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.
Prep Time:15 minutes
Cook Time:13 minutes
Total Time:28 minutes
Yield:24 Mini Taco Cups 1x
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
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.
Serving Size:3 Mini Taco Cups
Saturated Fat:4 g
Unsaturated Fat:4 g
Trans Fat:0 g
Keywords: mini taco appetizers, mini taco cups, make ahead taco cups, taco appetizer recipe