Description
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
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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.
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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.
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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.
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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.