Description
These taco cupcakes are a fun twist on traditional tacos, perfect for parties or a quick and easy dinner. Layers of seasoned ground beef, refried beans, salsa, and cheese are baked in a muffin tin with wonton wrappers for a crispy bite-sized treat.
Ingredients
Scale
For the Taco Cupcakes:
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1 cup refried beans
- 12 wonton wrappers
- 1/4 cup sour cream (for topping)
- 1/4 cup diced tomatoes
- 2 tablespoons sliced green onions
- cooking spray
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 375°F and spray a 12-cup muffin tin with cooking spray.
- Cook the ground beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat, then stir in taco seasoning and water. Simmer for 3–4 minutes until thickened.
- Assemble the taco cupcakes: Press one wonton wrapper into the bottom of each muffin cup. Layer each with a small spoonful of refried beans, taco meat, salsa, and shredded cheese. Repeat with a second wonton wrapper and another layer of each filling, finishing with cheese on top.
- Bake the taco cupcakes: Bake for 15–18 minutes, or until the wonton edges are golden and crispy. Let cool for 5 minutes before removing from the muffin tin.
- Top and serve: Top with sour cream, diced tomatoes, and green onions before serving.
Notes
- Customize with black beans, jalapeños, or chopped olives for extra flavor.
- These are great for parties and reheat well in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco cupcake
- Calories: 170
- Sugar: 1g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 30mg
