Description
These Mini Taco Cupcakes are a delightful twist on traditional tacos, featuring zesty ground beef, gooey cheese, and savory black beans nestled in crispy wonton wrappers. Perfect for parties or a fun weeknight dinner!
Ingredients
For the Zesty Ground Beef:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning (or homemade)
- 1/4 cup water
For the Cupcakes:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 24 small wonton wrappers
- 1/2 cup canned black beans (drained and rinsed)
- 1/2 cup salsa
- 1/4 cup chopped green onions
- Sour cream, diced tomatoes, and sliced jalapeños for topping (optional)
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with nonstick cooking spray.
- Cook Zesty Ground Beef: Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat. Stir in taco seasoning and water, simmer until thickened.
- Assemble Taco Cupcakes: Place a wonton wrapper in each muffin cup. Add black beans, beef mixture, cheeses in layers. Repeat and top with cheese. Bake for 15–18 minutes.
- Finish and Serve: Cool slightly, then top with green onions, sour cream, tomatoes, jalapeños if desired.
Notes
- Swap ground beef for a lighter version with ground turkey or plant-based crumbles.
- Great for game day, parties, or as a fun weeknight dinner.
