Description
Crispy wonton wrappers cradle seasoned ground beef in these irresistible Taco Cupcakes, blending Mexican-inspired flavors with playful presentation. Layered with melted cheese and zesty toppings, these mini morsels promise a delightful twist you’ll crave at every gathering.
Ingredients
Scale
Taco Cupcakes
Primary Protein:
- 1 pound (1 lb) ground beef
Cheese and Dairy:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Seasonings and Additional Ingredients:
- 1 taco seasoning packet
- 24 wonton wrappers
- 1/2 cup salsa
Garnish and Optional Toppings:
- Green onions
- Diced tomatoes
- Guacamole
- Jalapenos
- Black olives
Instructions
- Prepare the cooking surface by heating the oven to 375°F and applying a light coating of cooking spray to a muffin tin.
- In a skillet, brown the ground meat thoroughly, stirring to break into small crumbles. Mix in the taco seasoning, ensuring the meat is evenly coated and fully incorporated.
- Create the first layer by gently pressing a wonton wrapper into each muffin cavity, forming a crisp base for the cupcake.
- Distribute a generous portion of the seasoned meat over the wonton wrapper, creating an even and substantial protein layer.
- Sprinkle a blend of cheddar and Monterey Jack cheeses across the meat, allowing for complete coverage and melting potential.
- Place a second wonton wrapper atop the cheese layer, creating a structured and compact mini-cupcake foundation.
- Repeat the meat and cheese layering process, building height and ensuring each cupcake is densely filled.
- Transfer the muffin tin to the preheated oven, baking until the wonton wrappers turn golden and crisp, approximately 10-12 minutes.
- Remove from the oven and allow the taco cupcakes to rest and slightly cool, helping them maintain structural integrity.
- Garnish with a dollop of sour cream, a spoonful of fresh salsa, and finely chopped green onions for added flavor and visual appeal.
Notes
- Swap ground beef with lean turkey or plant-based crumbles for a healthier, lower-fat version that still packs incredible flavor.
- Experiment with different cheese combinations like pepper jack or queso fresco to add unexpected zesty notes and personalize the cupcakes.
- Use gluten-free wonton wrappers or corn tortillas cut into circles to make this recipe celiac-friendly and accessible for those with wheat sensitivities.
- Prep these mini taco cups ahead of time and refrigerate the assembled (but unbaked) cupcakes for a quick weeknight dinner or party appetizer that impresses with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg