Taco Cupcakes

Why You’ll Love This Recipe

• Bite-sized and perfectly portable for parties or snacks

• Packed with all the classic taco flavors everyone loves

• Simple and quick to prepare, with just a few ingredients

• Easy to customize with your favorite taco toppings

• Great for meal prep and make-ahead convenience

• Fun to serve at family gatherings or game day parties

• Crispy wonton wrappers create a perfect taco cup

• Flexible with various toppings like sour cream, salsa, or guacamole

• Ideal for both kids and adults alike

• A guaranteed crowd-pleaser at any occasion

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 1 packet taco seasoning (1 oz)

• 2/3 cup water

• 36 wonton wrappers

• 1 can (16 oz) refried beans

• 2 cups shredded cheddar cheese

• Optional toppings: sour cream, diced tomatoes, chopped cilantro, diced onions

Directions

1. Prepare the Meat:
   Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with cooking spray. In a skillet over medium heat, brown the ground beef until cooked through. Drain any excess fat, then add the taco seasoning and water. Simmer until the seasoning is fully absorbed and the meat is well-coated.

2. Assemble the Taco Cupcakes:
   Place a wonton wrapper into the bottom of each muffin cup, pressing it gently to form a cup shape. Add about 1 tablespoon of refried beans on top of each wonton wrapper, followed by a spoonful of seasoned beef. Sprinkle a little shredded cheese over the beef. Place a second wonton wrapper over the cheese, pressing gently to form another layer. Repeat the layers: refried beans, taco meat, and cheese.

3. Bake the Cupcakes:
   Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are golden brown and crispy, and the cheese is melted and bubbly.

4. Serve with Toppings:
   Remove the taco cupcakes from the oven and let them cool for a few minutes. Garnish with sour cream, diced tomatoes, chopped cilantro, or any other taco toppings you like.

Servings and timing

This recipe makes 12 servings (18 taco cupcakes).
Prep time: 10 minutes
Cook time: 15-18 minutes
Total time: 30 minutes

Variations

• Spicy Option: Add a chopped jalapeño or some hot sauce to the meat mixture for a spicier version.

• Vegetarian: Replace the ground beef with a plant-based meat substitute or extra beans for a vegetarian option.

• Cheese Options: Swap cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend for extra flavor.

• Toppings: Get creative with toppings! Try guacamole, salsa, or even a sprinkle of crumbled tortilla chips.

Storage/Reheating

• Fridge: Store leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days.

• Freezer: These cupcakes can be frozen before baking. Assemble them in the muffin tin, cover with plastic wrap, and freeze for up to 3 months. Bake directly from frozen when ready to serve, adding an extra 5 minutes to the cooking time.

• Reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness.

FAQs

Can I make these ahead of time?

Yes! You can assemble the taco cupcakes the day before, cover them, and refrigerate until you’re ready to bake them. Just pop them in the oven when you’re ready to serve.

Can I use a different meat?

Absolutely! Ground turkey, chicken, or even a vegetarian option like lentils or black beans would work well in this recipe.

How do I prevent the wonton wrappers from becoming soggy?

Make sure to bake them until they are golden brown and crispy. Also, don’t add too much liquid when assembling the layers.

Can I use regular taco shells instead of wonton wrappers?

Wonton wrappers provide a nice crispy texture, but regular taco shells won’t work in this recipe as they won’t hold up in a muffin tin. Stick with wonton wrappers for the best result.

What’s the best way to serve these taco cupcakes?

Top them with your favorite taco toppings like sour cream, salsa, shredded lettuce, or guacamole. These are perfect for parties, but they also work as a fun dinner option for family night.

How can I make these less greasy?

If you’re concerned about excess grease, you can drain the cooked meat thoroughly before adding the seasoning, or use leaner ground beef.

Can I make these with a different wrapper?

Wonton wrappers are key for the crispy taco cup texture, but you could also use small flour tortillas, cut into rounds to fit the muffin tin.

Can I freeze these taco cupcakes?

Yes, these taco cupcakes freeze well. Simply bake them, let them cool, and freeze in an airtight container for up to 3 months. Reheat in the oven before serving.

How many servings does this recipe make?

This recipe makes 12 servings, but it yields 18 taco cupcakes, so you can serve a crowd!

Can I add more layers?

Yes! Feel free to layer additional ingredients such as sautéed veggies, guacamole, or even a layer of sour cream for added richness.

Conclusion

Taco Cupcakes are the perfect combination of savory taco goodness in a fun, bite-sized package. Whether you’re hosting a party, preparing snacks for Taco Tuesday, or looking for something new for dinner, these mini tacos are sure to be a hit. With simple ingredients and endless customization options, these cupcakes are the ultimate way to enjoy all the flavors of tacos in a unique and delicious format.

Taco Cupcakes

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Taco Cupcakes are fun, bite-sized appetizers that deliver all the delicious flavors of a taco in a convenient cupcake form! Layered with seasoned beef, refried beans, and cheese inside crispy wonton wrappers, these mini taco cupcakes are perfect for parties, Taco Tuesday, or any occasion.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 30 minutes
• Yield: 12 servings (18 taco cupcakes)
• Category: Appetizer, Snack
• Method: Baking
• Cuisine: Mexican-Inspired

Ingredients

1 lb ground beef

1 packet taco seasoning (1 oz)

2/3 cup water

36 wonton wrappers

1 can (16 oz) refried beans

2 cups shredded cheddar cheese

Optional toppings: sour cream, diced tomatoes, chopped cilantro, diced onions

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Instructions

Prepare the Meat:

1. Preheat the oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with cooking spray.

2. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then add taco seasoning and water. Simmer until the seasoning is fully absorbed and the meat is well-coated.

Assemble the Taco Cupcakes:

1. Place a wonton wrapper into the bottom of each muffin cup, pressing it gently to form a cup shape.

2. Add about 1 tablespoon of refried beans on top of each wonton wrapper, followed by a spoonful of seasoned beef. Sprinkle shredded cheese over the beef.

3. Place a second wonton wrapper over the cheese, pressing gently to form another layer. Repeat with refried beans, taco meat, and cheese.

Bake the Cupcakes:

1. Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are golden brown and crispy and the cheese is melted and bubbly.

Serve with Toppings:

1. Let the taco cupcakes cool for a few minutes. Garnish with sour cream, diced tomatoes, chopped cilantro, or any other taco toppings you like.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Make Ahead: Assemble the layers, cover, and refrigerate for up to 1 day. Bake when ready to serve.