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Add the ground beef to a large pan over medium heat.

Add the chopped onion and all-purpose seasoning to the pan with the ground beef.

Cook the mixture, breaking up the ground beef with a wooden spoon, until the meat is browned and the onion is translucent. This should take about 8-10 minutes.

Drain any excess grease from the pan using a spoon or by carefully tilting the pan and scooping out the grease.

Add the green chiles, taco seasoning, and the mixture of 1 cup water and 1 tablespoon cornstarch to the pan.

Simmer the taco meat mixture uncovered for 5-10 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened.

Preheat your oven to 375°F.

Spray a 12-cup muffin pan with cooking spray.

Place one wonton wrapper into each muffin cup, pressing it down gently to form a cup shape.

Spoon 1 tablespoon of the prepared taco meat into each wonton cup.

Top each meat-filled cup with 2 teaspoons of shredded cheese.

Place a second wonton wrapper on top of the cheese in each cup.

Add the remaining taco meat and shredded cheese across all taco cups, layering it on top of the second wonton wrapper.

Bake the taco cups at 375°F for 15 minutes or until the wonton wrappers are crispy and the cheese has melted and is golden brown.

Remove the taco cups from the oven and let them cool slightly in the muffin pan before carefully removing.

Add desired toppings such as green onion, sour cream, shredded lettuce, diced tomato, salsa, taco sauce, or guacamole sauce.
Serve and enjoy!


Add the ground beef to a large pan over medium heat.

Add the chopped onion and all-purpose seasoning to the pan with the ground beef.

Cook the mixture, breaking up the ground beef with a wooden spoon, until the meat is browned and the onion is translucent. This should take about 8-10 minutes.

Drain any excess grease from the pan using a spoon or by carefully tilting the pan and scooping out the grease.

Add the green chiles, taco seasoning, and the mixture of 1 cup water and 1 tablespoon cornstarch to the pan.

Simmer the taco meat mixture uncovered for 5-10 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened.

Preheat your oven to 375°F.

Spray a 12-cup muffin pan with cooking spray.

Place one wonton wrapper into each muffin cup, pressing it down gently to form a cup shape.

Spoon 1 tablespoon of the prepared taco meat into each wonton cup.

Top each meat-filled cup with 2 teaspoons of shredded cheese.

Place a second wonton wrapper on top of the cheese in each cup.

Add the remaining taco meat and shredded cheese across all taco cups, layering it on top of the second wonton wrapper.

Bake the taco cups at 375°F for 15 minutes or until the wonton wrappers are crispy and the cheese has melted and is golden brown.

Remove the taco cups from the oven and let them cool slightly in the muffin pan before carefully removing.

Add desired toppings such as green onion, sour cream, shredded lettuce, diced tomato, salsa, taco sauce, or guacamole sauce.
Serve and enjoy!
