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Print
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Taco Cupcake


  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 18 Taco Cupcakes 1x

Description

A simple and fun recipe for Taco Cupcakes! Perfect for parties, game nights, or a fun dinner idea, these bite-sized taco delights are layered with seasoned beef, melty cheese, crispy wonton wrappers, and your favorite taco toppings.

 


Ingredients

Scale
  • 1 lb ground beef
  • 1 (1-oz) package taco seasoning
  • ⅔ cup water
  • 1 can black beans, drained
  • 2 cups shredded cheddar cheese
  • 36 wonton wrappers
  • Cooking spray
  • Your favorite taco toppings: sour cream, shredded lettuce, diced tomatoes, salsa, jalapeños, guacamole, etc.

Instructions

  • Preheat oven to 375ºF (190ºC).
  • In a skillet, cook ground beef over medium heat until browned. Drain fat.
  • Stir in taco seasoning and water. Add black beans and simmer for 5–10 minutes.
  • Spray muffin tin with cooking spray. Place one wonton wrapper into each muffin cup, pressing it down to form a cup shape.
  • Add a layer of taco meat and sprinkle with cheese. Add a second wonton wrapper, followed by another layer of meat and cheese.
  • Bake for 20 minutes, or until the cheese is bubbly and the wonton wrappers are golden brown.
  • Let cool for 5 minutes before topping with sour cream, lettuce, tomatoes, or your favorite toppings.

Notes

  • For a vegetarian version, replace ground beef with seasoned black beans or crumbled tofu.
  • Try using homemade taco seasoning for a personalized flavor profile.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 mins
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 Taco Cupcake
  • Calories: 150
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 25mg