Description
Taco Cupcakes are a fun and flavorful twist on traditional tacos, perfect for parties, appetizers, or even a family dinner. These bite-sized delights combine seasoned ground beef, black beans, and melted cheddar cheese, all nestled in crispy wonton wrappers. Topped with your favorite taco garnishes, they offer all the classic taco flavors in a convenient, mess-free form.
Ingredients
- 1 pound lean ground beef I used 96% lean
- 1 packet (1 ounce) taco seasoning
- 2/3 cup water
- 1 can (15 ounces) black beans drained and rinsed
- 2 cups shredded cheddar cheese
- 36 wonton wrappers
- Favorite Taco Toppings: salsa, sour cream, guacamole, cilantro, etc.
Instructions
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Prepare the Meat Filling
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and 2/3 cup water to the skillet. Stir to combine and let it simmer for 2–3 minutes until the mixture thickens. Stir in the drained black beans and cook for an additional 2 minutes. Remove from heat. -
Assemble the Taco Cupcakes
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin. Press a wonton wrapper into each muffin cup, ensuring it covers the bottom and sides. Spoon about 1 tablespoon of the meat and bean mixture into each cup, then sprinkle with a layer of shredded cheddar cheese. Place a second wonton wrapper on top of the cheese layer in each cup, pressing it down gently. Repeat the layering process with the remaining meat mixture and cheese. -
Bake
Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the wonton wrappers are golden brown and crispy, and the cheese is melted. -
Garnish and Serve
Allow the taco cupcakes to cool in the muffin tin for 5 minutes before removing. Top each cupcake with your choice of salsa, sour cream, guacamole, and chopped fresh cilantro. Serve warm.
Notes
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Preventing Sogginess: Ensure the meat mixture is not too watery before assembling to prevent the wonton wrappers from becoming soggy.
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Wonton Wrapper Tips: If the edges of the wonton wrappers brown too quickly, cover the muffin tin loosely with aluminum foil during baking.
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Customization: Feel free to add corn kernels, diced jalapeños, or chopped bell peppers to the meat mixture for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco cupcake
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25 mg
Keywords: Taco Cupcakes