Oven Baked 4-Ingredient Beef Taco Cups

They’re essentially a shortcut take on crispy tacos: seasoned ground beef tucked into wonton wrappers, baked until the edges are golden and the cheddar is melted.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two tins if you have them) with cooking spray or a thin film of oil to help the wontons crisp and release easily.

Step 2

In a medium skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, about 6–8 minutes. Drain off any excess fat if the pan looks very greasy; you want the meat moist but not swimming in fat.

Step 3

Sprinkle the taco seasoning evenly over the cooked beef. Add 2–3 tablespoons of water to help the seasoning coat the meat, then stir and cook for another 1–2 minutes, just until the liquid is mostly absorbed and the beef is well seasoned. Remove from heat and let the mixture cool for 3–5 minutes so it’s easier to handle.

Step 4

While the beef cools slightly, press one wonton wrapper into each muffin cup, gently pushing it down to form a little cup with the corners sticking up. The wrappers will overlap slightly and that’s fine—those exposed corners are what turn golden and crisp in the oven.

Step 5

Sprinkle a small pinch of shredded cheddar (about 1–2 teaspoons) into the bottom of each wonton cup. This first layer of cheese helps create a barrier between the beef and the wrapper, keeping the bottoms crisp.

Step 6

Spoon a heaping tablespoon of the seasoned ground beef into each cup, dividing it as evenly as possible between all 24 cups. Don’t pack the meat too tightly; a loose fill allows heat to circulate and the cups to crisp nicely.

Step 7

Top each cup with another generous pinch of cheddar, using the remaining cheese to cover all the beef. Aim to keep most of the cheese inside the wonton “walls” so it melts down into the filling instead of burning on the pan.

Step 8

Bake the taco cups in the preheated oven for 10–14 minutes, or until the wonton edges are deep golden brown and crisp, the cheese is fully melted, and the beef mixture is hot and bubbling around the edges.

Step 9

Remove the muffin tin from the oven and let the taco cups cool in the pan for 3–5 minutes. This brief rest helps them firm up so they hold their shape when lifted.

Step 10

Run a small offset spatula or butter knife around the edges if needed, then gently lift each taco cup out of the muffin tin and transfer to a serving platter or a glass casserole dish. Serve warm, and if you like, set out optional toppings such as salsa, sour cream, or chopped lettuce on the side (not counted in the 4 core ingredients).