Taco Cupcakes with Wonton Wrappers and Flavorful Beef (Print version)

Crispy wonton taco cupcakes layered with seasoned ground beef, melted cheese, salsa, and fresh toppings.

# Ingredients:

For the beef filling

01 - 1 tablespoon olive oil
02 - 1/2 cup finely diced yellow onion
03 - 1 lb (450 g) lean ground beef
04 - 2 tablespoons tomato paste
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/3 cup (80 ml) water

For the cups

13 - Nonstick cooking spray or neutral oil, for the muffin pan
14 - 24 square wonton wrappers
15 - 1 1/2 cups (170 g) shredded cheddar Jack cheese

For topping

16 - 1/2 cup (120 g) salsa or pico de gallo, drained if watery
17 - 1/3 cup (80 g) sour cream
18 - 2 green onions, thinly sliced
19 - 1/4 cup chopped cilantro
20 - Pickled jalapeno slices, optional

# Instructions:

01 - Preheat the oven to 375 F. Grease a 12-cup muffin pan well, making sure the upper edges are coated too.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, then add the ground beef and break it into small crumbles. Cook until browned and no longer pink.
03 - Drain excess fat if needed. Stir in tomato paste, chili powder, cumin, paprika, garlic powder, oregano, salt, pepper, and water. Simmer for 2-3 minutes until thick and glossy.
04 - Press one wonton wrapper into each muffin cup. Add about 1 tablespoon of beef filling and a small sprinkle of cheese to each cup.
05 - Press a second wonton wrapper into each cup, turning it slightly so the corners sit in a new direction. Add the remaining beef and cheese on top.
06 - Bake for 12-15 minutes, until the wonton edges are crisp and golden and the cheese is melted. Let the cups rest in the pan for 3 minutes.
07 - Loosen the edges gently and transfer the cups to a platter. Top with salsa, sour cream, green onions, cilantro, and pickled jalapenos if using. Serve warm.

# Good to know:

01 - Best served warm, shortly after baking.
02 - Use drained salsa or pico de gallo to keep the wrappers crisp.
03 - Cook ground beef to 160 F.

Back