My sister makes these every time we host a family reunion in May and it only takes 4 ingredients to impress a crowd with a crunchy satisfying bite.

These Oven-Baked 4-Ingredient Beef Wonton Stars are the exact little bites my sister makes every May when our whole family piles into the house for a reunion. They look fancy and party-ready, but they’re really just crispy wonton wrappers baked in a casserole dish, filled with seasoned ground beef and gooey pepper jack cheese. With only four ingredients and a quick bake in the oven, they’re perfect for busy weeknights, potlucks, or any time you want a crunchy, satisfying appetizer that impresses a crowd without a lot of effort.

Serve these beef wonton stars straight from the casserole dish while they’re hot and bubbly, with the corners of the wrappers crisped and browned. They pair really well with a simple green salad, sliced raw veggies, or a fresh fruit tray to balance the richness. For dipping, set out small bowls of salsa, sour cream, or ranch so people can mix and match. If you’re hosting, you can round out the spread with chips and guacamole or a big pitcher of iced tea or light beer—these bites are salty, cheesy, and crunchy, so they go with just about anything.

Servings: 24 wonton stars (about 8–10 appetizer servings)

24 square wonton wrappers

Preheat your oven to 375°F (190°C). Lightly grease a 13x9-inch glass casserole dish with cooking spray or a thin swipe of oil so the wontons don’t stick.

Brown the ground beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until fully browned and no pink remains, about 6–8 minutes. Drain off any excess grease carefully into a heat-safe container.

Season the beef: Return the drained beef to the skillet over low heat. Sprinkle the taco seasoning mix evenly over the meat and add 2–3 tablespoons of water to help it coat. Stir until the beef is well seasoned and any liquid has mostly cooked off, 1–2 minutes. Remove from heat and let it cool for 3–5 minutes so it’s not piping hot when you fill the wontons.

Form the wonton stars: Press each wonton wrapper gently into the casserole dish so it forms a little cup with the corners sticking up like star points. Overlap them slightly if needed to fit all 24 in the dish; they can be close together.

Fill the wrappers: Spoon a small amount of the seasoned beef (about 1 tablespoon) into the center of each wonton cup. You want them generously filled but not overflowing so they stay neat and crisp.

Add the cheese: Sprinkle the shredded pepper jack cheese evenly over the tops of the beef-filled wonton cups, dividing it so each star has a nice cheesy cap. A little extra cheese around the edges will melt and get bubbly and golden.

Bake: Place the casserole dish on the center rack of the preheated oven. Bake for 10–14 minutes, or until the wonton edges are deep golden brown and crisp and the cheese is fully melted and bubbly.

Cool slightly and serve: Remove the dish from the oven and let the wonton stars cool for 3–5 minutes so they firm up a bit and are easier to lift out. Use a small spatula or tongs to transfer them to a serving platter, or serve right from the glass dish. Enjoy warm for the best crunch.

You can play with the flavor of these wonton stars while still keeping them easy. Swap the taco seasoning for a packet of chili seasoning or a tablespoon of your favorite steak seasoning for a different twist. If you like extra heat, use a spicy taco seasoning or stir a pinch of crushed red pepper or a few dashes of hot sauce into the cooked beef before filling the wrappers. For a milder version, use Monterey Jack or mild cheddar instead of pepper jack. You can also make mini versions in a muffin tin: press one wonton wrapper into each cup, fill with beef and cheese, and bake at the same temperature, checking a minute or two earlier. To prep ahead, cook and season the beef up to 2 days in advance and store it in an airtight container in the fridge; assemble and bake right before serving so the wrappers stay crisp. Food safety tips: Always cook ground beef to an internal temperature of 160°F (71°C) and make sure no pink remains. Drain hot grease into a heat-safe container and let it cool before discarding—don’t pour it down the sink. If you’re serving these at a party, try not to leave them at room temperature for more than 2 hours; reheat leftovers in a 350°F (175°C) oven for 5–8 minutes until hot and crisp. Store leftovers covered in the fridge for up to 3 days and reheat thoroughly before eating.