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Taco Cupcakes

Taco Cupcakes

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Calories: 220
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.