I would eat tacos and Mexican every day if I could. It is just one of those types of foods I never get sick of. My husband doesn’t feel the same way, but luckily I have some great girlfriends that do and we indulge in chips and queso every chance we get. When my husband is in the mood for a Mexican dish, it is usually tacos.  Thanks to one of my Mexi loving gal pals, I got this super easy and super delish mini taco cup recipe to share with y’all. She used it for her girl’s first birthday fiesta but I’m using it for a weeknight dinner and an easy dish to add to your cinco de mayo spread.

Taco Cup Ingredients:

• 1lb ground beef – I use 90/10 and always drain the fat once fully cooked.
• 1 package Taco seasoning
• 1 10oz. can RoTel diced tomatoes and green chiles
• 1 1/2 cups shredded cheese – I use Mexican cheese blend but you can use any cheese you prefer
• Wonton wrappers
• Cupcake Pan

Make It:

1. Pre-heat oven to 375 degrees
2. Prepare ground beef in large pan, stirring constantly until all pink is gone. Drain fat from pan and put back on stovetop to keep warm.
3. Stir in taco seasoning to taste. (The whole package is typically too much for 1lb of beef. I recommend stirring in gradually until you’re happy with the taste.)
4. Stir in RoTel tomatoes and chiles to complete the mixture.
5. Line each cupcake pan space with one wonton wrapper. Fill cups with one tablespoon of beef mixture then layer on a pinch of cheese. Pack down the first layer and repeat (including wonton wrappers).
6. Bake in the oven 10-12 minutes (depending on your oven) or until edges of wonton wrappers are golden brown and cheese is melty.
7. Remove from oven. Let cool and serve.