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Taco Cupcakes

Crispy wonton layers, gooey cheese, and seasoned beef for a portable, mess-free taco. These Taco Cupcakes are such a game-changer!
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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
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
  • Brown ground beef in a skillet over medium heat, breaking it up as it cooks.
  • Drain excess fat, add taco seasoning as per packet instructions, and cook for 2-3 minutes. Remove from heat.
  • Place a wonton wrapper in each muffin cup and add a layer of ground beef, cheddar, and Monterey Jack cheese.
  • Add a second wonton wrapper on top and repeat the layers of beef and cheese. Bake for 10-12 minutes until golden and crispy.
  • Let cool slightly, then top with sour cream, salsa, green onions, and optional toppings.