Name: Mini Taco Wonton Cup Appetizers
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 24 Mini Taco Cups
Cuisine: Mexican
Ingredients: 1 lb Spicy Chorizo, bulk; 1/2 teaspoon Kosher Salt; 1 medium Sweet Onion, chopped; 24 Wonton Wrappers; 2 tablespoons Olive Oil, for brushing; 1/4- 1/3 cup Refried Beans; 1 1/2 cups Shredded Cheddar Cheese; Sour Cream, optional; Jalapeños, thinly sliced, optional; Cherry Tomatoes, quartered, optional; Additional Toppings - Guacamole and Salsa

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These Mini Taco Wonton Cup Appetizers are the perfect recipe for game day or tailgating. A quick and easy throw together with layers of refried beans, chorizo, and the beloved shredded cheese. Of course, you will want to gather whatever toppings you like whether that’s sour cream, guacamole, or your favorite salsa to complete these bites.

Football Season is Upon Us

Like many Americans, this is the season that weekends give way to Game Day. And around our house, it means swinging from the heights of exhilaration to the depths of despair. It’s not uncommon to hear sounds of whoops and hollers coming from our living room as well as some pounding on the furniture, screaming at the TV screen and maybe even a little bit of cussing in the air. As for me though, I tend to become the quiet one once the kickoff takes place. I’m the one who feels sorry for the players when they make a bad play, even if it’s the opposing side. I’m way too nice to be an outrageous fan.

Characteristics of Obsessive Football Fans

But my husband and my brother, on the other hand, are a totally different story. Bookish lays out five attributes that exhibit an “obsessive” fan. And believe me, I can attest to each of these characteristics. #1 Your team is how you define yourself (YEP!), #2 You wear the replica shirt (Okay, so maybe I do this one.), #3 You know the stats (Verbatim), #4 You bet real money (Well, I’m not aware that any money has changed hands), #5 Your moods are governed by the game (Absolutely!!!!!!). There you have it, this is a prime example of my Saturdays in the Fall.

Food and Football Go Hand in Hand

Ah, but there’s an added anticipation thrown in the mix that must be accounted for! Food and lots of it! Bite-size finger-foods are the best as they’re the easiest to accommodate all the movement and excitement happening in the room. That’s why I love these Mini Taco Wonton Cup Appetizers. I chose the mini muffin tins because the wontons are sized perfectly for them. Brush a little bit of olive oil on both sides and gently press them into the tins. Now, you’re ready for the good stuff!

Filling the Wontons with Refried Beans, Chorizo and Sautéed Onions

After frying up some spicy chorizo, sauté a sweet onion in about 1-2 tablespoons of the grease. Combine the chorizo and onion together and begin filling the wontons. Spread about a teaspoon of refried beans (not shown in the photo, sorry) in the bottom of the wontons. Then top the beans with a heaping tablespoon or more of the chorizo/onion mixture.

The one thing I like about chorizo for this recipe is the meat is already seasoned and it carries some heat. It’s loaded with spices and herbs, like chili peppers, paprika, cumin, garlic, oregano, etc. There’s such flavor inside that you don’t even need to add anything except maybe a little bit of salt. It’s one reason these Mini Taco Wonton Cup Appetizers are so simple to pull together.

Cheesy Taco Bites

Under no circumstance can you have tacos without cheese. It just doesn’t seem right to me. So, once these crispy bites are out of the oven, it’s time to sprinkle on whatever shredded cheese you like. Cheddar is a favorite around our house. I don’t like to add the cheese before it goes into the oven, otherwise, I found that the cheese becomes too baked and crusty.

All the Accompaniments Give it the Win

At this point, you can add whatever Mexican accompaniments you like. A little dollop of sour cream, thinly sliced jalapeño and a cherry tomato is what I chose. It makes it easy for someone to grab this mini munchie and plop it in their mouth. But of course, guacamole and salsa is always a definite win. The great thing about either quac or salsa is you can purchase them at the grocery store which makes life a lot easier when you’re getting ready for the game.

Okay, when its time for the game to begin its either gonna make for a GREAT day or a disappointing one this weekend in my household. But one thing that’s sure to bring a cheer is these Mini Taco Wonton Cup Appetizers. Please consider leaving me a comment down below for any other game day ideas. I’m always looking for new possibilities to try. Here are a few other appetizers that you might like to consider: Parmesan Chicken Bites (delicious and juicy!), Loaded Potato Skins (always a touchdown!), or Spinach and Feta Puff Pastries (a home run – sorry, wrong game).

Mini Taco Wonton Cup Appetizers

These Mini Taco Wonton Cup Appetizers are the perfect recipe for game day or tailgating. A quick and easy throw together with layers of refried beans, chorizo, and shredded cheese.

Author: Kristy Murray
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 24 Mini Taco Cups
Category: Appetizers
Method: Cooking
Cuisine: Mexican

Ingredients

1 lb Spicy Chorizo, bulk
1/2 teaspoon Kosher Salt
1 medium Sweet Onion, chopped
24 Wonton Wrappers
2 tablespoons Olive Oil, for brushing
1/4- 1/3 cup Refried Beans
1 1/2 cups Shredded Cheddar Cheese
Sour Cream, optional
Jalapeños, thinly sliced, optional
Cherry Tomatoes, quartered, optional
Additional Toppings – Guacamole and Salsa

Instructions

Preheat the Oven to 350°F. In a large skillet over medium-high heat add the spicy chorizo and sprinkle with salt, fry until browned. Remove from the skillet and drain on paper towels. Drain grease from the skillet, leaving about 1-2 tablespoons. Add the onions to the skillet and sauté until tender and translucent, about 4-5 minutes. Add the chorizo back into the skillet with the onions and remove from heat.
Brush both sides of the wontons (one at a time) and gently press each one into the mini muffin tins.
Add 1 teaspoon of refried beans to the bottom of the wonton cup. Add a heaping tablespoon of the chorizo/onion mixture.
Place the muffin tin in the 350°F oven and cook for 10-13 minutes until the edges of the wontons are nice and brown. Remove from the oven and sprinkle shredded cheese on top of each taco cup.
Remove the taco cups from the muffin tins to a serving platter, otherwise, they will become soggy on the bottom.
Top with a dollop of sour cream, jalapeño slice and quartered cherry tomato (optional). Serve with additional guacamole and salsa on the side, per your preference.