Mini Taco Cupcakes with Zesty Ground Beef and Cheese
These Mini Taco Cupcakes are a fun and delicious twist on traditional tacos! Made with zesty ground beef, melted cheese, and a crispy wonton wrapper “cup,” these bite-sized treats are perfect for parties, appetizers, or a fun dinner. With optional toppings like sour cream, salsa, and fresh cilantro, these mini tacos are sure to satisfy everyone’s cravings.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 12 mini taco cupcakes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
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)
Instructions
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Preheat the oven: Preheat to 375°F (190°C) and grease a 12-cup muffin tin.
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Cook the beef: Brown ground beef in a skillet over medium heat. Add taco seasoning and water, and simmer for 3-5 minutes until well combined. Remove from heat.
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Prepare the wonton wrappers: Press wonton wrappers into muffin tin cups and bake for 5-7 minutes until crispy and golden.
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Assemble the cupcakes: Spoon the seasoned beef into each crispy wonton cup. Top with cheddar and Monterey Jack cheese.
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Bake: Return to the oven for 7-10 minutes or until cheese is melted and bubbly.
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Top and serve: Let cool slightly, top with sour cream, and garnish with fresh toppings like salsa, cilantro, or chopped green onions. Serve warm.
Notes
Vegetarian option: Substitute ground beef with black beans or a plant-based meat alternative.
Spicy version: Add jalapeños or hot sauce for extra heat.
Different cheese: Use a Mexican cheese blend or pepper jack for a kick.
