Crunchy Nacho Burrito Taco Cups
Call them what you want – nacho cup, burrito up, taco cups. But this is deliciousness in a cup.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cups
- 1 lb lean ground beef
- 1 packet of taco seasoning
- 48 wonton wrappers
- 10 oz diced tomatoes
- 10 oz corn
- 10 oz black beans
- 1 small onion diced
- Cheese as much or as little as you'd like
- Olive oil
To make these crunchy nacho burrito taco cups, start with heating your oven to 375F.
Cook your beef and add your taco seasoning. and tomatoes in a bowl and stir to combine.
Line each cup of the muffin tin with 2 wonton wrappers.
Scoop in the beef, tomato, onion, black beans, corn, and top off with cheese.
Brush the tips of the wontons sticking out with some olive oil.
Bake at 375 for 10-15 minutes or the edges are golden.
I lined the tin with two wonton sheets each because I was worried that one might not support the filling.
You can fill the cups layer by layer or mix all the ingredients into a bowl before scooping it into the tin. I did it both ways and the results were pretty much the same.