Easy Kid Friendly Taco Cups & Sopa de Conchas

Today I have a yummy kid friendly recipe to share with you. We love tacos in our house, but sometimes the same old tacos can get a bit boring. I had seen a recipe for taco cups made with cut and shaped flour tortillas on Pinterest, but I had another idea in mind.

I had wonton wrappers left over from making my daughters favorite Ranch Sausage Stars, so I decided to try them out and make some Easy Taco Cups. Everyone loved them and the kids gobbled them right up.  Finger foods and bite size items are always appealing to kids, so these these taco cups are sure to please.       

What I love best about this recipe is that you can interchange the ingredients for a variety of tacos. Use chicken, ground beef, shredded beef or even pork. Our favorite is ground beef mixed with beans for added protein. This is especially great for a crowd because adding beans to your meat mixture can easily turn one pound of meat into almost two pounds of taco filling.

I like to pre bake the wonton cups just a bit before adding the filling. This gives the taco cups an extra crispness as a taco should be. Baking the cups first is a huge time saver, and also comes in handy for parties, potlucks, or football games.  Just bake up the cups, cool and store in a zip lock bag until ready to use. 

When it comes to beans there's  no rule of thumb here. Just use your favorite bean that pairs great with tacos. I prefer Bush's Pinto Beans , but you can use kidney or even black beans. Bush's also makes a reduced sodium variety of beans. This is especially great for people watching their sodium intake, but don't want to compromise on taste.  

To get started first gather all your ingredients. You will need ground beef, taco seasoning, canned beans, wonton wrappers, shredded cheese and all your favorite taco toppings. Preheat oven to 350 degrees. Lightly grease a regular sized muffin tin with non stick spray. 

Add two wonton wrapper to each muffin cup (I criss cross the wrappers).  Bake 5-7 minutes until lightly golden brown. Watch them carefully so they don't fully cook. Remove from oven and set aside.

In a large skillet over medium heat cook the ground beef or turkey until browned. Drain off any grease. Add the taco seasoning, water and drained beans. Bring the mixture to a boil and then simmer for 5 minutes or until heated through.  

Spoon two tablespoon of the meat and bean mixture into each wonton cup. Top with shredded cheese. Return to the oven and bake an additional 5-7 minutes until cheese melts.

Carefully remove the cups from the oven and garnish with your favorite taco toppings and serve.  

Kid Friendly Taco Cups

1 - pound lean ground beef or turkey
1 - packet taco seasoning
1 - cup water
1 - can bush's pinto, kidney or black beans, drained and rinsed
24 - wonton wrappers
1 - cup shredded cheddar cheese
taco toppings of your choice:  lettuce, tomatoes, sour cream
additional cheese, avocados , black olives, salsa and cilantro

Preheat oven to 350 degrees. Lightly grease a regular sized muffin tin with non stick spray. Add two wonton wrapper to each muffin cup (I criss cross the wrappers). 

Bake 5-7 minutes until lightly golden brown. Watch them carefully so they don't get too brown.

Remove from oven and set aside. In a large skillet over medium heat cook the ground beef or turkey until browned. Drain off any grease. 

Add the taco seasoning, water and drained beans. Bring the mixture to a boil and then simmer for 5 minutes or until heated through.  

Spoon two tablespoon of the meat and bean mixture into each wonton cup. Top with shredded cheese. Return to the oven and bake an additional 5-7 minutes until cheese melts.

Carefully remove the cups from the oven and garnish with your favorite taco toppings. 

Recipe yields: 12-16 taco cups

This is a sponsored on behalf of Bush's Beans. All opinions stated above are 100% entirely my own.


Sopa is one of my favorite Mexican pasta dishes when I was child. It was actually one of the first dishes I learned to cook.


Sopa de Conchas (Shell Pasta)
{mommyskitchen.net}

1/2 - tablespoon olive or canola oil
1/4 - cup chopped onion 
1 - cup small mexican  shell pasta (latin isle) 
1 - 1 1/2 cups water 
1/2 - cup tomato sauce 
1 - cube Caldo de Tomate (tomato with chicken bouillon)
1/8 - teaspoon cumin or to taste
garlic powder
onion powder
salt & pepper to taste
1/4 - cup frozen peas

In a large skillet add 1/2 tablespoon olive or canola oil. Add the pasta and saute until lightly toasted. Add the chopped onion and saute an additional 1-2 minutes. 

Add the remaining ingredients and stir to combine. Bring the mixture to a boil, reduce heat, cover and simmer until all the liquid has absorbed.

Remove lid stir and add additional seasoning if needed before serving.   

Servings: 2-4