Taco Cupcakes
Looking for a fun twist on taco night? These little taco cupcakes are crispy, cheesy, and oh-so-satisfying. They come together in under 40 minutes and make the perfect party appetizer, weeknight dinner, or game-day bite. Topped with your favorite extras—like salsa, sour cream, or guacamole—they’re guaranteed to disappear fast!
Ingredients
- 1 lb ground beef – Swap in lean ground beef, ground turkey, or even plant-based crumbles if you prefer.
- 2 tbsp taco seasoning – Use your go-to packet or homemade blend.
- 1 can black beans – Drained and rinsed.
- 1 cup shredded cheddar cheese – Or try Monterey Jack, Colby, or a mix.
- 24 wonton wrappers – Find these in the refrigerated produce or deli section.
- 1 ½ cups salsa – Adjust to taste, or set out on the side for serving.
- 1 ½ cups sour cream – For creaminess and a cool contrast.
- 1 ½ cups guacamole – Optional but delicious.
Instructions
1. Preheat the oven
Set your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick spray or oil.
2. Cook the meat
In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Drain off any excess grease.
3. Season
Sprinkle in the taco seasoning and prepare according to the package (usually adding water and simmering). Stir well, then remove from heat.
4. Prepare the cups
Press a wonton wrapper into each muffin cup, letting the edges peek over the top for that “cupcake” look.
5. Layer the filling
Spoon in some taco meat, a few black beans, and a pinch of shredded cheese. Repeat until each cup is filled.
6. Fold and bake
Gently fold the wrapper edges inward to help shape them, then place the pan in the oven. Bake for 18–20 minutes, or until golden and crisp.
7. Cool and serve
Allow the cupcakes to cool in the pan for about 5 minutes before carefully transferring them to a serving platter.
8. Add toppings
Serve warm with salsa, sour cream, and guacamole on the side so everyone can customize their own.
