Ingredients:

  • 1 pound (454g) ground beef (80/20 is ideal)
  • 1 tablespoon (15ml) olive oil
  • 1 small yellow onion, finely diced (about 1 cup or 150g)
  • 1 packet (1 ounce/28g) taco seasoning
  • ½ cup (120ml) water
  • 24 wonton wrappers (or 12 small flour tortillas, cut into circles)
  • 2 cups (224g) shredded cheddar cheese (or a Mexican cheese blend)
  • Sour cream (optional)
  • Salsa (optional)
  • Chopped cilantro (optional)
  • Diced tomatoes (optional)
  • Guacamole (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in taco seasoning and water. Bring to a simmer and cook until the liquid has evaporated, about 5-7 minutes.
  5. Press one wonton wrapper (or tortilla circle) into each muffin cup, forming a small cup.
  6. Spoon about 1-2 tablespoons of the beef mixture into each cup. Top with a generous sprinkle of shredded cheese.
  7. Bake for 10-12 minutes, or until the wonton wrappers (or tortillas) are golden brown and the cheese is melted and bubbly.
  8. Let the taco cups cool in the muffin tin for a few minutes before carefully removing them. Garnish as desired and serve immediately.