These Mini Taco Cupcakes are a fun, bite-sized twist on classic tacos, layered with zesty ground beef, melty cheese, and crispy wonton wrappers baked to golden perfection. They’re ideal for parties, game days, or a simple weeknight dinner when I’m craving something deliciously different.
Why You’ll Love This Recipe
I love how this recipe combines all the best taco flavors into an easy-to-eat cupcake shape. The wonton wrappers give a delightful crunch, while the seasoned beef and gooey cheese bring the familiar taco flavor I know and love. It’s quick to prepare, kid-friendly, and always a hit at gatherings. Plus, it’s super customizable based on what I have in the fridge.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Taco seasoning
- Water
- Shredded cheddar cheese
- Wonton wrappers
- Salsa
- Sour cream (optional, for topping)
- Sliced green onions (optional, for garnish)
directions
- I start by preheating the oven to 375°F (190°C) and spraying a muffin tin with non-stick spray.
- Then I brown the ground beef in a skillet over medium heat, breaking it up until it’s fully cooked.
- I drain the excess fat, stir in the taco seasoning and water, and let it simmer until thickened.
- I press a wonton wrapper into each muffin cup and add a spoonful of the beef mixture, followed by a sprinkle of cheese.
- I repeat the layers (wonton, beef, cheese) to fill the cup.
- I bake for 12–15 minutes, until the edges are golden brown and crispy.
- Once out of the oven, I let them cool slightly, then top with salsa, sour cream, and green onions if I like.
Servings and timing
This recipe makes about 12 mini taco cupcakes. Prep time takes around 15 minutes, and baking takes 15 minutes. In total, I can have these ready in just 30 minutes.
Variations
Sometimes I like to switch up the protein and use ground turkey or shredded rotisserie chicken. I’ve also made them vegetarian by using black beans and corn instead of meat. For extra heat, I’ll mix in some diced jalapeños or a dash of hot sauce. Swapping cheddar for pepper jack cheese gives it a spicy twist I enjoy.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 8–10 minutes to keep the wrappers crispy. They can also be microwaved for 30–60 seconds, though they’ll be softer.
FAQs
How do I keep the wonton wrappers from getting soggy?
I make sure to bake them until golden and serve them shortly after. Using less wet ingredients and layering properly helps keep them crisp.
Can I make these ahead of time?
Yes, I often prepare them a day ahead and reheat them just before serving. They hold up well if reheated in the oven.
What can I use instead of wonton wrappers?
If I don’t have wonton wrappers, small flour tortillas cut to size work in a pinch, though they won’t be as crispy.
Can I freeze taco cupcakes?
Absolutely. I freeze them after baking and let them cool completely. Then I reheat from frozen in the oven at 350°F for about 15 minutes.
Are these spicy?
Not by default, but I can make them spicy by adding hot salsa, chili flakes, or spicy cheese.
Conclusion
Mini Taco Cupcakes with Zesty Ground Beef and Cheese are one of my go-to recipes when I want a playful, satisfying dish that’s full of flavor and fun to eat. They’re easy to whip up, great for feeding a crowd, and endlessly customizable to suit whatever I’m craving.
Mini Taco Cupcakes with Zesty Ground Beef and Cheese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini taco cupcakes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Halal
Description
Mini Taco Cupcakes with Zesty Ground Beef and Cheese are a fun, bite-sized take on traditional tacos. With layers of seasoned beef, melted cheddar, and crispy wonton wrappers, they're perfect for parties, weeknight dinners, or game day snacks.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- ¼ cup water
- 1 cup shredded cheddar cheese
- 24 wonton wrappers
- ½ cup salsa
- ¼ cup sour cream (optional, for topping)
- 2 tablespoons sliced green onions (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with non-stick spray.
- Brown the ground beef in a skillet over medium heat, breaking it up until fully cooked.
- Drain excess fat, stir in taco seasoning and water, and simmer until thickened.
- Press a wonton wrapper into each muffin cup. Add a spoonful of beef mixture and sprinkle with cheese.
- Repeat layers with another wonton wrapper, more beef, and more cheese.
- Bake for 12–15 minutes until edges are golden brown and crispy.
- Cool slightly, then top with salsa, sour cream, and green onions as desired.
Notes
- Use ground turkey or black beans for a lighter or vegetarian option.
- Store leftovers in the fridge for up to 3 days.
- For best texture, reheat in the oven.
- Can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 taco cupcake
- Calories: 160
- Sugar: 1g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
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