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.
