Description
Taco Cupcakes are a layered, handheld twist on classic tacos — made with seasoned beef, cheese, and toppings all baked into a crispy wonton wrapper “cupcake.” They’re crunchy, cheesy, and packed with taco flavor in every bite. Easy to prep ahead and totally customizable!
Ingredients
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1 lb ground beef or ground turkey
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1 packet taco seasoning mix (or 2 tablespoons homemade taco seasoning)
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1/3 cup water
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1 cup shredded cheddar or Mexican blend cheese
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1 can (15 oz) black beans, drained and rinsed (optional)
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1/2 cup salsa or diced tomatoes (optional layer)
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24 wonton wrappers
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Nonstick cooking spray
Toppings (optional):
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Sour cream
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Diced tomatoes
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Sliced green onions
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Jalapeños
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Guacamole or avocado
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Cilantro
Instructions
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Preheat oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with nonstick spray.
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Cook the meat:
In a skillet over medium heat, cook ground beef until browned. Drain any fat.
Add taco seasoning and water, simmer for 3–4 minutes until thickened. -
Assemble the cupcakes:
Place one wonton wrapper in each muffin cup, pressing it gently into the sides.
Add a small spoonful of seasoned beef, black beans, salsa (if using), and shredded cheese. -
Add second layer:
Top with another wonton wrapper, pressing down lightly. Repeat the layering: more beef, beans, salsa, and cheese. -
Bake:
Bake for 15–18 minutes, until cheese is melted and the edges are golden brown and crisp.
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Cool slightly and serve:
Let cool for 5 minutes, then remove from muffin tin. Top with your favorite taco toppings and serve warm.
Notes
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Swap ground beef for shredded chicken or a meatless crumble for a vegetarian version.
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Want it spicy? Add a layer of chopped jalapeños or spicy salsa.
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These reheat well and can be frozen — perfect for meal prep or snacks.