Crispy Taco Cupcakes Recipe
Crispy Taco Cupcakes combine crunchy wonton wrappers with savory taco filling, melted cheese, and fresh toppings for a fun, bite-size treat.
Equipment
- Muffin Tin
- Skillet
- Oven
Ingredients
Taco Cupcakes Ingredients
- 12 wonton wrappers for taco cups
- 1 lb ground beef or ground turkey
- 2 tablespoons taco seasoning for seasoning the filling
- 1 cup black beans drained and rinsed
- 1 cup diced tomatoes fresh
- ½ cup corn kernels sweet
- 1 cup shredded cheese cheddar or Mexican blend
Optional Toppings
- sour cream for serving
- salsa for serving
- guacamole for serving
- jalapeños sliced, for serving
- chopped cilantro for garnish
Instructions
- In a skillet over medium heat, cook 1 lb ground beef until browned. Drain excess grease and stir in 2 tablespoons taco seasoning with a splash of water. Add 1 cup black beans, 1 cup diced tomatoes, and 1/2 cup corn kernels. Let simmer for a few minutes.
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin and press a wonton wrapper into each of 12 cups. Add a spoonful of taco filling into each cup.
- Sprinkle 1 cup shredded cheese evenly over each taco cup. For extra gooeyness, add a second layer of cheese before baking.
- Bake in the preheated oven for 10 to 15 minutes until the edges are golden and crispy. Optionally broil for an additional minute for extra crispiness.
- Allow the taco cupcakes to cool slightly. Top with sour cream, salsa, guacamole, sliced jalapeños, and chopped cilantro. Serve immediately while warm and crispy.
Notes
You can prepare these ahead of time and reheat in the oven or air fryer. They are perfect as appetizers or a fun dinner option!