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Platter of irresistible mini taco cupcakes topped with fresh ingredients

Mini Taco Cupcakes

Delicious bite-sized taco cupcakes filled with spiced ground beef and topped with cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Use lean ground beef for a healthier option.
  • 1 packet taco seasoning
  • 1/2 cup water
  • pieces Wonton wrappers Can substitute with phyllo dough or mini tortillas.
  • cups Shredded cheese Try cheddar, Monterey Jack, or pepper jack.
Toppings
  • to taste Guacamole Optional.
  • to taste Sour cream Optional.
  • to taste Pico de gallo Optional.

Method
 

Preparation
  1. Preheat your oven to 375°F and lightly spray a muffin tin with cooking spray.
  2. Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles until no pink remains (about 5-7 minutes).
  3. Drain excess fat and sprinkle taco seasoning over beef, then stir in water and simmer for 3-4 minutes until thickened.
  4. Press wonton wrappers into muffin cups.
  5. Spoon the beef mixture into wonton cups, filling two-thirds full.
  6. Top with shredded cheese and bake for 12-15 minutes until edges are golden and crispy.
  7. Let cool for 2-3 minutes before serving, and enjoy with your choice of toppings.

Notes

These mini taco cupcakes keep well in the fridge for about 3-4 days. For longer storage, freeze them for about a month. If you make them ahead of time, just assemble everything and freeze before baking.