“A dear friend gave me this recipe years ago and I’ve been making it every weekend.”

These Taco Cupcakes are a fun, mini-version of a taco, using crispy baked wonton wrappers as the “cupcake” liner. Filled with seasoned ground beef and melted cheddar cheese, they are topped with classic taco garnishes, making them a perfect appetizer or light meal.

Taco Cupcakes

Ingredients:

How To Make Taco Cupcakes:

1. Step 1: Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly coat a 12-cup muffin tin with cooking spray.
2. Step 2: Sautéing the Beef: Heat the olive oil in a large skillet or pan over medium-high heat. Add the ground beef and use a spatula to break it up as it cooks. Once browned, drain any excess fat.
3. Step 3: Taco Time! Add the taco seasoning to the browned ground beef and stir to coat evenly. Season with salt to taste (if needed).
4. Step 4: Adding Moisture: Pour the drained diced tomatoes into the pan with the seasoned ground beef and stir to combine. Remove from heat.
5. Step 5: Wonton Wrappers as Cups: Carefully press one wonton wrapper into the bottom of each muffin cup, gently forming it to fit the shape.
6. Step 6: Filling and Cheese: Spoon approximately 1 tablespoon of the seasoned ground beef mixture into each wonton wrapper cup. Top each portion with about 2 teaspoons of shredded cheddar cheese.
7. Step 7: Baking to Golden Perfection: Place the filled muffin tin in the preheated oven and bake for 10-15 minutes. The edges of the wonton wrappers should be golden brown, and the cheese should be melted and bubbly.
8. Step 8: Cool Slightly and Top: Take the muffin tin out of the oven and let it cool for a few minutes. Top each taco cupcake with a dollop of sour cream, a sprinkle of sliced green onions, and a bit of diced fresh tomato. Serve immediately and enjoy!