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Mini Taco Cupcakes

Bite-sized taco goodness wrapped in crispy wonton cups, perfect for appetizers or a meal. These Mini Taco Cupcakes are an explosion of flavor that everyone will love!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb ground beef Can substitute with ground turkey or chicken for a lighter option.
  • 1 packet taco seasoning Homemade seasoning can be used for fresher flavors.
  • 1/2 cup water
For the taco cupcakes
  • 1 package wonton wrappers Used to create the crispy cups.
  • 1 cup shredded cheese For topping; essential for gooey goodness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly spray a standard muffin tin with cooking spray.
  2. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles with a wooden spoon for 5-7 minutes, until no pink remains.
  3. Drain any excess fat from the skillet.
  4. Sprinkle the taco seasoning over the cooked beef, then add the water and stir well. Reduce heat and simmer for 3-4 minutes until thickened.
  5. Gently press wonton wrappers into each muffin cup.
Assembly
  1. Spoon the beef mixture into each wonton cup, filling about two-thirds full to avoid overfilling.
  2. Top with shredded cheese.
  3. Bake for 12-15 minutes until the wonton edges are golden brown and crispy.
  4. Let the cupcakes cool in the tin for 2-3 minutes before carefully removing.

Notes

Serve with toppings like guacamole, sour cream, or pico de gallo. Store leftovers tightly covered in the refrigerator for 3-4 days, or freeze for up to a month. Reheat in the oven or air fryer for crispiness.