Crunchy Taco Cups

We’re a taco loving family! I was looking for an easier way for my 5 year old to eat tacos, since all the filling always falls out the back and these taco cups were perfect! I cut them into quarters and he was able to pick them up without the filling ending up on the plate….or floor. These are quick and easy to make. They work great for leftover too! Pop them in the warm oven to reheat for those nights where you need a quick dinner.

Crunchy Taco Cups | Join Us, Pull up a Chair

1 lb lean ground beef, browned and drained
1 envelope low sodium taco seasoning
10 oz can Ro-Tel Diced Tomatoes and Green Chiles
1 1/2 cups sharp cheddar cheese, shredded
24 wonton wrappers

Preheat oven to 375 degrees. Grease a standard size muffin tin with nonstick cooking spray. In a medium bowl, mix together the cooked ground beef, taco seasoning and tomatoes. Take one wonton wrapper and line each muffin in. Place with 1 ½ tablespoons of taco mixture and then 1 tablespoon of cheese. Place another wonton wrapper and press down. Repeat with another layer of taco mix and cheese. Continue until all muffin cups are filled.

Bake for 11 to 13 minutes or until the mixture is heated through and wonton edges are golden brown. Serve with any desired toppings – shredded lettuce, diced tomatoes, sour cream, more cheese, green onions, pickled jalapenos, salsa.

Source: Kevin & Amanda

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