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Mini Taco Cups

Take Taco Tuesday flavors to make these quick, crispy beef and bean taco cups. Each bite-size taco is perfect for a tasty make-ahead school lunch.

Serves 12
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
100 calories per serving


> Cooking spray
> 12 square wonton wrappers
> 1/2 lb 93% lean ground beef
> 1/2 tsp sweet paprika
> 1/2 (16 oz) can refried beans
> 1 cup shredded Cheddar cheese

To Garnish (Optional):

> Chopped lettuce
> Chopped tomato
> Diced avocado
> Olives


Preheat oven to 350°F. Coat a 12-cup muffin tin with the cooking spray. Line each cup with 1 wonton wrapper. Bake 8–10 min., until lightly brown.
Meanwhile, heat a 10-inch nonstick skillet on medium. Add the beef and paprika. Season with salt and pepper. Cook 5–7 min., until beef is browned, breaking up meat with the back of a wooden spoon. Stir in the beans until combined. Remove from heat.
When the wonton cups are cooked through, divide the taco mixture among cups. Top cups with the cheese. Bake 8–10 min., until cups are golden brown. Top with the garnishes, if desired. Serve immediately or let cool and store in the refrigerator to pack for school lunches.

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