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–+ servings
Mini taco cups

Mini Taco Cups

Angela
Mini Taco Cups are the ultimate bite-sized appetizer—crispy, flavorful, and endlessly customizable.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 minutes
Course Appetizers
Cuisine American
Servings 4 Servings

Ingredients
  

  • 12 spring roll or wonton wrappers
  • 1/2 pound ground beef or chicken
  • 1/2 onion diced
  • 1 tablespoon taco seasoning
  • 1 small tomato finely diced
  • 1/4 cup cheddar cheese shredded
  • 1/2 avocado finely diced
  • 2 tablespoons cilantro finely diced
  • 2 tablespoons sour cream

Instructions
 

  • Preheat the oven to 350° F(175°C).
  • To make the pastry cups, press one wrapper into each of the wells of a mini muffin tin. If using spring roll wrappers, cut the wrapper into 3-4 inch squares and use one square per well. Bake for 3-5 minutes, or until the wrappers are golden brown and crispy. Carefully remove the mini cups from the muffin tin.
  • Combine the ground beef and onion in a skillet and cook over medium heat until browned, around 8 minutes. Remove from heat and cool.
  • Just before serving, fill each pastry cup with meat, tomato, cheese, avocado and cilantro. Top with a dollop of sour cream.

Notes

  • If using spring roll wrappers, these are usually around an 8×8″ square that can be cut into 4 pieces, so you will only need 3 spring roll wrappers to make 12 cups.
  • You can push a square of tin foil into the well to hold the wrapper open.
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