Description
These Taco Cupcakes are a fun and delicious twist on traditional tacos, layered with seasoned ground beef, black beans, and cheddar cheese baked inside crispy wonton wrappers. Perfect for parties or a family dinner, they are easy to prepare and customizable with your favorite taco toppings like salsa, sour cream, guacamole, and cilantro.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef (96% lean)
- 1 packet (1 ounce) taco seasoning
- 2/3 cup water
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 36 wonton wrappers
Toppings
- Salsa
- Sour cream
- Guacamole
- Cilantro
Instructions
- Brown the Beef: Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, brown and crumble the ground beef. Once cooked, drain off any excess grease to keep the mixture lean.
- Prepare the Meat Mixture: Stir in the taco seasoning, water, and black beans to the beef. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes until the water is mostly absorbed and flavors meld together.
- Assemble the Taco Cupcakes: Spray 18 regular muffin cups with cooking spray to prevent sticking. Place one wonton wrapper inside each muffin cup. Divide half of the meat mixture evenly between the cups. Sprinkle half of the shredded cheddar cheese over the meat layer. Add a second wonton wrapper on top, then repeat with the remaining meat mixture and cheese, creating layered ‘cupcakes.’
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the cheese is bubbly and the wonton wrappers are golden brown and crispy.
- Rest and Serve: Allow the taco cupcakes to stand for about 5 minutes after baking to set. Serve warm topped with your favorite taco toppings such as salsa, sour cream, guacamole, and cilantro for extra flavor and freshness.
Notes
- Using lean ground beef helps keep the calorie and fat content lower.
- Wonton wrappers can be found in the refrigerated section of most grocery stores or Asian markets.
- You can substitute black beans with pinto beans or skip beans altogether if preferred.
- For a vegetarian option, replace the beef with cooked lentils or plant-based ground meat substitute.
- Store leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
