March 23, 2021

Taco Cups

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Last Updated on January 16, 2022 by Annie

Take your taco night to a whole new level with these crunchy taco cups. Layer refried beans, taco meat, and Violife shredded cheddar cheese into a wonton wrapper and bake into individual dairy-free taco cups.

a close up of taco cups on a blue plate topped with pico de gallo.

Whether you are looking for a snack, appetizer, or easy dinner idea these taco cups have got you covered. These fun little cups are perfect party food, easily customizable, and truly one-of-a-kind.

These darling taco cups came from my little sister. She told me how she was making some for dinner one night and I knew as soon as I heard about them I would need to try them. With layers of beans, meat, and cheese, these taco cups are not only filling but also delicious!

HOW TO MAKE TACO CUPS

INGREDIENTS FOR TACO CUPS

  • Refried Beans- You can swap out the homemade refried beans for canned if you want to save time.
  • Taco Meat– I made my turkey taco meat but swapped the ground turkey for ground beef.
  • Wonton Wrappers- For these taco cups I picked up a set of vegan wonton wrappers from Kroger.
  • Shredded Just Like Cheddar- I cannot tell you enough just how much I love using Violife cheddar cheese shreds.
Ingredients for taco cups in bowls on a white and blue dish towel.

REFRIED BEANS

Rinse and drain 2 cans of pinto beans and set aside.

In a large skillet over medium heat add 2 tablespoons olive oil. Add diced onion and cook 2-3 minutes to soften.

Add drained pinto beans and 2 pods diced or microplaned garlic. Stir and cook about 1 minute.

Next add 1 cup water or chicken broth, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon onion powder, and ¼ teaspoon paprika to the skillet.

Bring to a boil and lightly press the beans with the back of your spoon. Cover and reduce to low. Cook for about 20 minutes occasionally stirring and pressing the beans with your spoon.

Remove from heat and mash, purée, or blend the beans to your desired consistency. Set aside until ready to assemble your taco cups.

  • Ingredients for refried beans on a white and blue dish towel.
  • Refried beans in a non-stick skillet on a white and blue dish towel.
  • Creamy refried beans in a non-stick skillet on a white and blue dish towel.

TACO MEAT

In a large skillet, over medium high heat cook 1 lb ground beef. Brown and crumble as it cooks.

While the meat cooks, dice one onion. In a small bowl measure 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon oregano, and 2 teaspoons salt. Mix together and set aside.

Once the ground beef is cooked through add 1 diced onion and the seasoning mixture into the skillet. Cook for 3-5 minutes.

Next, add an 8 oz can of tomato sauce to the skillet along with the 2 microplaned garlic pods. Stir and cook on low for 10-15 minutes.

Remove from heat and set aside until ready to assemble the taco cups.

  • Ingredients for taco meat on a white and blue dish towel.
  • Taco meat after cooking in a non-stick skillet on a white and blue dish towel.

ASSEMBLE THE TACO CUPS

Preheat the oven to 400°F and spray a muffin tin with non-stick spray.

Place a wonton wrapper in each muffin tin cup. Press the center of the wonton wrapper to the bottom of the muffin tin and press the corners of the wrapper to the sides of the muffin tin to make a cup. Repeat until all muffin wells have a wonton wrapper.

  • A muffin tin with wonton wrappers on a white and blue towel.
  • Wonton wrappers topped with refried beans in a muffin tin on a white and blue towel.
  • Wonton wrappers topped with beans and taco meat in a muffin time on a wooden counter.

Scoop about 1 Tablespoon of refried beans into the base of each wonton wrapper. Top with 1 Tablespoon of taco meat, then sprinkle with shredded just like cheddar cheese. Repeat to fill all remaining wonton wrappers.

Bake for 12-15 minutes, until the wonton wrapper is crispy. Remove from muffin tin and serve plain or with additional toppings.

  • Taco cups in a muffin tin before baking.
  • Taco cups in a muffin tin after baking with a bowl of pico de gallo in the top right.

SERVING YOUR TACO CUPS

I’ve topped these taco cups with fresh pico de gallo. You can truly top them any way you like, or if you are planning to make these for a party leave them un-topped and have a line of toppings for other people to top their own taco cups. Some toppings you can try include:

Taco cups topped with pico de gallo on a blue plate with cilantro on a white and blue towel.

Storing Taco Cups

  • Storage- Refrigerate left-over taco cups in an airtight container for up to 5 days.
  • Reheating- Once baked, you can reheat the taco cups by placing them on a baking sheet and popping them into the oven at 350°F for about 10 minutes, or until heated through.
  • Freezing- You can easily freeze left-over taco cups, simply allow them to cool before storing them in a freezer-safe container. When you are ready to re-heat and enjoy them remove them from the freezer and bake at 350°F for 15 minutes.
  • Make-ahead- To save on prep time, make the taco meat and the re-fried beans up to 3 days in advance.

