Description
These Taco Cupcakes are a fun and savory twist on traditional tacos, served in crispy wonton wrappers. Filled with seasoned ground beef, black beans, and topped with melted cheddar, they make the perfect bite-sized treat for your next taco night or party!
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup shredded cheddar cheese
- 24 wonton wrappers
- Optional toppings: sour cream, diced avocado, chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the taco seasoning, black beans, and diced tomatoes to the skillet. Cook for an additional 5 minutes.
- Line a muffin tin with wonton wrappers, pressing them gently into each cup.
- Spoon the beef mixture into each wonton cup, filling them to the top.
- Top each cup with shredded cheddar cheese.
- Bake in the preheated oven for 10-12 minutes, or until the wonton wrappers are golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
- Garnish with sour cream, diced avocado, and chopped cilantro, if desired.
Notes
- Feel free to customize the filling with your favorite taco toppings or add some hot sauce for extra spice.
- These Taco Cupcakes are best served fresh but can also be stored in an airtight container in the fridge for up to 2 days.
- You can substitute ground turkey or chicken for the ground beef for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes