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
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 24 wonton wrappers
- 1/2 cup salsa
- 1/4 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
