Tiny Taco Cups

TINY TACO CUPS, for the WIN! Been working on my “kid friendly” recipes lately, not necessarily for Augustine, more some because my husband and father-in-law both eat like small children — BUT HEY, these got a thumbs up from both of them, so I’ll take it.

These are super simple and an easy spin on typical tacos, not to mention they’re much less messy to eat.

The best thing about this recipe is that there really isn’t a certain “amount” of ingredients per say, you really can put a much or as little of anything and they’ll turn out as tasty as ever. Another thing I lurve about this recipe is that you can doctor up these tiny taco cups however you please… making them a perfect party dish as well.

You’re definitely going to want to save this recipe and test it out at your next Tiny Taco Tuesday – and you can thank me later when both your husband and small human(s) leave dinner with full and happy bellies.

The full recipe is listed below! Be sure to let me know if you test this one out or tag me on Instagram (@littlehouseinop), I absolutely love seeing these recipes in your homes and in your kitchens!

ingredients:

  • Wonton Wrappers – (I used 24 wrappers with 1lb. of ground beef)
  • 1 lb. Ground Beef or Ground Turkey
  • 1 Small Onion (chopped)
  • 1 Taco Seasoning Packet
  • 1 (16 oz.) can Refried Beans
  • Mexican Shredded Cheese
additional toppings:
  • Salsa
  • Lettuce
  • Sour Cream
  • Guacamole
  • Jalapenos
  • Cheese Dip

directions:

  1. Preheat the oven to 350 degrees.
  2. Generously grease two muffin tins (12 cups each)
  3. In a large skillet combine ground beef, chopped onion, and packet of taco seasoning. Heat until ground beef is fully cooked and reaches a temperature of 160 degrees.
  4. While ground beef is cooking, take 1 wonton wrapper per muffin tin and push it into base of muffin tin, allowing the wonton wrapper to fold however it wants.
  5. Using a spoon, scoop half 1 tablespoon of refried beans into base of wonton wrapper.
  6. Once ground beef is cooked, first dab some of the grease from the skillet before using a spoon to scoop ground beef mixture into each wonton wrapper. I fill my cups fairly full to make for more “filling” taco cups – but it’s totally a personal preference.
  7. Lastly, sprinkle desired amount of Mexican shredded cheese into each cup and place muffin tins into the over.
  8. Bake uncovered 10-12 minutes or until wonton wrappers are golden brown and darker brown around the edges.
  9. *Optional: turn the oven on broil and let wonton wrappers and cheese crisp up for about 1-2 minutes BUT watch CLOSELY to avoid burning the wonton wrappers.
  10. To serve include toppings such as sour cream, salsa, guacamole, jalapenos, cheese dip, lettuce etc.
notes:

To Store: Taco Cups can be stored in an airtight container in the refrigerator and best eaten within 2-3 days. Best reheated in the oven, for a crunchier taste. However, they can also be reheated in the microwave.

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