Taco Cupcakes

Ingredients

For the Taco Cups:

• 1 pound ground beef
• 1 packet taco seasoning (or homemade taco seasoning)
• 1/2 cup water
• 24 wonton wrappers
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup refried beans (optional)
• 1/2 cup salsa

For Toppings:

• Sour cream
• Chopped tomatoes
• Sliced black olives
• Chopped green onions
• Jalapeño slices
• Guacamole

Instructions

Step 1: Prepare the Taco Meat

1. In a large skillet over medium heat, cook the ground beef until browned.
2. Drain any excess grease and stir in the taco seasoning and 1/2 cup of water.
3. Simmer for 5 minutes, stirring occasionally, until the mixture thickens.

Step 2: Assemble the Taco Cupcakes

1. Preheat the oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick spray.
2. Place one wonton wrapper in each muffin cup, pressing it down to create a base.
3. Spoon a small amount of refried beans (if using) into each cup.
4. Add a layer of taco meat, followed by a sprinkle of cheddar cheese.
5. Place another wonton wrapper on top and repeat the layers with taco meat and Monterey Jack cheese.
6. Top each cupcake with a spoonful of salsa.

Step 3: Bake and Serve

1. Bake for 15-18 minutes, or until the edges are crispy and the cheese is melted.
2. Let cool for 5 minutes before carefully removing from the muffin tin.
3. Garnish with sour cream, chopped tomatoes, green onions, and any other desired toppings.

Storage Tips

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) for 5-7 minutes or microwave for 30 seconds.
• Freezing: Freeze baked taco cupcakes for up to 2 months. Reheat in the oven for best texture.

Conclusion

These Taco Cupcakes are a fun and easy way to enjoy all the flavors of a taco in a handheld, crispy bite. Perfect for any gathering, they’re sure to be a crowd favorite!