Taco Cupcakes Wonton Cheese (Print Version)
Savory wonton cups layered with beef and cheese, garnished with fresh toppings. A party favorite.
# Ingredients:
→ Main Components
01 -
450 g ground beef
02 -
1 packet taco seasoning
03 -
120 ml water
04 -
24 wonton wrappers
→ Cheese Layer
05 -
100 g shredded cheddar cheese
06 -
100 g shredded Monterey Jack cheese
→ Fresh Toppings
07 -
75 g diced tomatoes
08 -
30 g shredded lettuce
09 -
30 g sliced black olives
10 -
25 g chopped green onions
→ Serving Condiments
11 -
Sour cream to garnish
12 -
Salsa for serving
# Instructions:
01 -
Preheat oven to 190°C and lightly grease a 12-cup muffin tin with oil.
02 -
In a large frying pan over medium heat, brown the ground beef. Drain excess fat, stir in taco seasoning and water, and cook until thickened. Remove from heat.
03 -
Press a wonton wrapper into each section of the muffin tin, ensuring it covers the bottom and sides.
04 -
Distribute a spoonful of the seasoned beef into each wonton, then top with cheddar and Monterey Jack cheeses.
05 -
Place a second wonton wrapper over each filled cup. Repeat layering with beef and cheeses.
06 -
Bake in the preheated oven for 10–12 minutes, or until the wrappers become golden and crispy, and the cheese is bubbling.
07 -
Allow the taco cupcakes to cool briefly in the pan before removing them and arranging on a serving plate.
08 -
Top each with diced tomatoes, shredded lettuce, black olives, and chopped green onions. Finish with a spoonful of sour cream and salsa before serving.
# Notes:
01 -
For best results, finely shred cheeses and drain excess beef fat to avoid soggy bottoms. Serve immediately for optimal texture.