Taco Cupcakes are the perfect mash-up between classic tacos and fun, handheld appetizers. They’re crispy, cheesy, meaty, and layered with all your favorite taco flavors — but baked neatly in muffin tins! Whether it’s for game night, a family dinner, or a party snack, these mini taco cups always steal the show.
Ingredients
For the Base:
- 12 wonton wrappers (or small flour tortillas cut into circles to fit muffin tins)
- Non-stick cooking spray
For the Taco Filling:
- 1 lb (450 g) ground beef or ground turkey
- 1 small onion, finely chopped
- 1 packet (1 oz) taco seasoning mix
- 2/3 cup water
- Salt and pepper, to taste
For the Layers:
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream
- 1/2 cup salsa or taco sauce
- 1/4 cup chopped tomatoes
- 1/4 cup shredded lettuce
- 2 tbsp sliced black olives (optional)
- 2 tbsp chopped green onions (optional)
Instructions**
Step 1: Prep the Muffin Tin
- Preheat your oven to 375°F (190°C).
- Spray a 12-cup muffin tin generously with non-stick spray.
- Press one wonton wrapper (or tortilla circle) into each muffin cup, making sure it forms a little “cup.”
Step 2: Cook the Taco Filling
- In a skillet over medium heat, cook ground beef and chopped onion until browned and no longer pink.
- Drain any excess grease.
- Add taco seasoning and water, stirring until thickened (about 3–4 minutes).
- Season with a pinch of salt and pepper if desired.
Step 3: Build the Layers
- Spoon a small amount of the taco meat into each wonton wrapper.
- Add a sprinkle of cheese on top of the meat.
- Press a second wonton wrapper on top of the cheese layer.
- Add another spoonful of taco meat, then top with more cheese.
Step 4: Bake
- Place the muffin tin in the oven and bake for 15–18 minutes, until the edges are crispy and golden brown.
- Remove from oven and allow to cool slightly before removing from the pan.
Step 5: Garnish and Serve
Top each taco cupcake with a dollop of sour cream, a spoonful of salsa, shredded lettuce, diced tomatoes, and black olives or green onions if using.
Serve warm and enjoy these delicious, crunchy, cheesy bites of taco heaven
Tips & Variations**
- Add beans: Mix in 1/2 cup of black beans or refried beans for extra protein.
- Make it spicy: Add diced jalapeños or a dash of hot sauce to the meat mixture.
- Use chicken: Swap beef for shredded taco chicken or ground turkey for a lighter version.
- Cheese lovers: Try using pepper jack or Monterey Jack for an extra kick!
Benefits**
- Perfect for portion control – each cup is a complete mini meal!
- Kid-friendly – fun to make and easy to eat.
- Great for meal prep – store in the fridge for up to 3 days and reheat in the oven or air fryer.
- Customizable – make them vegetarian, spicy, cheesy, or mild depending on your taste!
Storage**
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Reheat in oven at 350°F (175°C) until hot and crispy.
Conclusion**
Taco Cupcakes bring all the fiesta vibes in a fun, crispy, handheld package! They’re easy to make, quick to bake, and loved by both kids and adults. Next time you crave tacos, skip the mess and bake up these mini taco masterpieces instead — your taste buds (and your guests) will thank you
