Mini Taco Salad Cups are made with wonton wrappers and baked in a muffin tin. These easy appetizers are the perfect addition to any fiesta!
I love taco salads, but I haven’t had one in ages. For one thing, this salad is huge, and I can never finish the entire thing on my own. And, as much as I enjoy eating greens, my favorite part of this particular salad is the deep fried crunchy tortilla shell. Yep — I’m bad. I admit it.
So, that’s why I avoid eating them. But, I still like them!
I thought it would be fun to try making mini taco salads, using wonton wrappers as the shell. It’s practically time for Cinco de Mayo, and I feel like I’m seeing Mexican food everywhere I look. Plus, I’m slightly addicted to using wonton wrappers any way that I can.
I’ve used them to make jalapeno popper cups and pollo fundido cups, and my family and I enjoy having these finger foods for dinner every now and then.
Usually, I place the wrappers in a muffin tin and add the filling before baking them. But for the mini taco salads, I baked the wrappers first.
They came out crispy and slightly crunchy — just like the real deal. Well, maybe not just like a fried tortilla, but they were definitely close.
And making the mini salads was a breeze. I just added some chopped iceberg lettuce, seasoned ground beef and whatever toppings I could think of. On a regular taco salad, you can pile on as many toppings as you want. But since these mini salads are smaller, I kept it pretty simple.
I also used leftover taco meat, but if you’re making these for a party or starting from scratch, you can cook the beef and add your favorite seasonings or even a packet of taco seasoning.
How to Make Mini Taco Salad Cups
- 24 wonton wrappers
- 2 cups chopped ice berg lettuce or shredded lettuce
- 2 cups cooked seasoned ground beef
- 1 cup shredded Mexican blend cheese or cheddar if you prefer
- Sour cream tomatoes, cilantro or any of your favorite toppings
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Preheat oven to 400 degrees
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Spray a 12-cup muffin tin with nonstick spray, and add two wrappers to each cup
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Bake for 5 minutes or until brown and slightly crispy
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Fill cooled wrappers with lettuce, beef, sour cream and any additional toppings
These mini taco salad cups were a big hit with the family. They were slightly messy, but they were a lot of fun to eat. And, the kids said that they enjoyed them more than tacos. Score another win for mom!
If you’re hosting a party, these mini taco salad cups would make tasty appetizers, or you can just enjoy them for a quick and easy dinner like we did.
And if you have leftover taco meat, this is a great way to use it up!
Happy Eating,
Sharing At
TT&J, Met Monday, The Scoop, Delicious Dishes, Wow Us Wednesday
These look amazing! Spanish food is my love language! Thanks for linking up to Link Party Palooza!
I completely agree! Thanks so much for stopping by, Stephanie. 🙂
These are my kind of TACOS… can I come over for dinner? 😉
Thanks, Katerina. There’s always room for one more here! 🙂
Mini food means I always go back for seconds. I see thirds and fourths of this in my future!!
I’m with you there. I love mini food! 🙂
These will surely disappear fast in our house! Awesome!
Thanks, Andi. My family ate them right up!
Such a fun idea! Taco salad is a staple around here and this play on it is so fun!
Thanks, Michelle! I love to have fun with food as much as the kids do. 🙂
These are genius! What a perfect little appetizer cup or meal!
Thanks, Cathy. The kids actually liked them more than regular tacos! 🙂
This looks yummy!
Thanks! We’ll definitely be having them again soon. 🙂
We will love your Taco Salad Cups! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
Miz Helen
These are so cute and look super easy to make! Perfect for a quick dinner night when you still want to impress! Thanks for linking up with Delicious Dishes Recipe Party!
Thanks so much for stopping by and for hosting! 🙂