December 28, 2023
Review RecipeTaco Bites
Layers of taco meat, cheese, and taco toppings are nestled inside crisp wontons to create these tasty taco bites that make the perfect appetizer.
Jump to Recipe
Table of Contents
Take Taco Tuesday up a notch with these flavorful taco bites. Delicate wonton wrappers are shaped into cups to create the perfect delivery method for tasty taco meat, melted cheese, and all your favorite taco toppings.
Taco Bites Ingredients
If you’re a fan of Mexican cuisine, then you have to try these mouthwatering taco bites. These delectable little morsels pack a big punch of flavor in every bite.
With a crispy shell filled with savory meat, flavorful spices, and your choice of toppings, taco bites are an explosion of flavor that your taste buds won’t soon forget.
You’ll need:
- 24 wonton wrappers
- ½ pound of lean ground beef
- 3 tablespoons of water
- 1½ tablespoons of mild taco seasoning
- 1 cup of shredded fiesta blend cheese
- 1 cup of shredded lettuce
- ½ cup of guacamole
- ½ cup of sour cream
- ½ cup of pico de gallo
Substitutions And Additions for Mini Taco Bites
With all the irresistible taste of real tacos in bite-size, these fun mini taco recipe is a fun option for family dinner or your next party for the big game.
PICO DE GALLO: You can substitute chunky salsa for the pico de gallo for this great recipe. Salsa verde is another yummy choice.
BEANS: There are many bean choices that can work for these mini taco bites. Pinto beans, black beans, or refried beans would all be excellent. You could add them along with the meat or use them as the only protein.
SPICY: If you want a spicier alternative, you can substitute medium to hot taco seasoning.
You can also add hot sauce on top of the finished taco bites.
PROTEIN: You can substitute ground turkey, ground chicken, or even ground pork for ground beef in this easy recipe.
You could use a rotisserie chicken, slice-up baked chicken breasts, or baked chicken thighs.
You could also make them shrimp taco bites by making them with shrimp.
You could also use leftover taco meat which will make assembling your meal even faster.
CHEESE: Feel free to switch it up with colby, mild or sharp cheddar cheese, Mexican blend cheese, Monterey Jack, pepper Jack for a spicy kick, or a mild Mozzarella. Top with homemade white queso dip as well.
SEASONING: You can use a pre-made store-bought mix or make your own homemade taco seasoning. You could also add an extra dash of onion powder, chili powder, or garlic powder.
WONTON WRAPPERS: For a gluten-free option, try using gluten-free wonton wrappers.
Alternatively, thinly sliced zucchini or eggplant can be a unique, low-carb substitute.
You could also use corn or flour taco shells, phyllo dough, of puff pastry.
SOUR CREAM: Greek yogurt is a great substitute for sour cream, offering a similar texture and a tangy flavor, with the added benefit of extra protein.
OLIVES: Green or black olives are a classic topping choice.
PEPPERS: Try diced bell peppers for a crunchy, sweet element, or jalapeños if you want some heat.
ONIONS: A chopped onion is an excellent topping option. Consider using chives, white onions, green onions, or finely chopped red onion.
TOMATOES: Cherry or grape tomatoes can be a sweeter, juicier alternative to regular diced tomatoes.
LIME JUICE: Finish your tacos off with a squeeze of fresh citrus to enhance the other flavors.
How To Make This Taco Bites Recipe
There are two parts to making these taco bites.
First, you will make the wonton shells to serve your taco fixings.
Second, you will whip up the seasoned taco meat before assembling the tasty taco bites.
Follow our step-by-step instructions to make this fun twist on a classic.
OUR RECIPE DEVELOPER SAYS
You can bake the wonton cups the night before; just make sure to store them in an airtight container at room temperature.
You can also make the taco meat the night before. Simply heat the taco meat up just before you are ready to assemble the taco bites.
STEP ONE: Preheat the oven to 375°F. Lightly spray a regular-size muffin tin with non-stick cooking spray or olive oil.
You could also use a mini muffin pan for smaller bites if you’d like.
STEP TWO: Press one wonton wrapper into the prepared muffin tin opening. Overlay the second wrapper and press it into the first wrapper.
