Taco Cupcakes
Introduction
Taco Cupcakes are a fun, bite-sized twist on classic tacos! These mini delights pack all your favorite taco flavors — seasoned beef, gooey cheese, crispy wonton wrappers, and your choice of toppings — into individual servings. Perfect for parties, game nights, or even a family dinner, they’re easy to make, customize, and enjoy.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix
- ⅔ cup water
- 24 wonton wrappers (or small flour tortillas cut into circles)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup refried beans (optional)
- 1 cup diced tomatoes
- ½ cup sour cream
- ½ cup chopped green onions
- ½ cup shredded lettuce
- Cooking spray or oil for muffin tin
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray.
- Cook the beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess grease.
- Add seasoning: Stir in taco seasoning and water. Simmer for 5 minutes until the mixture thickens.
- Assemble the base: Place one wonton wrapper into each muffin cup and gently press down to form a cup.
- Layer fillings: Add a small spoonful of refried beans (if using), then a spoonful of the taco meat mixture, and sprinkle with both cheeses.
- Add second layer: Place another wonton wrapper on top, press lightly, then repeat with meat and cheese.
- Bake: Bake for 15–18 minutes or until the edges are golden and crispy.
- Top and serve: Let cool slightly, then add your favorite toppings — diced tomatoes, lettuce, sour cream, or green onions.
Description
These Taco Cupcakes combine the best parts of tacos and nachos into a fun, handheld bite. The crispy wonton wrappers mimic a crunchy taco shell, while the melted cheese and juicy seasoned beef make every bite irresistible. They’re versatile, crowd-pleasing, and great for kids and adults alike.
Tips
- Make ahead: Cook the taco meat a day in advance and store it in the fridge for faster prep.
- Customize: Try ground chicken, turkey, or even black beans for a vegetarian version.
- Cheese choice: Use pepper jack for a spicier flavor or mix in queso for a creamy touch.
- Serving idea: Pair with salsa, guacamole, or a drizzle of hot sauce.
- Reheating: Reheat in the oven or air fryer to maintain crispiness.
Correction
- If your Taco Cupcakes come out soggy, try baking the first wonton layer alone for 5 minutes before adding fillings.
- Drain meat thoroughly before layering.
- Use less refried beans or skip them if they make the base too moist.
Enjoy
Serve your Taco Cupcakes warm and fresh from the oven, topped with a dollop of sour cream and a sprinkle of green onions. They’re guaranteed to disappear fast — so make extra!