SUBSTITUTIONS AND DAIRY-FREE CHANGES TO TACO CUPS

  • Substitutions- Swap the ground beef for ground turkey, ground chicken, or a plant-based meat alternative.
  • Dairy-free changes- These easy taco cups have one dairy-free ingredient- the Violife Just Like Cheddar Shreds.

OTHER Tasty Taco RECIPES

  • Taco Lunch Bowls– Taco Lunch Bowls will be your favorite meal-prep lunch option yet! They are super flavorful, filling, and best of all easy to make in advance for a whole week of lunches!
  • Crispy Sweet Potato Tacos– Corn tortillas stuffed with seasoned sweet potato and homemade refried beans are oven-baked and topped with a creamy avocado cilantro lime ranch.
  • Oven-Baked Beef Tostadas– With layers of crispy corn tortillas, creamy refried beans, spicy taco meat, and some fresh pico de gallo all this tasty tostada is missing is a frozen margarita!
From the side, a blue plate with 7 taco cups topped with pico de gallo.

Did you make these tasty taco cups?? I would love to hear how it went! Leave a comment below or snap a picture and share it with me on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!

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Taco cups topped with pico de gallo on a blue plate with cilantro on a white and blue towel.
Print

Taco Cups

Layers of beans, meat, and vegan cheese bake up in a wonton wrapper in these crispy Taco Cups.

Course Appetizer, Main Course, Snack
Cuisine Tex-Mex
Keyword Beef Taco, Taco, Taco Cups
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 36 cups

Ingredients

Refried Beans

  • 2 cans Pinto Beans drained and rinsed
  • 2 Tbsp. Olive Oil
  • 1 Onion diced
  • 2 pods Garlic microplaned
  • 1 c. Water or chicken broth
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cumin
  • ¼ tsp. Paprika

Taco Meat

  • 1 lb. Ground Beef
  • 1 Onion diced
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Cumin
  • 1 tsp. Paprika
  • 1 tsp. Chili Powder
  • 1 tsp. Oregano
  • 2 tsp. Salt
  • 8 oz. Tomato Sauce no salt added
  • 2 pods Garlic microplaned

Taco Cups

  • 36 Wonton Wrappers
  • Violife Just Like Cheddar Shreds for topping
  • Pico de Gallo for topping
  • Green Onion for topping

Instructions

Refried Beans

  1. Rinse and drain 2 cans of pinto beans and set aside.

  2. In a large skillet over medium heat add 2 tablespoons olive oil. Add diced onion and cook 2-3 minutes to soften.

  3. Add drained pinto beans and 2 pods diced or microplaned garlic. Stir and cook about 1 minute.

  4. Next add 1 cup water or chicken broth, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon onion powder, and ¼ teaspoon paprika to the skillet.

  5. Bring to a boil and lightly press the beans with the back of your spoon. Cover and reduce to low. Cook for about 20 minutes occasionally stirring and pressing the beans with your spoon.

  6. Remove from heat and mash, purée, or blend the beans to your desired consistency. Set aside until ready to assemble your taco cups.

Taco Meat

  1. In a large skillet, over medium high heat cook 1 lb ground beef. Brown and crumble as it cooks.

  2. While the meat cooks, dice one onion. In a small bowl measure 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon oregano, and 2 teaspoons salt. Mix together and set aside.

  3. Once the ground beef is cooked through add 1 diced onion and the seasoning mixture into the skillet. Cook for 3-5 minutes.

  4. Next, add 8 oz can of tomato sauce to the skillet along with the 2 microplaned garlic pods. Stir and cook on low 10-15 minutes.

  5. Remove from heat and set aside until ready to assemble the taco cups.

Assemble the Taco Cups

  1. Preheat the oven to 400°F and spray a muffin tin with non-stick spray.

  2. Place a wonton wrapper in each muffin tin cup. Press the center of the wonton wrapper to the bottom of the muffin tin and press the corners of the wrapper to the sides of the muffin tin to make a cup. Repeat until all muffin wells have a wonton wrapper.

  3. Scoop about 1 Tablespoon of refried beans into the base of each wonton wrapper. Top with 1 Tablespoon of taco meat, then sprinkle with shredded just like cheddar cheese. Repeat to fill all remaining wonton wrappers.

  4. Bake for 12-15 minutes, until the wonton wrapperis crispy. Remove from muffin tin and serve plain or with additional toppings.

Recipe Notes

SERVING YOUR TACO CUPS

I’ve topped these taco cups with fresh pico de gallo. You can truly top them any way you like, or if you are planning to make these for a party leave them un-topped and have a line of toppings for other people to top their own taco cups. Some toppings you can try include:

Recipe Inspired by: Taco Cups

Author:
Filed Under: Appetizer, Snack, Tex-Mex
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