cup and press down gently. Add 1 tbsp cheese, then layer a second wrapper on top. Lightly spray again. Bake for 10–15 minutes, until golden and crispy.
- In a pan, heat a splash of olive oil over medium heat. Add beef mince and cook until browned. Stir in taco seasoning, and add a little water if it looks dry. Remove from heat.
- Remove the wonton cups from the oven. Add a spoonful of lettuce, taco mince, and a little more cheese to each cup.
- Use a blowtorch to melt the cheese, or return the tray to the warm oven for a few minutes until cheese is gooey. Top with cherry tomatoes, smashed avocado, and a small dollop of sour cream.
Nutrition
Storage & reheating
These are best served fresh, but here’s how to handle leftovers and make-ahead prep like a pro:
Fridge – Store the baked wonton cups and toppings separately in airtight containers for up to 3 days.
Freezer – Not recommended for assembled cups, but you can freeze cooked taco mince for future use.
Reheating Tips:
- Assemble Fresh – Always top with lettuce, avo, and sour cream just before serving.
- Wonton Cups – Re-crisp in the oven at 180°C for 3–5 minutes.
- Taco Mince – Reheat in a pan or microwave with a splash of water to keep it moist.
Recipe FAQs
Can I make these ahead of time?
You can prep the components in advance—cook the mince, chop the veg, and bake the wonton cups ahead of time. Store everything separately and assemble just before serving for the best texture.
Can I use phyllo or puff pastry instead of wonton wrappers?
Wonton wrappers work best for shape and crispiness, but mini tortillas or cut puff pastry squares can be used in a pinch. Just note that they’ll cook differently and may need a bit more time in the oven.
Can I freeze mini taco cups?
Not ideal. The wonton cups can lose their crunch when frozen and reheated. It’s best to enjoy them fresh or store in the fridge for up to a day.
How do I keep the bottoms from going soggy?
Bake the cups fully until golden and let them cool slightly before filling. Starting with a layer of cheese also helps protect the base from moisture.
Can I make them vegetarian?
Absolutely! Swap the beef for black beans, lentils, or plant-based mince and follow the same seasoning and steps.