Be sure to press the wrappers against the walls of the cups as well as the bottoms.
Repeat for the remaining muffin cups.
PRO TIP:
Don’t press too hard on the wontons when placing them into the muffin tin, as you don’t want to tear them.
STEP THREE: Bake for eight to ten minutes or until the wrappers are a golden brown color.
The tips of the wonton wrappers may get a deeper golden color than the bottom.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your wontons at the lower end of the recommended baking time.
STEP FOUR: While the wontons are baking, add the half pound of ground beef to a medium skillet over medium-high heat.
Stir continuously, breaking the ground beef into small pieces, until the ground beef is cooked through and no longer pink.
You could easily double or triple this recipe. If you do this, be sure to use a large skillet when you brown the ground beef.
STEP FIVE: Reduce the heat to low. Drain the meat if necessary before proceeding.
Add the taco seasoning and the water. Stir to combine.
Allow the beef mixture to simmer for just a few minutes. Remove from the heat.
STEP SIX: Add one tablespoon of taco filling to each of the baked wonton cups.
STEP SEVEN: Sprinkle one tablespoon of the shredded cheese over the taco meat.
STEP EIGHT: Sprinkle one tablespoon of shredded lettuce over the cheese layer.
STEP NINE: Spoon one teaspoon of the guacamole over the lettuce.
STEP TEN: Spoon a one teaspoon dollop of the sour cream into the center of the guacamole.
STEP ELEVEN: Spoon one to two teaspoons of the pico de gallo on top of the sour cream. Serve immediately.
How To Serve Taco Bites
These cute little taco cups would make the perfect appetizer for your next gathering, along with our stuffed mushrooms and crab rangoon.
These would also make an easy dinner for your family. Serve with your favorite toppings and a side of homemade Spanish rice.
Corn on the cob or Mexican-style street corn can also be a great addition, providing a sweet and buttery contrast to these flavorful taco bites.
If you’d like to stick with the Mexican food theme, our enchilada cups are a similar recipe that uses chicken instead of beef, and our taco ring is another delicious recipe to try.
MORE TACO RECIPES
Storage Tips for Taco Bites
Proper storage ensures that your tasty bites stay fresh and delicious, ready for you to savor whenever the craving strikes.
MAKE AHEAD: Simply follow the recipe as directed and assemble the bites.
Once assembled, cover them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to 24 hours.
When you’re ready to serve, bake them according to the recipe instructions, and you’ll have freshly baked taco bites without the fuss.
IN THE FRIDGE: Store any leftover mini taco bites in an airtight container in the refrigerator for up to two days.
IN THE FREEZER: Add the cups to a baking sheet and freeze them for about an hour or until they are frozen solid.
Then, add the cups to a freezer-safe container. They can be frozen for up to two months.
REHEATING: Reheating taco bites is a breeze and can be done using multiple methods:
- OVEN: Preheat your oven to 350°F then place the taco bites on a baking sheet, and bake for ten to 15 minutes or until they’re heated through and the cheese is melty and bubbly.
- MICROWAVE: For a quick reheat, you can use the microwave. Place the taco bites on a microwave-safe plate and heat on high for 20-30 seconds per bite or until warm.
- AIR FRYER: Set your air fryer to 350°F. Arrange the taco bites in a single layer in the air fryer. Then, heat for three to four minutes.
Why We Love This Taco Appetizer Recipe
IRRESISTIBLE FLAVOR: These bites are bursting with the savory and zesty flavors of a classic taco. The seasoned ground beef, melted cheese, and diced tomatoes combine to create a mouthwatering taste that’s hard to resist.
PARTY SNACK: Taco bites are the ultimate appetizer. They’re bite-sized, easy to handle, and a crowd-pleaser at gatherings.
GAME DAY: The perfect party food for football season, the whole family will say this is one of their favorite recipes.
KID FRIENDLY: Their bite-sized nature and familiar taco flavors make them a fantastic option for family meals or kids’ parties.
It’s a fun way to introduce children to different flavors and textures while keeping the meal approachable and enjoyable. It’s also a great meal to have little helpers with since their tiny fingers can help layer toppings on their own mini tacos.
