Taco Cupcakes
Taco Cupcakes are crispy, cheesy, bite-sized taco treats made in a muffin tin using wonton wrappers, seasoned ground meat, and melty cheddar—topped with all your favorite fixings for a fun twist on taco night.
Ingredients
For the Taco Cupcakes:
- 24 square wonton wrappers or round wrappers, if preferred
- 1 lb ground beef turkey, or chicken
- 1 packet taco seasoning or homemade blend: chili powder, cumin, garlic powder, onion powder, salt, and pepper
- ½ cup water
- 1 cup shredded cheddar cheese or Mexican blend
For Toppings:
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Guacamole or diced avocado
- Salsa
- Chopped green onions or cilantro
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a standard muffin tin to prevent sticking.
- Cook ground meat in a skillet over medium heat until browned. Drain fat. Stir in taco seasoning and ½ cup water; simmer for 3–5 minutes until thickened. Set aside.
- Press one wonton wrapper into each muffin cup, letting the corners stick out. Bake for 5–7 minutes until lightly crisp and golden.
- Fill each cup with a spoonful of taco meat. Sprinkle with shredded cheese.
- Bake for 5–7 more minutes until cheese melts and wrappers are golden and crispy.
- Cool slightly. Add lettuce, tomatoes, sour cream, guacamole, salsa, and garnish with green onions or cilantro.
- Serve warm. Perfect for parties, snacks, or fun dinner nights.