Crunchy Nacho Burrito Cups

Crunchy Nacho Burrito Taco Cups

Call them what you want – nacho cup, burrito up, taco cups. But this is deliciousness in a cup.
Course Side Dish, Snack
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cups
Author Carmy


  • 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.