Taco Cupcakes
Ingredients:
1 lb ground beef (or ground turkey for a lighter option)
1 packet taco seasoning (or homemade: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, salt & pepper)
3/4 cup salsa
1 cup shredded cheddar cheese (or a Mexican blend)
24 wonton wrappers
1/2 cup refried beans (optional for extra creaminess)
1/4 cup sliced black olives (optional)
1/4 cup chopped green onions
For Toppings:
Sour cream or Greek yogurt
Diced tomatoes
Fresh cilantro
Sliced jalapeños
Guacamole or avocado slices
Directions:
Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with nonstick spray.
Cook the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in taco seasoning and salsa. Simmer for 5 minutes until everything’s well combined and flavorful.
Assemble the Cupcakes:
Place one wonton wrapper in the bottom of each muffin cup, pressing it down to form a cup shape.
Add a small spoonful of refried beans (if using), then a layer of the taco meat, and sprinkle with cheese.
Place another wonton wrapper on top and repeat the layers: beans, meat, and cheese.
Bake: Pop them in the oven and bake for 15-18 minutes, until the wonton wrappers are crispy and golden brown, and the cheese is bubbly.
Top It Off: Let cool for a couple of minutes, then remove from the muffin tin. Add your favorite toppings—sour cream, diced tomatoes, jalapeños, cilantro, or guac.
Serve & Watch Them Disappear: These are SO GOOD, you’ll want to make a double batch!
Time & Nutrition:
Total Time: 35 minutes
Servings: 12 taco cupcakes
Calories: ~200 per cupcakeThese Taco Cupcakes are crispy, cheesy, and packed with all the taco flavor you love—in a fun, portable form. Bet you can’t eat just one! 