This delicious bite-size dish would make the perfect party treat. They are just the right size for picking up, and rather than dressing them up before serving, you could even allow your guests to add their own favorite toppings to their taco bites.
FREQUENTLY ASKED QUESTIONS
Can I make these ahead of time?
The cups and taco filling can both be made a day in advance, and you can assemble them right before you are ready to serve.
Can I freeze taco bites?
These mini taco bowls are a great option to freeze. Pop them in the freezer on a baking sheet and once they are frozen, add them to a Ziploc bag or container to store for up to two months.
Can I add other meat fillings to the wontons?
There are plenty of ways to customize these little bites with chicken or beef filling and any taco toppings you like.
More New Recipes You’ll Love
Taco Bites
Layers of taco meat, cheese, and taco toppings are nestled inside crisp wontons to create these tasty taco bites that make the perfect appetizer.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Ingredients
- 24 wonton wrappers
- ½ pound lean ground beef
- 3 tablespoons water
- 1½ tablespoons mild taco seasoning
- 1 cup shredded fiesta blend cheese
- 1 cup shredded lettuce
- ½ cup guacamole
- ½ cup sour cream
- ½ cup pico de gallo
Instructions
- Preheat the oven to 375°F. Lightly spray a regular-size muffin tin with non-stick cooking spray.
- Press 1 wonton wrapper into the prepared muffin tin opening. Overlay the second wrapper and press it into the first wrapper. Be sure to press the wrappers against the walls of the cups as well as the bottoms. Repeat for the remaining muffin cups.
- Bake for 8 to 10 minutes or until the wrappers are golden brown. (The tips of the wonton wrappers may get a deeper golden color than the bottom)
- While the wontons are baking, add the ½ pound of ground beef to a 1½ to 2-quart saucepan over medium-high heat. (You can also use a small nonstick skillet) Stir continuously, breaking the ground beef into small pieces, until the ground beef is cooked through and no longer pink.
- Reduce the heat to low. Add the taco seasoning and the water. Stir to combine. Allow the meat mixture to simmer for just a few minutes. Remove from the heat.
- Add 1 tablespoon of taco meat to each of the baked wonton cups.
- Sprinkle 1 tablespoon of the shredded cheese over the taco meat.
- Sprinkle ½ to 1 tablespoon of shredded lettuce over the cheese layer.
- Spoon 1 to 1½ teaspoons of the guacamole over the lettuce.
- Spoon a 1 teaspoon dollop of the sour cream into the center of the guacamole.
- Spoon 1 to 2 teaspoons of the pico de gallo on top of the sour cream. Serve immediately.
Notes
- You can bake the wonton cups the night before; just make sure to store them in an airtight container at room temperature. You can also make the taco meat the night before. Simply heat the taco meat up just before you are ready to assemble the taco bites.
- Don’t press too hard on the wontons when placing them into the muffin tin, as you don’t want to tear them.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your wontons at the lower end of the recommended baking time.
Nutrition
Calories: 144kcal | Carbohydrates: 12g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 251mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Recipes You’ll Love
Taco Recipes
- Taco Pie
- Chicken Taco Casserole
- Shrimp Tacos
- Taco Bell Frito Burrito
- Chicken and Shrimp Tacos
- Turkey Taco Ring
- Taco Ring
- Taco Soup
- Sheet Pan Tacos
Beef Recipes
Chicken Recipes
- Fiesta Chicken
- Chicken Fajita Casserole
- Chicken and Dumplings
- White Chicken Enchiladas
- Crockpot Chicken Tortilla Soup
Appetizer Recipes
Favorite Mexican Recipes
- Mexican Lasagna
- Mexican Meatloaf
- Mexican Casserole
- Taco Stuffed Shells
- Mexican Layered Salad
- Taco Bell Mexican Pizza
- Crescent Roll Taco Bake
- Mexican Beef and Rice Casserole
Comments
Denice Evans says
Excellent ! this is a keeper in my recipe box.
I am a recently diagnosed diabetic told to go on low carb low sugar. I typically use keto recipes as they are more true to my limitation parameter as directed by my Doc. Many of my meals including some deserts come from you ladies. Thank you you have made this new way of life so much easier. And thank you for including the nutritional value
Denice
South Carolina