Wonton Enchilada Taco Cups

Wonton Taco Cups filled with homemade ground beef enchilada filling are a favorite easy finger food appetizer or dinner recipe.

Enchilada Taco Cups are the hot thing in our house at the moment. I almost couldn't share these little bites of deliciousness with you, because I couldn't find the notebook I wrote the recipe on, before placing it into a safe place. It's probably a sign I need to condense down to one notebook to work on recipes, instead of 3. It would be embarrassing if I told you how often this occurrence goes on. 

Enchilada Taco Cups are super easy to make, and who doesn't love Mexican food? Colt and the kids can't get enough of these Enchilada Taco Cups, and seems to be the weekend favorite right now.

I used wonton wrappers for the shell since they come pre-cut in perfect bite size pieces and turn into delicious crunch cups.

Then I made an easy homemade saucy enchilada base with ground beef, and topped them with cheese, before popping them in the oven to get extra toasty. We then garnished the cups with tomato, avocado, sour cream, and salsa, or hot sauce.

For Cinco De Mayo or a Super Bowl party these would be fun with a condiment bar, so everyone can chose their own topping.

Not only are they tasty, but super easy to make which equates to a win in my book! 

In a large skillet add: 

• 1 tablespoon Olive Oil
• 1/2 whole Diced Onion

Cook over medium-high heat until onion starts to caramelize.

Add 1 pound Ground Beef.  Break up the ground beef, and cook until brown. Drain off any excessive grease.

Add: 

• 2 cloves Minced Garlic
• 1/4 cup Chili Powder
• 3 tablespoon Tomato Paste
• 1 teaspoon Cumin
• 3/4 teaspoon Oregano
• 1/2 teaspoon Salt

Stir until well combined, and fragrant.

Stir in 1 cup of water.

Cook until Enchilada Ground Beef is thickened, and saucy.

Grease 12 cup Muffin Tin with cooking spray or wiping olive oil on the inside of each tin.

Line each cup with a wonton wrapper.

Add the enchilada filling into each cup until 2/3 of the way full.

Cover each cup with about 2 tablespoons Grated Cheese. We used a combo of cheddar and pepper jack cheese.

Bake Wonton Taco Cups in a 400 degree oven for 8-10 minutes until wonton wrappers are golden brown.

Garnish with Chopped Tomatoes, Diced Avocados, Salsa, Sour Cream, and Lime. Repeat until all the meat has been used. Enchilada Taco Cups are so good, and as easy as it looks to make! 

You might also like these other Mexican favorites like Shredded Beef Enchiladas, Crock Pot Barbacoa Beef, Cilantro Lime Rice, Blueberry Mango Salsa, Pico De Gallo, and Mango Margaritas. 

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American

Yield: 24

Author: Serena Bakes Simply From Scratch

Wonton Enchilada Taco Cups

Wonton Taco Cups filled with homemade ground beef enchilada filling are a favorite easy finger food appetizer or dinner recipe from Serena Bakes Simply From Scratch.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

• 1 tablespoon Olive Oil Plus More For Greasing Muffin Cups
• 1/2 whole Onion, Diced
• 1 pound Ground Beef
• 2 cloves Garlic, Minced
• 1/4 cup Chili Powder
• 3 tablespoons Tomato Paste
• 1 teaspoon Ground Cumin
• 3/4 teaspoon Oregano
• 1/2 teaspoon Salt
• 1 cup Water
• 24 Wonton Wrappers
• 2 cups Shredded Cheese (We used Cheddar and Pepper Jack.)

Instructions

1. Preheat oven to 400 degrees.
2. Grease 12 standard sized muffin tin with olive oil. Place 1 wonton wrapper in each muffin tin.
3. Heat olive oil over medium-high heat and add onion. Cook until onion starts to caramelize. Add ground beef. Break ground beef into small pieces and cook until brown. Drain off excess grease.
4. Add garlic, chili powder, tomato paste, cumin, oregano, and salt. Stir until well combined, and fragrant. Stir in water. Cook until thickened, and saucy.
5. Fill wonton wrappers 2/3 of the way full of ground beef mixture. Cover each taco cup with 2 tablespoons grated cheese.
6. Bake for 8-10 minutes until wonton wrappers are golden brown.
7. Garnish with desired condiments or allow everyone to top their own.
8. Repeat with remaining wonton wrappers.

For Serving

1. Diced Tomatoes
2. Diced Avocado
3. Salsa
4. Pico De Gallo
5. Hot Sauce
6. Sour Cream

Nutrition Facts

Calories

126.03

Fat

7.33 g

Sat. Fat

3.15 g

Carbs

6.60 g

Fiber

0.79 g

Net carbs

5.81 g

Sugar

0.62 g

Protein

8.41 g

Sodium

208.92 mg

Cholesterol

26.86 mg

Calories Calculated without toppings for serving. Calories will very based off of additional toppings used. The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2016 Serena Bakes Simply From Scratch

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