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Taco Cupcakes

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These Taco Cupcakes are fun, bite-sized appetizers made by layering wonton wrappers, seasoned beef, refried beans, and cheese in a muffin tin. They’re perfect for parties, Taco Tuesday, or anytime you’re craving a mini version of your favorite taco flavors!

Ingredients

Scale
  • 1 lb ground beef
  • 1 packet taco seasoning (1 oz)
  • 2/3 cup water
  • 36 wonton wrappers
  • 1 can (16 oz) refried beans
  • 2 cups shredded cheddar cheese
  • Optional toppings: sour cream, diced tomatoes, chopped cilantro, diced onions

Instructions

  1. Prepare the Meat:

    • Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with cooking spray.
    • In a skillet over medium heat, brown the ground beef until cooked through. Drain any excess fat, then add taco seasoning and water. Simmer until the seasoning is fully absorbed.

  2. Assemble the Taco Cupcakes:

    • Place a wonton wrapper into the bottom of each muffin cup, pressing it down to form a cup shape.
    • Add about 1 tablespoon of refried beans on top of each wonton wrapper, followed by a spoonful of seasoned beef. Sprinkle some shredded cheese on top.
    • Add a second wonton wrapper over the cheese, pressing it gently to form another cup layer. Repeat the layers: refried beans, taco meat, and cheese.

  3. Bake the Cupcakes:

    • Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

  4. Serve with Toppings:

    • Remove the taco cupcakes from the oven and let them cool for a few minutes. Garnish with sour cream, diced tomatoes, cilantro, or any other taco toppings you like.

Notes

  • Storage: Store leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
  • Make Ahead: Assemble the layers in the muffin tin, cover, and refrigerate for up to 1 day. Bake when ready to serve.

Find it online: https://recipe.ukfinda.com/taco-cupcakes/