Freezer Beef and Bean Taco Cups

Ingredients

For freezer beef and bean taco cups, expect makes 12 taco cups and about 35 minutes, then freeze from start to finish.

• 1 pound ground beef, browned
• 1 can (15 oz) refried beans
• 2 tablespoons taco seasoning
• 24 wonton wrappers (2 per cup)
• 2 cups shredded cheese
• 1/2 cup salsa

How to Make It

Prep freezer beef and bean taco cups with shallow containers nearby so leftovers do not become a second job.

• Mix the browned beef with the refried beans, taco seasoning, and salsa.
• Press 2 wonton wrappers into each greased muffin cup, layered into a star shape.
• Spoon in the filling and top with cheese.
• Bake at 375F for 12 to 14 minutes until the edges are crisp, then cool.

Freeze It

Baking these in a muffin tin makes built-in, kid-sized portions with crispy edges. Freeze them already baked so reheating is just a warm-up.

• Freeze the baked, cooled cups on a tray, then bag them (best within 2 months)
• Tray-freezing first keeps the crispy shells intact
• Label with the reheat time

Thaw and Reheat on Practice Night

Reheat from frozen in the oven or air fryer to keep the wonton shells crisp.

• Oven from frozen: 375F for 10 to 12 minutes
• Air fryer from frozen: 350F for 5 to 6 minutes
• Microwave softens the shell, so use the oven if you can
• Serve with: sour cream, guacamole, shredded lettuce, corn

Parent Tip

Two or three cups is a typical kid serving, and they hold up in a lunchbox cold.