Mini Taco Cupcakes (Print version)
Crispy wonton cups filled with taco beef, beans, cheese, and fresh toppings for an easy party bite.
# Ingredients:
For the taco filling
01 -
1 lb (450 g) lean ground beef
02 -
1 tablespoon taco seasoning
03 -
1/4 cup (60 ml) water
04 -
1/2 cup (130 g) refried beans
05 -
1/3 cup (80 g) salsa, not too watery
For the cups
06 -
24 square wonton wrappers
07 -
1 1/2 cups (170 g) shredded cheddar or Mexican blend cheese
08 -
Cooking spray or 1 teaspoon oil for the pan
For topping
09 -
1 cup (35 g) shredded lettuce
10 -
1/2 cup (75 g) diced tomatoes
11 -
1/3 cup (80 g) sour cream
12 -
2 tablespoons sliced jalapenos, optional
13 -
2 tablespoons chopped cilantro, optional
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan with cooking spray or a thin coating of oil.
02 -
Cook the ground beef in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles. Drain off excess fat.
03 -
Stir in taco seasoning and water. Cook for 1 minute, then stir in refried beans and salsa until the mixture is thick and evenly combined.
04 -
Press one wonton wrapper into each muffin cup. Add about 1 tablespoon beef filling and 1 tablespoon cheese. Add a second wonton wrapper turned slightly, then repeat with more filling and cheese.
05 -
Bake for 12-14 minutes, until the wonton edges are golden brown and the cheese is melted. Let rest in the pan for 3 minutes.
06 -
Lift the taco cupcakes from the pan. Top with shredded lettuce, diced tomato, sour cream, jalapenos, and cilantro. Serve warm.
# Good to know:
01 -
Makes 12 taco cupcakes, about 2 per serving.
02 -
Use thick salsa so the wonton bottoms stay crisp.
03 -
Best served warm within 15 minutes of baking.