Ingredients
Scale
For the cups:
- 24 square wonton wrappers
- Cooking spray
For the filling:
- 1 lb ground beef (80/20 works great)
- 1 packet (1 oz) taco seasoning
- 2/3 cup water
- 1 cup shredded Mexican cheese blend
- 1/2 cup ranch dressing
- 1/4 cup sour cream
For toppings:
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Additional sour cream for serving
Instructions
- Preheat oven to 375°F and spray a 24-cup mini muffin tin with cooking spray.
- Press one wonton wrapper into each muffin cup to create bowl shapes, then lightly spray with cooking spray.
- Bake wonton cups for 8-10 minutes until golden brown and crispy. Remove and set aside, keeping oven on.
- Brown ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it up as it cooks.
- Drain excess fat, then stir in taco seasoning and water. Simmer 3-4 minutes until thickened.
- Remove from heat, cool for 2-3 minutes, then stir in ranch dressing and sour cream.
- Spoon 1 tablespoon beef mixture into each wonton cup and top with shredded cheese.
- Bake 3-4 minutes until cheese melts.
- Top with diced tomatoes, green onions, and cilantro. Serve warm with extra sour cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
