Taco Cupcakes Recipe: A Fun and Flavorful Twist on Tacos
Taco Cupcakes are a fun, bite-sized twist on classic tacos, made with wonton wrappers, seasoned ground beef, cheese, and your favorite toppings. Ready in just 30 minutes, these crispy, cheesy cups are perfect for parties, snacks, or a quick dinner. Simply layer the ingredients in a muffin tin, bake, and enjoy!
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 12 wonton wrappers
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sliced black olives
Instructions
Step 1: Prepare the Beef Filling
In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease, then stir in the taco seasoning and 1/4 cup of water. Simmer for 5 minutes until well combined.
For more taco-inspired recipes, check out Chicken Taco Soup.
Step 2: Assemble the Taco Cupcakes
Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray. Press a wonton wrapper into each cup, then add a layer of taco meat, cheese, and a small spoonful of salsa. Place a second wonton wrapper on top and repeat the layering.
Step 3: Bake the Cupcakes
Bake for 15–18 minutes until the edges are golden brown and crispy. Remove from the oven and let them cool slightly before removing from the tin.
Step 4: Add Toppings and Serve
Top each taco cupcake with sour cream, diced tomatoes, chopped cilantro, and black olives. Serve warm and enjoy!
For a delicious side, try them with Chick-fil-A Waffle Fries.
Tips for the Best Taco Cupcakes
- Use fresh wonton wrappers – They crisp up better and hold their shape.
- Double up on layers – This ensures a sturdy, crunchy base.
- Customize the toppings – Add jalapeños, avocado, or hot sauce for extra flavor.
- Make them ahead – Prep the meat in advance and assemble right before baking.
Why You’ll Love This Recipe
Taco Cupcakes are a perfect mix of crunchy, cheesy, and savory flavors. They’re easy to make, kid-friendly, and great for parties. Plus, they offer all the deliciousness of tacos without the mess!
Nutritional Information (Per Serving)
- Calories: 220
- Protein: 15g
- Carbohydrates: 18g
- Fat: 10g
- Fiber: 2g
- Sugar: 2g
Values may vary based on ingredients used.
Make-Ahead and Storage Tips
- Make Ahead: Cook the taco meat a day in advance and refrigerate it.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Bake at 350°F (175°C) for 5–7 minutes or microwave for 30 seconds.
- Freezing: Freeze baked taco cupcakes in a sealed container for up to 2 months. Reheat in the oven for best results.
Serving Suggestions
Pair these taco cupcakes with a fresh salad, guacamole, or a side of refried beans for a complete meal.
Conclusion
Taco Cupcakes are a fun, easy way to enjoy the classic flavors of tacos in a unique, crispy form. Perfect for any occasion, they’re sure to be a hit with kids and adults alike. Try them today for a simple yet delicious meal!
Taco Cupcakes
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 12 wonton wrappers
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sliced black olives
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease, then stir in the taco seasoning and 1/4 cup of water. Simmer for 5 minutes until well combined.
- Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray. Press a wonton wrapper into each cup, then add a layer of taco meat, cheese, and a small spoonful of salsa. Place a second wonton wrapper on top and repeat the layering.
- Bake for 15–18 minutes until the edges are golden brown and crispy. Remove from the oven and let them cool slightly before removing from the tin.
- Top each taco cupcake with sour cream, diced tomatoes, chopped cilantro, and black olives. Serve warm and enjoy!
Notes
- Make Ahead: Cook the taco meat a day in advance and refrigerate it.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Bake at 350°F (175°C) for 5–7 minutes or microwave for 30 seconds.
- Freezing: Freeze baked taco cupcakes in a sealed container for up to 2 months. Reheat in the oven for best results.
