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build-your-own taco cups
Aubree

Build-Your-Own Taco Cups

Mini taco cups made with tortillas or wonton wrappers, filled with seasoned protein and topped with cheese. Packed separately with toppings so kids can build their own at lunchtime—no soggy tacos here!
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Prep Time 10 minutes
Servings: 3 cups per person
Course: Lunch
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 6 Small Flour Tortillas Or Wonton Wrappers
  • 1 tbsp Olive Oil For Brushing
  • 1 cup Cooked Ground Beef, Turkey, or Black Beans
  • 1 tbsp Taco Seasoning
Topping Choices
  • Shredded Lettuce
  • Diced Tomatoes
  • Sour Cream or Greek Yogurt
  • Sliced Black Olives
  • Salsa
  • Avocado Sliced or Guacamole
  • Canned Corn Kernels
  • Shredded Cheddar Cheese

Method
 

  1. Preheat oven to 375°F (190°C)
  2. If using tortillas, cut into smaller rounds (about 3–4 inches) using a cookie cutter or glass.
    Press each round or wonton wrapper into a greased muffin tin to form a cup shape.
    Lightly brush with olive oil.
  3. Bake for 8–10 minutes until golden and crisp. Let cool.
  4. Cook ground beef or turkey in a skillet on medium-high heat until the internal temperature reaches 165 degrees Fahrenheit. Drain.
    Place the cooked protein back in the skillet with taco seasoning and a splash of water. Simmer for 2–3 minutes.
  5. Spoon seasoned filling into each taco cup and top with shredded cheese.
  6. Place toppings separately in small containers, bowls, or on a serving tray so kids can build their taco cups at the table.

Notes

Alternative Options

  • Vegetarian: Use black beans, lentils, or tofu crumbles.
  • Gluten-free: Use gluten-free tortillas or corn tortillas.
  • Dairy-free: Use plant-based cheese or skip the cheese and add avocado.
  • Spice it up: Add a pinch of chili powder or jalapeños to the filling.
  • Mini version: Use a mini muffin tin for bite-sized cups for toddlers!