🌮 Taco Cupcakes
Ingredients (makes about 12 taco cupcakes)
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1 lb (450 g) ground beef (or turkey)
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1 packet taco seasoning (or 2 tbsp homemade mix)
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¾ cup salsa or taco sauce
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1 cup shredded cheddar or Mexican blend cheese
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24 wonton wrappers (or 6 small tortillas cut into quarters)
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Optional toppings: sour cream, diced tomatoes, sliced olives, jalapeños, green onions, or guacamole
Instructions
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Preheat the oven
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Set to 375°F (190°C). Grease a 12-cup muffin tin.
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Cook the taco meat
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In a skillet over medium heat, brown the ground beef until no longer pink.
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Drain any excess fat.
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Stir in taco seasoning and salsa; simmer 3–5 minutes until thickened.
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Assemble the taco cupcakes
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Place one wonton wrapper in the bottom of each muffin cup.
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Spoon about 1 tablespoon of taco meat into each cup, then sprinkle with cheese.
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Add a second wonton wrapper on top (rotated slightly for that “cupcake” look), then another layer of taco meat and cheese.
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Bake
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Bake for 15–18 minutes, until the edges are crispy and golden.
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Top and serve
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Let cool slightly, then top with sour cream, tomatoes, green onions, or your favorite taco toppings.
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Serve warm — they’ll disappear fast!
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💡 Tips
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Substitute refried beans or black beans for half the meat for a heartier or vegetarian version.
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You can make them ahead and reheat in the oven for 5–7 minutes before serving.
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Try with chicken or pulled pork and BBQ sauce for a fun twist!
Would you like me to give you a Buffalo chicken taco cupcake version too? It’s spicy, creamy, and absolutely addictive!
