Description
Mini Taco Cupcakes with Zesty Ground Beef and Cheese are bite-sized appetizers featuring layers of seasoned ground beef, melted cheddar and Monterey Jack cheeses, all encased in crispy wonton wrappers. Perfect for parties or family snacks, these flavorful cups are topped with sour cream, green onions, and fresh cilantro for an extra zing.
Ingredients
Main Ingredients
- 12 wonton wrappers
- 1 lb lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp taco seasoning
- 1 tbsp tomato paste
- 1/2 cup diced tomatoes with green chiles
- 2 tbsp olive oil
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Salt, to taste
- Black pepper, to taste
- 2 green onions, chopped
- 1/4 cup sour cream
- Fresh cilantro leaves, for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin to prevent sticking.
- Sauté Aromatics: In a skillet over medium heat, warm the olive oil and sauté the diced yellow onion and minced garlic until they become translucent and fragrant, about 3-4 minutes.
- Cook the Ground Beef: Add the lean ground beef to the skillet. Cook thoroughly, breaking it apart with a spatula until browned and no longer pink, about 6-7 minutes.
- Add Seasonings and Simmer: Stir in the taco seasoning, tomato paste, diced tomatoes with green chiles, salt, and black pepper. Lower the heat and simmer the mixture until it thickens slightly, about 5 minutes. Remove from heat.
- Form Wonton Cups: Place one wonton wrapper into each muffin cup, pressing gently to form a cup shape that conforms to the tin.
- Assemble Layers: Spoon a layer of the beef mixture into each wonton cup, then top with a sprinkle of cheddar and Monterey Jack cheeses. Place a second wonton wrapper over the filling, press gently, add more beef mixture, and finish with more cheese on top.
- Bake: Bake the assembled taco cupcakes in the preheated oven for 12 to 15 minutes, or until the wonton edges turn golden brown and crisp, and the cheese is fully melted.
- Cool Slightly and Serve: Allow the taco cupcakes to cool for a few minutes before carefully removing them from the muffin tin. Garnish each with a dollop of sour cream, chopped green onions, and fresh cilantro leaves. Serve warm.
Notes
- For a lighter version, substitute ground turkey or chicken instead of beef.
- Add chopped jalapeños or use pepper jack cheese to make the cupcakes spicier.
- These taco cupcakes reheat well in an air fryer for a few minutes to restore their crispness.
