Description
Taco Cupcakes are a fun and delicious twist on traditional tacos, perfect for a unique dinner or party dish.
Ingredients
Scale
- 24 square wonton wrappers (or round if that’s what you have)
- 1 lb ground beef, turkey, or chicken
- 1 packet taco seasoning (or use 1 tbsp chili powder, 1 tsp each cumin, garlic powder, onion powder; salt & pepper to taste)
- ½ cup water
- 1 cup shredded cheddar cheese (or Mexican blend)
Optional Toppings (Customize to Your Taste!):
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Guacamole or diced avocado
- Salsa
- Chopped green onions or fresh cilantro
Instructions
- In a skillet over medium heat, cook your ground meat until browned. Drain any excess fat, then stir in taco seasoning and ½ cup water. Simmer for 3–4 minutes until thickened. Set aside.
- Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick spray. Press one wonton wrapper into the bottom of each muffin cup. Spoon in a little taco meat and sprinkle with cheese. Top with another wonton wrapper, more meat, and more cheese.
- Bake for 15–18 minutes, or until the edges are golden brown and crispy.
- Let cool for a couple minutes, then carefully remove from the tin. Add your favorite toppings — lettuce, tomato, sour cream, avocado, etc. Serve warm and enjoy the applause!
Notes
- Feel free to customize the fillings and toppings based on your preferences.
- These can also be made with vegetarian alternatives like lentils or black beans.
- Best served fresh, but can be stored in the refrigerator and reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Taco Cupcake
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg