By ragef.com This dish combines the classic flavors of tacos with a convenient, bite-sized presentation, making it perfect for parties, gatherings, or casual meals.
Each “cupcake” is filled with seasoned meat, cheese, fresh vegetables, and sauces, creating a burst of flavor and texture in every bite.
The recipe offers plenty of flexibility, allowing guests to customize their taco cupcakes with their favorite toppings.
Taco Cupcakes
Experience the delightful combination of Mexican flavors in a fun, bite-sized form with our Taco Cupcakes! These savory treats are perfect for parties, game days, or a unique twist on taco night, featuring layers of seasoned meat, cheese, and all your favorite taco toppings, all nestled in a crispy wonton wrapper.
Ingredients:
For the Taco Filling:
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup water
For the Cupcakes:
- 24 wonton wrappers
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced tomatoes
- 1/2 cup shredded lettuce
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
- Sour cream and salsa for topping
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a large skillet over medium heat, cook the ground beef until browned.
- Drain any excess fat.
- Add the taco seasoning and water, and simmer until the mixture thickens. Remove from heat.
- Place a wonton wrapper into each muffin cup, pressing it into the bottom and up the sides.
- Add a tablespoon of the seasoned ground beef into each cup, then sprinkle with cheddar and Monterey Jack cheese.
- Add another wonton wrapper on top of each cup, pressing down gently.
- Repeat the layering process with the remaining beef and cheese.
- Bake for 10-12 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.
- Remove the taco cupcakes from the oven and let them cool slightly in the pan before transferring them to a serving platter.
- Top each taco cupcake with diced tomatoes, shredded lettuce, black olives, and green onions.
- Add a dollop of sour cream and a spoonful of salsa on top of each for the perfect finishing touch.
Variations:
Classic Taco Cupcakes:
- Ingredients: Ground beef or turkey, taco seasoning, shredded cheddar cheese, lettuce, diced tomatoes, sour cream.
- Toppings: Salsa, guacamole, chopped cilantro.
Chicken Taco Cupcakes:
- Ingredients: Shredded chicken, taco seasoning, Monterey Jack cheese, corn, black beans.
- Toppings: Sliced jalapeños, diced avocado, lime crema.
Vegetarian Taco Cupcakes:
- Ingredients: Black beans, corn, bell peppers, onions, shredded cheese.
- Toppings: Sliced radishes, chopped cilantro, a drizzle of vegan sour cream.
Spicy Taco Cupcakes:
- Ingredients: Spicy chorizo or hot sausage, pepper jack cheese, diced green chilies.
- Toppings: Sriracha or hot sauce, pickled red onions.
Tips:
- Pre-cook Ingredients: Ensure that any meats or vegetables are cooked and seasoned before adding them to the cupcake pan to avoid excess moisture.
- Use a Cupcake Pan: Use a standard or mini cupcake pan to shape and bake the taco mixture into individual servings. Lining the pan with paper liners can help with easy removal.
- Layering: Start with a layer of cheese at the bottom to create a gooey base, then add the seasoned meat and top with more cheese before baking.
- Garnishing: Add fresh toppings like lettuce, tomatoes, and sauces after baking to maintain their crispness and flavor.
- Make Ahead: You can prepare the taco filling in advance and store it in the refrigerator until you’re ready to assemble and bake the cupcakes.
- Serving: Serve with a variety of condiments and garnishes on the side, so guests can customize their taco cupcakes to their taste.
These variations and tips will help you create delicious and visually appealing taco cupcakes for any occasion.
Serve these Taco Cupcakes warm, and enjoy the playful yet delicious take on traditional tacos!
Prep Time: 20 minutes
Cooking Time: 10-12 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
