These oven baked 4-ingredient beef taco cups are the kind of easy party food that disappears faster than you can set down the tray. They remind me of the practical, crowd-feeding dishes that always showed up at family gatherings and school events across the Midwest, where a simple package of wonton wrappers and a pound of beef could turn into something mighty special. My sister has long relied on these for fall tailgates because they bake up crunchy, savory, and hearty without much fuss, which is about as welcome as can be on a busy game day.
Serve these taco cups warm with salsa, sour cream, guacamole, or a little dish of chopped lettuce and tomatoes for folks to spoon on top. They pair nicely with tortilla chips, a simple bean salad, corn salad, or a crock of chili if you are feeding a bigger crowd, and they fit right in beside cold cider, pop, or a pot of coffee on a brisk afternoon.
Oven Baked 4-Ingredient Beef Taco Cups
Servings: 24 taco cups
Ingredients
1 pound ground beef
1 packet taco seasoning
24 wonton wrappers
2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 375°F and lightly grease a 24-cup mini muffin pan or two 12-cup mini muffin pans.
2. Press one wonton wrapper into each muffin cup, shaping it gently so the corners stick up and form a little shell.
3. In a skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain off any excess grease, then stir in the taco seasoning according to the packet directions until the meat is evenly coated.
4. Spoon the seasoned beef into each wonton cup, filling them about three-quarters full.
5. Top each cup with a generous pinch of shredded cheddar cheese.
6. Bake for 10 to 12 minutes, until the wonton edges are golden brown and crisp and the cheese is melted and bubbly.
7. Let the taco cups cool in the pan for 2 to 3 minutes, then carefully lift them out and serve warm.
Variations & Tips
Add a little heat: If your crowd likes things spicy, stir a spoonful of diced green chiles or a pinch of crushed red pepper into the beef before filling the cups. Pepper jack can stand in for cheddar too, if you want a bit more kick.
Make them ahead: You can brown the beef a day ahead and keep it covered in the refrigerator. When it is time to bake, simply fill the wrappers, top with cheese, and pop the pan in the oven for a quick fresh batch.
Keep the wrappers crisp: Be sure to drain the beef well so the bottoms do not get soggy. If you have a particularly greasy batch of beef, blot it lightly with paper towels before seasoning.
Try simple toppings: Even though the base recipe keeps things nice and easy, a sprinkle of chopped green onion, a dollop of sour cream, or a spoonful of salsa on top after baking makes them look extra festive for a party table.