Taco Cupcakes

Equipment

• Standard 12-cup muffin tin
• Large non-stick skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener

Ingredients

The Base & Filling

• Wonton Wrappers: 24 square wrappers (found in the refrigerated produce section of most grocery stores)
• Ground Meat: 1 lb (450g) lean ground beef (85/15 or 90/10 lean ratio works best)
• Taco Seasoning: 1 packet (1 oz / 28g) low-sodium taco seasoning (or 2 tablespoons homemade taco seasoning)
• Water: 1/3 cup cold water
• Refried Beans: 3/4 cup warm canned refried beans (pinto or black bean style)
• Shredded Cheese: 1 1/2 cups (170g) shredded Mexican blend or Cheddar-Jack cheese, divided
• Cooking Spray: Non-stick olive oil or vegetable oil spray

Cold Toppings (For Serving)

• Sour Cream: 1/2 cup sour cream or plain Greek yogurt
• Salsa: 1/2 cup fresh pico de gallo or favorite jarred salsa
• Guacamole: 1/2 cup homemade or store-bought guacamole
• Tomatoes: 1/2 cup Roma tomatoes, finely diced
• Jalapeños: 1 fresh jalapeño, thinly sliced into rings (optional, for heat)
• Cilantro: 1/4 cup fresh cilantro leaves, chopped
• Green Onions: 2 green onions, thinly sliced

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to 375°F (190°C) with a rack positioned in the middle of the oven.
2. Lightly spray all 12 cups of a standard muffin tin with non-stick cooking spray. Ensure you spray the top rim of the cups so the overhanging edges of the wrappers do not stick.

Step 2: Cook the Seasoned Taco Meat

1. Place a large non-stick skillet over medium-high heat .
2. Add 1 lb of ground beef to the hot skillet. Break the meat apart with a wooden spoon or spatula as it cooks.
3. Cook for 5 to 7 minutes , stirring occasionally, until no pink remains and the meat is thoroughly browned.
4. Drain off excess fat from the pan if necessary, then return the skillet to medium heat.
5. Sprinkle the packet of taco seasoning over the beef and pour in 1/3 cup of water. Stir well to integrate.
6. Bring the mixture to a simmer for 2 to 3 minutes until the sauce thickens and evenly coats the ground beef. Remove from heat and set aside.

Step 3: Build the First Cupcake Layer

1. Take 12 wonton wrappers and press one wrapper gently down into the bottom of each greased muffin cup. The edges of the wrapper will stick up slightly around the rim.
2. Spoon roughly 1 tablespoon of warm refried beans into the bottom of each wonton liner. Spread gently with the back of a small spoon.
3. Sprinkle 1 tablespoon of shredded cheese directly over the refried beans in each cup.

Step 4: Add the Top Layer and Meat Filling

1. Take the remaining 12 wonton wrappers and gently press one wrapper into each muffin cup, offsetting the corners slightly from the first wrapper to create a star pattern.
2. Divide the cooked taco meat evenly among the 12 cups (roughly 2 tablespoons of meat per cup). Press the meat down gently so it settles into the cup.
3. Top each cupcake evenly with the remaining shredded cheese.

Step 5: Bake to Golden Perfection

1. Transfer the muffin tin to the middle rack of your preheated oven.
2. Bake for 11 to 14 minutes at 375°F (190°C).
3. Visual Cue: Keep an eye on the wrappers during the last 2 minutes. You are looking for the edges of the wontons to turn golden brown and crisp, with the cheese fully melted and bubbling in the center.
4. Remove the tin from the oven and set it on a wire cooling rack for 3 to 5 minutes . Allowing them to rest slightly helps the wrapper structure set, making them easy to lift out without tearing.

Step 6: Garnish and Serve

1. Use a butter knife or offset spatula to gently pop each taco cupcake out of the muffin tin.
2. Top each hot cupcake with a small dollop of sour cream, guacamole, and pico de gallo.
3. Finish with chopped cilantro, diced fresh tomatoes, sliced jalapeños, and green onions. Serve warm immediately!

Nutrition

Calories: 385 kcal — · Protein: 25g 50% · Fat: 19g 24% · Carbohydrates: 28g 10% Dietary · Saturated Fat: 9g 45% · Fiber: 3g 11% · Sugar: 2g — · Sodium: 780mg 34%