Ingredients:

  • 12 large square wonton wrappers
  • 1 tbsp neutral oil spray
  • 1 tbsp olive oil or vegetable oil
  • 340 g (12 oz) lean ground beef
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp water or low-sodium beef stock
  • 1 tbsp chilli powder (standard mild)
  • 1 tsp ground cumin
  • ½ tsp dried oregano (Mexican preferred)
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (optional)
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • 120 g (4 oz) shredded Cheddar cheese or Monterey Jack
  • 1 small tomato, seeded and finely diced
  • 2 tbsp chopped fresh coriander (cilantro)
  • Sour cream or Greek yoghurt, for garnish (optional)

Instructions:

  1. Preheat your oven to 180°C (350°F). Lightly coat the 12 wells of the muffin tin with oil spray. Carefully press one wonton wrapper into each muffin well, allowing the corners to stand up and create a cup shape. Lightly mist the exposed edges of the wrappers with a tiny bit more oil.
  2. Bake the empty wonton cups for 8–10 minutes until golden brown and crisp. Remove from the oven and carefully lift the shells out of the muffin tin and place them on a wire rack to cool slightly. Leave the oven on.
  3. In a small bowl, whisk together all the dry seasoning ingredients (chilli powder, cumin, oregano, paprika, cayenne, salt, and pepper). Heat the olive oil in a frying pan over medium-high heat. Add the ground beef and brown thoroughly, breaking it up with a wooden spoon. Drain off any excess fat from the pan.
  4. Add the diced onion and sauté for 2 minutes until softened. Add the minced garlic and cook for 30 seconds. Stir in the prepared taco seasoning mix. Cook for 1 minute, ensuring the meat is well-coated. Pour in the 2 tbsp of water or stock, bring to a simmer, and cook for 2 minutes until the liquid has mostly absorbed, thickening the filling slightly.
  5. Place the crispy wonton cups back into the muffin tin. Spoon the beef mixture evenly into the 12 cups. Sprinkle the shredded cheese over the top of the filling in each cup. Return the filled cups to the oven for 3–5 minutes, or until the cheese is melted and bubbly.
  6. Remove from the oven and transfer immediately to a serving platter. Garnish each cup with a sprinkle of fresh diced tomato and coriander. Top with a dollop of sour cream or Greek yoghurt just before serving.