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Taco Cupcakes

Jessica Tran
Irresistible taco cupcakes filled with seasoned beef, cheese, and crispy wonton wrappers. Perfect for parties and quick family dinners!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 4 people

Equipment

  • 12-cup muffin tin
  • Large Skillet
  • Measuring Cups and Spoons
  • Cutting board and knife
  • Mixing bowls
  • Cooking spray
  • Wooden spoon
  • Cheese grater

Ingredients
  

For the Taco Shells:

  • Wonton wrappers
  • Cooking spray

For the Filling:

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1/3 cup water
  • 1 can refried beans optional
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

For the Toppings:

  • Sour cream
  • Salsa
  • Diced tomatoes
  • Chopped green onions
  • Fresh cilantro
  • Diced avocado or guacamole
  • Sliced jalapeños optional
  • Black olives sliced

Instructions
 

  • Preheat the oven to 375°F (190°C) and spray the muffin tin with cooking spray to prevent sticking.
  • In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  • Add the taco seasoning and water to the beef. Simmer per the seasoning packet instructions until fully coated in flavor.
  • Press a wonton wrapper into each muffin cup to form a cup shape.
  • Layer the taco cupcakes: add a spoonful of seasoned beef into each wonton wrapper, then a sprinkle of both cheddar and Monterey Jack cheeses. If using refried beans, add a small spoonful before the beef.
  • Bake for 12-15 minutes until the edges of the wonton wrappers are golden brown and the cheese is melty.
  • Let the taco cupcakes cool for a few minutes in the muffin tin before carefully removing them.
  • Add desired toppings right before serving: sour cream, salsa, diced tomatoes, green onions, and cilantro.

Video

Notes

For a vegetarian option, substitute ground beef with black beans or a plant-based meat alternative.
Prepare components ahead of time for a quick assembly just before baking.
For gluten-free cupcakes, replace wonton wrappers with corn or gluten-free tortillas.