DIY Taco Cups

Why This DIY Taco Cups Works

As the ground beef browns in the pan, the fat cooks out and the meat firms up, so it doesn’t taste greasy later. The taco seasoning and splash of water coat the beef and cling to the little crumbles as the water cooks off, so the meat stays a bit moist instead of drying out. By the time it goes into the oven, the beef is already cooked and seasoned, so it only needs enough baking time to warm through.

In the muffin tin, the wonton wrappers start out soft and floppy, but once they hit the hot oven they dry out and crisp around the edges. The beef and cheese weigh them down in the middle, so the bottoms stay a little softer and more sturdy, like a thin crunchy-soft shell. As the cheese melts, it sinks into the beef and sticks everything together, so the filling doesn’t fall out when the cups are picked up. After baking, a short rest lets the cheese set up just enough, and the salsa goes on last so it doesn’t soak the wrappers and turn them soggy.

Mistakes To Avoid

Packing too much beef into each wonton cup makes the filling heavy and wet, so the bottoms never crisp up. The wrappers stay pale and chewy instead of getting those crunchy edges, and the cups can collapse when lifted from the pan.

Letting the beef stay greasy after cooking leaves extra fat that soaks into the wonton wrappers in the oven. Instead of turning light and crisp, the cups come out soggy and a little rubbery on the bottom.

Baking at a lower temperature or pulling the tray out too early keeps the wonton edges soft and bendy. The cheese may be melted, but the cups won’t hold their shape well and can tear when removed from the muffin tin.

Adding salsa before baking seems convenient, but it brings in too much liquid too soon. The moisture steams the wrappers, so they soften instead of toasting, and the filling can turn a bit watery.