Mini Taco Cups Make Great Appetizers
Mini Taco Cups are the ultimate bite-sized appetizer—crispy, flavorful, and endlessly customizable. Perfect for parties, game days, or holiday get-togethers, these little cups pack all the goodness of tacos into a handheld treat.
They’re easy to assemble and a guaranteed crowd-pleaser, whether you fill them with classic beef and cheese or a fun vegetarian twist.
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Helpful Tips
- Choose the right tortillas: Small flour tortillas work best because they’re pliable and bake up perfectly crispy.
- Pre-cook your fillings: Make sure proteins like ground beef or chicken are fully cooked before assembling to avoid excess moisture in the cups.
- Customize the toppings bar: Set out a variety of toppings like sour cream, guacamole, and diced tomatoes so guests can personalize their cups.
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Mini Taco Cups
Ingredients
- 12 spring roll or wonton wrappers
- 1/2 pound ground beef or chicken
- 1/2 onion diced
- 1 tablespoon taco seasoning
- 1 small tomato finely diced
- 1/4 cup cheddar cheese shredded
- 1/2 avocado diced
- 2 tablespoons cilantro diced
- 2 tablespoons sour cream
Instructions
- Preheat the oven to 350° F (175°C).
- To make the pastry cups, press one wrapper into each of the wells of a mini muffin tin. If using spring roll wrappers, cut the wrapper into 3-4 inch squares and use one square per well. Bake for 3-5 minutes, or until the wrappers are golden brown and crispy. Carefully remove the mini cups from the muffin tin.
- Combine the ground beef and onion in a skillet and cook over medium heat until browned, around 8 minutes. Remove from heat and cool.
- Just before serving, fill each pastry cup with meat, tomato, cheese, avocado and cilantro. Top with a dollop of sour cream.
