Crunchy Taco Cups

They were such a huge hit because, you see, I am a soft taco kind girl. But Kevin prefers crunchy tacos. So whenever we had taco night, we always had to make two different kinds. BUT. These tasty little taco cups are the best of both worlds. The outside is satisfying crisp and crunchy. But the inside is soft and melty! Just how I like it. We both loved them!
How fun are these little Taco Cups made in a muffin tin?? Kevin LOVED them, and I don’t think I’ll ever be able to make tacos another way again! They’re layers of crunchy taco shell, seasoned beef, spicy tomatoes, and gooey cheese all in one perfect bite.

You’ll Need:

1 lb of browned and drained lean ground beef.
1 envelope (3 tbsps) of taco seasoning.
1 (10 oz) can of Rotel diced tomatoes and green chiles.
1 ½ cups of sharp shredded cheddar cheese.
24 wonton wrappers.

How to:
In a bowl, mix together the beef, taco seasoning and tomatoes until well combined.
In generously sprayed standard size muffin tin, line the wonton wrappers and place 1 ½ tbsps of the taco mixture in each one.
Top the taco mixture with 1 tbsp of cheese, press down and add a second layer of wonton wrapper, taco mixture and cheese on top.
In a preheated oven to 375° bake for 11 to 13 minutes and enjoy!
Easy, peasy and cheesy! You won’t believe how good these taco cups are unless you get a bite! Give it a shot, you will love it.