Who doesn’t love a fun, bite-sized twist on classic tacos? These taco cupcakes are perfect for parties, family dinners, or anytime you want a snackable, handheld version of everyone’s favorite Mexican-inspired meal. Crispy wonton wrappers hold seasoned ground beef, gooey cheese, and all your favorite taco toppings for a mouthwatering treat that’ll have everyone asking for seconds.
Ingredients
- Wonton Wrappers – 24 wrappers, they create the crispy “cupcake” shells; you can find them in the refrigerated section.
- Ground Beef – 1 lb, lean ground beef works best; it’s the heart of your taco filling, adding flavor and protein.
- Taco Seasoning – 1 packet (about 1 oz); this makes seasoning quick and adds that familiar taco taste. You can use homemade or store-bought.
- Shredded Cheddar Cheese – 1 cup; adds a cheesy layer to each cupcake that melts perfectly.
- Diced Tomatoes – 1/2 cup; adds a fresh, juicy topping and pop of color.
- Green Onions – 1/4 cup, thinly sliced for a subtle onion flavor and garnish.
- Sour Cream – 1/2 cup, for a creamy topping that complements the taco flavors.
- Salsa – 1/2 cup; adds moisture and a bit of zing to each bite.
How to Make Taco Cupcakes
- Preheat Your Oven
Preheat your oven to 375°F (190°C). Grease a muffin tin lightly to prevent sticking. - Prepare the Taco Filling
In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat, then add the taco seasoning along with 1/4 cup of water. Stir well and let simmer for 2-3 minutes until the beef is evenly coated. - Assemble the Cupcakes
Place one wonton wrapper in each muffin cup, pressing it down gently to form a shell. Add a small spoonful of seasoned beef on top of each wrapper, followed by a sprinkle of shredded cheese. Add a second wonton wrapper on top, pressing it down gently over the first layer, then repeat with more beef and cheese. - Bake
Bake for 15-18 minutes or until the wonton wrappers are golden brown and crispy, and the cheese is melted. - Add Toppings
Once out of the oven, let the cupcakes cool for a few minutes. Top each one with a dollop of sour cream, salsa, diced tomatoes, and green onions. - Serve and Enjoy
Serve warm, and watch these little taco cupcakes disappear in no time!
