Taco Cupcakes

These Taco Cupcakes are a game-changer!

Crispy wonton layers, gooey cheese, and seasoned beef create a portable, mess-free taco experience.

Perfect for Taco Tuesday, casual dinners, or party appetizers—everyone will want more!

Ingredients

For the base:

• 1 lb ground beef
• 1 packet taco seasoning
• 24 wonton wrappers

For the cheese filling:

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For the toppings:

• ½ cup sour cream
• ½ cup salsa
• ¼ cup chopped green onions

Optional toppings:

• Diced tomatoes
• Guacamole
• Sliced jalapeños
• Sliced black olives

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

Step 2: Brown ground beef in a skillet over medium heat, breaking it up as it cooks.

Step 3: Drain excess fat, add taco seasoning as per packet instructions, and cook for 2-3 minutes. Remove from heat.

Step 4: Place a wonton wrapper in each muffin cup and add a layer of ground beef, cheddar, and Monterey Jack cheese.

Step 5: Add a second wonton wrapper on top and repeat the layers of beef and cheese.

Step 6: Bake for 10-12 minutes until golden and crispy.

Let cool slightly, then top with sour cream, salsa, green onions, and optional toppings.

Frequently Asked Questions (FAQs)

1. Can I use a different protein?

Yes! Try ground turkey, chicken, or plant-based meat for a tasty alternative.

2. What can I use if I don’t have wonton wrappers?

Small tortillas cut into circles make a great substitute.

3. Can I make these ahead of time?

Absolutely! Assemble and refrigerate. Bake fresh when ready to serve.

4. How do I prevent sticking?

Grease the muffin tin thoroughly or use silicone liners for easy release.

5. Are these freezer-friendly?

Yes, freeze baked cupcakes in an airtight container and reheat in the oven for best results.