Mini Taco Cupcakes with Zesty Ground Beef and Cheese

Why You’ll Love This Recipe

Mini Taco Cupcakes combine the delicious flavors of tacos in an easy, handheld bite-sized form. The wonton wrappers give them a satisfying crunch while the seasoned ground beef and melted cheeses add all the familiar taco flavors we love. They’re perfect for serving at parties, game days, or as a fun snack. Plus, they’re super easy to make and customizable to suit your tastes. Whether you serve them as appetizers or as a fun weeknight dinner, these taco cupcakes are sure to be a hit!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef
• 1 packet taco seasoning
• 1/2 cup water
• 12 wonton wrappers
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream (for topping)

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
2. Prepare the beef mixture: In a skillet, cook the ground beef over medium heat until fully browned, breaking it up as it cooks. Once browned, drain any excess fat, then add the taco seasoning and 1/2 cup of water. Stir to combine, and let the mixture simmer for 3-5 minutes, or until the beef is fully seasoned and the water has evaporated. Remove from heat and set aside.
3. Prepare the wonton wrappers: Press each wonton wrapper into the muffin tin cups, gently folding the edges to form a cup. You should have 12 cups. Bake the wonton wrappers in the preheated oven for 5-7 minutes, or until they’re lightly golden and crispy.
4. Assemble the taco cupcakes: Once the wonton wrappers are crispy, remove the muffin tin from the oven. Spoon the seasoned ground beef mixture evenly into each wonton cup, filling them almost to the top.
5. Add the cheese: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the beef mixture in each wonton cup.
6. Bake: Return the muffin tin to the oven and bake for an additional 7-10 minutes, or until the cheese is fully melted and bubbly.
7. Serve: Remove the taco cupcakes from the oven and allow them to cool for a minute. Top each with a dollop of sour cream and any optional toppings like chopped green onions, salsa, or fresh cilantro.
8. Enjoy: Serve these Mini Taco Cupcakes warm and enjoy every bite of cheesy, beefy goodness!

Servings and Timing

This recipe makes 12 mini taco cupcakes.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes

Variations

• Add veggies: Add some diced tomatoes, bell peppers, or even corn to the beef mixture for added texture and flavor.
• Spicy version: Mix in some diced jalapeños or a drizzle of hot sauce for extra heat.
• Vegetarian option: Replace the ground beef with black beans, lentils, or a plant-based meat substitute for a vegetarian version.
• Different cheese: Feel free to use your favorite cheese blend—pepper jack, queso fresco, or even a Mexican cheese blend would work great!

Storage/Reheating

• Storage: Store any leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave for about 30-45 seconds or bake at 350°F (175°C) for about 5-7 minutes to heat through.

FAQs

1. Can I make these taco cupcakes ahead of time?

Yes! You can prepare the beef mixture and the wonton cups in advance. Simply assemble the taco cupcakes, cover, and refrigerate until you’re ready to bake them. Then bake as directed when ready to serve.

2. Can I use taco shells instead of wonton wrappers?

While wonton wrappers give a nice, crispy texture, you can also use small taco shells for this recipe. Just bake them in the muffin tin to create a mini taco shell shape.

3. Can I freeze these taco cupcakes?

Yes, you can freeze them! After baking, let the taco cupcakes cool completely, then place them in an airtight container or freezer bag. They will keep in the freezer for up to 3 months. Reheat them in the oven at 350°F (175°C) for about 10-12 minutes.

4. What other toppings can I use?

Top your mini taco cupcakes with anything you like! Consider adding chopped cilantro, guacamole, salsa, shredded lettuce, or diced avocado for even more flavor and freshness.

5. Can I make these without meat?

Yes, simply use your favorite vegetarian protein, like black beans, refried beans, or even a plant-based meat substitute to make a meatless version of these mini taco cupcakes.

6. Can I make them spicier?

Absolutely! Add more taco seasoning, diced jalapeños, or hot sauce to the beef mixture for a spicier kick.

7. How can I make the wonton wrappers crispy?

Make sure to bake the wonton wrappers in the muffin tin for a few minutes before adding the beef and cheese. This will help them stay crispy once the filling is added.

8. Can I make these taco cupcakes in a larger muffin tin?

You can use a larger muffin tin, but you’ll need to adjust the filling amounts and baking time. Larger cups will require more beef and cheese, so keep an eye on them while baking.

9. How do I keep the wonton wrappers from getting soggy?

The key is to bake the wonton wrappers until they’re golden and crispy before adding the filling. This helps them stay crisp even after baking with the beef and cheese.

10. How long do these taco cupcakes last?

They will last for about 3 days in the fridge. If you want to keep them longer, they freeze well for up to 3 months.

Conclusion

These Mini Taco Cupcakes are a perfect blend of crispy, cheesy, and savory flavors all packed into one bite-sized treat. They’re super easy to make, customizable, and a guaranteed crowd-pleaser. Whether you’re hosting a party, enjoying a taco night at home, or just want a fun twist on your usual taco, these mini cupcakes are sure to become a family favorite. Enjoy the zesty ground beef, gooey cheese, and crispy wonton cups in every bite!

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