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Taco Cupcakes

Crispy wonton cups filled with seasoned ground beef, melted cheddar and Monterey Jack cheeses, and topped with fresh diced tomatoes, shredded lettuce, black olives, and green onions. A playful, handheld take on tacos that's perfect for parties or casual meals.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Snacks & Appetizers
Cuisine: American
Servings: 12 servings
Calories: 250kcal
Author: Samantha Jones

Ingredients

  • 1 lb ground beef
  • 1 packet taco seasoning (check for no pork or alcohol)
  • 1/2 cup water
  • 24 wonton wrappers
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded lettuce
  • 1/4 cup sliced black olives
  • 1/4 cup chopped green onions
  • Sour cream
  • Salsa

Instructions

  • Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin
  • Brown 1 lb ground beef in a skillet, drain excess grease
  • Stir in taco seasoning and 1/2 cup water; simmer 3-5 minutes
  • Place one wonton wrapper in each muffin cup
  • Spoon 1 tablespoon beef into each wrapper, top with cheddar and Monterey Jack cheese
  • Add a second wonton wrapper, spoon another 1 tablespoon beef and cheese on top
  • Bake 10-12 minutes until golden
  • Top with salsa and sour cream before serving

Notes

Ensure taco seasoning contains no pork/alcohol derivatives
Substitute ground beef with plant-based alternative for vegetarian version
Assemble up to 24 hours in advance; refrigerate and bake just before serving