Crispy taco cupcakes are a fun, bite-sized twist on classic tacos—made by layering seasoned meat, cheese, and toppings in crispy wonton wrappers baked in a muffin tin. They’re crunchy, cheesy, and totally customizable, making them a favorite in my kitchen for parties, game day snacks, or quick weeknight dinners.
Why You’ll Love This Recipe
I love this recipe because it takes all the flavors of a taco and packs them into a crispy, portable little cup. The wonton wrappers crisp up beautifully in the oven, giving each bite that satisfying crunch. They’re easy to prep ahead, bake fast, and work for kids and adults alike. I can switch up the fillings however I want, so it never gets boring.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef or ground turkey
- Taco seasoning
- Diced tomatoes with green chilies (like Rotel)
- Shredded cheddar or Mexican blend cheese
- Wonton wrappers
- Cooking spray or olive oil
- Optional toppings: sour cream, salsa, guacamole, jalapeños, chopped cilantro, green onions
Directions
- I preheat the oven to 375°F (190°C) and spray a muffin tin with nonstick spray.
- I brown the ground beef in a skillet, drain any excess grease, then stir in taco seasoning and a bit of water. I let it simmer until thickened, then mix in some diced tomatoes if I want extra flavor.
- I press a wonton wrapper into each muffin cup, making sure the edges come up the sides.
- I spoon a layer of taco meat into each cup, then sprinkle with cheese.
- I add another wonton wrapper on top, press it down gently, and repeat the layers (meat and cheese).
- I bake for 15–18 minutes, until the edges are golden brown and crispy.
- I let them cool for a few minutes, then remove from the tin and top with my favorite taco fixings.
Servings and Timing
This recipe makes about 12 taco cupcakes. It takes 15 minutes to prep and 15–18 minutes to bake, so I can have them ready in about 30–35 minutes total.
Variations
- I use ground chicken or black beans for different fillings.
- I sometimes layer in refried beans or corn between the meat and cheese.
- For a vegetarian version, I use a mix of beans, sautéed peppers, and onions.
- I spice it up with pepper jack cheese or chopped jalapeños inside.
Storage/Reheating
I store leftover taco cupcakes in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F for 8–10 minutes or in the air fryer for 5 minutes to bring the crisp back. They’re also freezer-friendly—just reheat from frozen until heated through and crispy.
FAQs
Can I use phyllo dough or tortillas instead of wonton wrappers?
Wonton wrappers crisp up best, but I’ve used small flour tortillas cut to size, and they work pretty well too.
Can I make these ahead?
Yes! I assemble and refrigerate them unbaked, then pop them in the oven when I’m ready. Or I bake them and reheat later—they hold up great.
What kind of cheese is best?
I love using a Mexican blend for meltiness and flavor, but cheddar, Monterey Jack, or pepper jack all work well.
Can I make them gluten-free?
Yes, as long as I use gluten-free wrappers or tortillas and taco seasoning. Everything else is naturally gluten-free.
How do I serve them?
I usually serve them on a platter with a toppings bar—sour cream, salsa, guac, and chopped veggies—so everyone can dress their own.
Conclusion
Crispy taco cupcakes are a fun, flavorful twist on a taco night favorite. With their crunchy edges, cheesy centers, and endless topping options, they’re perfect for parties, dinners, or just mixing things up in the kitchen. Once I started making them, they became a permanent part of my rotation—and I always make a double batch because they disappear fast.
Crispy Taco Cupcakes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 taco cupcakes
- Category: Appetizer, Snack, Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Description
These crispy taco cupcakes are a fun and easy twist on taco night! Made in a muffin tin with crunchy wonton wrappers, seasoned meat, and melty cheese, they’re the perfect bite-sized snack, party appetizer, or kid-friendly dinner that’s ready in 30 minutes.
Ingredients
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- ½ cup water
- ½ cup diced tomatoes with green chilies (optional)
- 1–1½ cups shredded cheddar or Mexican blend cheese
- 24 wonton wrappers
- Cooking spray or olive oil
- Optional toppings:
- Sour cream
- Salsa
- Guacamole
- Chopped cilantro
- Jalapeños
- Green onions
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- In a skillet, brown ground beef over medium heat. Drain excess grease.
- Add taco seasoning and ½ cup water. Simmer for 5 minutes until thickened. Stir in diced tomatoes if using.
- Press 1 wonton wrapper into each muffin cup.
- Spoon a layer of taco meat into each, followed by shredded cheese.
- Add another wonton wrapper on top and repeat meat and cheese layers.
- Bake for 15–18 minutes, or until the edges are golden and crispy.
- Cool slightly before removing from the pan. Add desired toppings and serve warm.
Notes
- Mix in refried beans, corn, or black beans with the meat for extra layers.
- Vegetarian version: use sautéed veggies, beans, or lentils in place of meat.
- Swap ground meat for shredded chicken or even leftover taco filling.
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