Taco salad cups are mini versions of the full-sized taco salad and in my opinion, mini versions of almost anything make fun appetizers. When my guests see a tray of these cute little salads, they love it! Similar to the Asian chicken salad cups, baked wonton wrappers make such perfect little bowls for the salads.
Not only are these taco salad cups ideal as an appetizer before the main course, they’re great for potlucks too, as long as you are able to warm the beef and assemble these right before serving.
You can bake the wonton wrappers ahead of time, but you’ll want to bake them the same day. Melting the cheese is totally up to you, but I highly recommend it.
A good friend of mine has regular potlucks at her house, and the oven is always in use when we all get together. She’s usually baking a dessert and a few of us guests bring along something that needs to be warmed in the oven. It’s nice to have the option to use the stove and/ or the oven for potlucks at her house.
I bring along appetizers like these taco salad cups to casual gatherings that request guests to bring an appetizer for snacking. I like to prepare multiple appetizers. Can you imagine how packed my truck is? Heehee!
For the sake of my sanity, I pair an appetizer needing preparation along with something made ahead and ready to serve like beer dip in a bread bowl or stuffed mushrooms. And when I bring a couple things ready to unwrap and serve, it gives everyone else more to eat while I put the finishing touches on my third, yes my third, appetizer dish.
I bring more than expected because I truly love serving and also because I usually get a call or text the day of an event with a request to bring “a lot” to accommodate last minute additions to the guest list. Not a problem. I always bring a lot of food.
This taco salad cups recipe will feed a crowd but beware: they’ll disappear fast! are you ready to give them a try?
- 3 pounds lean ground beef
- salt and pepper
- 1 teaspoon chili powder
- 3/4 teaspoon cumin
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- wonton wrappers, you'll need about 60
- olive oil, for brushing onto the wonton wrappers
- shredded iceberg lettuce, or romaine lettuce
- salsa, or pico de gallo, use your favorite
- shredded cheese
- sour cream
- Cook ground beef over medium high heat in a large pot.
- While the beef starts cooking add salt, pepper, chili powder, cumin, onion powder and garlic powder,
- Preheat your oven to 350°F. Brush olive oil over one side of the wonton wrappers and place in muffin tin compartments, pushing down to make little bowls.
- Bake wonton wrappers for 10-12 minutes or until they’re lightly browned.
- Drain the beef.
- Spoon beef into little wonton bowls and top with shredded cheese.
- Bake for 2-3 minutes or until the cheese is melted.
- Top with lettuce, salsa and sour cream.
- Total time for this recipe will vary depending on how many muffin tin pans you have. I baked mine in three batches. If you bake them while the beef cooks, this will reduce the cooking time.
KitchenIQ V-etched Container Grater
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