Best 3 Crunchy Taco Cups Recipe By Tasty Recipes

Indulge in a tantalizing culinary adventure with our exquisite Crunchy Taco Cups, a symphony of flavors and textures that will tantalize your taste buds. These delectable cups, crafted with a crispy wonton wrapper base, become edible vessels brimming with a flavorful fiesta of seasoned ground beef, a medley of crisp and refreshing vegetables, and a generous dollop of creamy guacamole. The symphony of flavors is amplified by the zesty pico de gallo and a sprinkle of tangy sour cream, culminating in a harmonious explosion of taste. Accompanying this culinary masterpiece are three additional recipes that will elevate your taco experience to new heights: a zesty Pico de Gallo, a creamy Guacamole, and a tangy Sour Cream. These recipes are carefully crafted to complement the Crunchy Taco Cups, offering a delightful balance of flavors and textures that will leave you craving more.

Here are our top 3 tried and tested recipes!

CRUNCHY TACO CUPS RECIPE BY TASTY

Crunchy Taco Cups Recipe by Tasty image

Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas

Provided by Iris Tian

Categories Appetizers

Yield 12 taco cups

Number Of Ingredients 6

Ingredients

1 lb lean ground beef
3 tablespoons taco seasoning, 1 envenlope
6 oz diced tomato
4 oz diced green chilies, 1 can
1 ½ cups shredded sharp cheddar cheese
6 large flour tortillas

Steps:

In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
Preheat oven to 375ºF (190ºC).
Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
Generously coat a standard size muffin tin with nonstick cooking spray.
Line each cup of prepared muffin tin with a tortilla sheet.
Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
Lightly brush the top edges of the tortilla with cooking oil.
Bake 18-20 minutes until cups are heated through and edges are golden brown.
Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram

BREAKFAST TACO CUPS RECIPE BY TASTY

Breakfast Taco Cups Recipe by Tasty image

Here's what you need: nonstick cooking spray, large flour tortillas, vegetarian refried beans, egg, shredded mexican cheese blend, cherry tomatoes, fresh cilantro leaf

Provided by Gwenaelle Le Cochennec

Categories Breakfast

Time 30m

Yield 12 cups

Number Of Ingredients 7

Ingredients

nonstick cooking spray, for greasing
3 large flour tortillas
¾ cup vegetarian refried beans
¾ cup egg, scrambled
¼ cup shredded mexican cheese blend
3 cherry tomatoes, quartered
fresh cilantro leaf, for garnish

Steps:

Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
Press a tortilla square into each cup of the prepared muffin tin.
Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
Garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 76 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

CRUNCHY TACO CUPS

Crunchy Taco Cups image

Crunchy tacos made in a muffin tin!

Provided by kevinandamanda.com

Categories Dinner

Time 32m

Number Of Ingredients 5

Ingredients

1 lb lean ground beef, browned and drained
1 envelope (3 tablespoons) taco seasoning
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
24 wonton wrappers

Steps:

Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.

Nutrition Facts : Calories 155 calories, Sugar 0.8 g, Sodium 263.2 mg, Fat 6.1 g, SaturatedFat 3.3 g, TransFat 0.2 g, Carbohydrate 10.9 g, Fiber 0.7 g, Protein 13.3 g, Cholesterol 38 mg

Tips:

For a crispy taco cup, make sure the wonton wrappers are tightly pressed into the muffin cups and that there are no air pockets.
Be careful not to overfill the taco cups, or they will become soggy.
You can add any taco toppings you like, such as lettuce, tomatoes, cheese, sour cream, and guacamole.
To make the taco cups ahead of time, simply bake them according to the recipe and then store them in an airtight container at room temperature for up to 2 days.
You can also freeze the taco cups for up to 2 months. To freeze, place the baked taco cups in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the taco cups to a freezer-safe bag and freeze for up to 2 months.

Conclusion:

Crunchy taco cups are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can be customized to your liking. With a few simple ingredients, you can create a tasty and satisfying treat that will be enjoyed by everyone. So next time you are looking for a fun and easy recipe, give these crunchy taco cups a try!