Fully-Loaded Nacho Cups

Total Time:
55 min
20 min
10 min
25 min

6 nacho cups

  • 12 square wonton wrappers
  • 1 tablespoon vegetable oil
  • 3 scallions, chopped
  • 1/2 pound ground beef
  • Kosher salt
  • 1 tablespoons taco seasoning
  • 1 cups shredded Mexican cheese blend
  • 1/4 cup chopped pickled jalapenos
  • Half a 15-ounce can black beans, rinsed and drained
  • 1 medium avocado, diced
  • 1/2 cup pico de gallo, to serve
  • 1/4 cup sour cream, to serve
  • Special equipment: a 12-cup nonstick muffin tin

  • Preheat the oven to 375 degrees F.

  • Place a baking sheet in the oven to preheat for 10 minutes.

  • Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.

  • Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.

  • Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.

  • Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.

  • Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.

  • Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.

  • Remove the nacho cups from the muffin tin and arrange on a platter.

  • Top with the diced avocado, pico de gallo and sour cream, and serve immediately.

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