Description
Taco Cupcakes are the perfect bite-sized twist on your favorite taco night! With seasoned beef, melty cheese, and crispy wonton wrappers, these mini tacos are easy to make and fun to eat. Customize them with your favorite toppings for a delicious snack, appetizer, or party dish. Great for game day or family dinners, they’re a hit with both kids and adults. Try them today and watch them disappear!
Ingredients
Scale
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 24 wonton wrappers
- 1/2 cup sour cream (for topping)
- 1/2 cup salsa (for topping)
- 1/4 cup chopped green onions (for garnish)
Optional Toppings: - Diced tomatoes
- Guacamole
- Sliced jalapeños
- Sliced black olives
Instructions
- Preheat the Oven: Preheat 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, cook the ground beef until browned. Drain any excess fat. Stir in the taco seasoning and water according to the packet instructions. Let simmer.
- Layer the Taco Cupcakes: Press one wonton wrapper into each cup of the muffin tin. Add a spoonful of the seasoned beef and top with a sprinkle of cheddar and Monterey Jack cheese. Add a second wonton wrapper on top and repeat the beef and cheese layers.
- Bake: Bake for 12-15 minutes, or until the edges are crispy and golden, and the cheese is melted.
- Garnish and Serve: Let the taco cupcakes cool for a few minutes before removing them from the muffin tin. Garnish with sour cream, salsa, and green onions. Add any optional toppings you like!
- Enjoy: Serve warm with your favorite sides like chips and salsa.
Notes
- Make Ahead: You can assemble the taco cupcakes in the muffin tin, cover them, and store them in the fridge for up to 24 hours before baking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep them crispy.
- Freezer Friendly: After baking, cool completely and freeze in a single layer. Reheat directly from frozen at 350°F for about 10-12 minutes.
- Substitutions: Feel free to use ground turkey or chicken instead of beef. For a vegetarian version, substitute black beans or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 taco cupcakes
- Calories: 180
- Sugar: 1g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg