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These Taco Cupcakes are a fun and creative twist on traditional tacos, combining all the flavors of a taco in a bite-sized, cupcake-like form. They’re perfect for parties, game day, or a fun family dinner. Here’s how to make them:
Taco Cupcakes
Ingredients
- 1 lb (450g) ground beef
- 1 packet taco seasoning
- 1 cup (100g) shredded cheddar cheese
- 1 cup (100g) shredded Monterey Jack cheese
- 24 wonton wrappers
- 1/2 cup (120g) sour cream (for serving)
- Optional toppings: diced tomatoes, sliced jalapeños, chopped green onions, guacamole, or salsa
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
- Cook the ground beef:
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the taco seasoning and the amount of water specified on the packet. Simmer for 5 minutes, then remove from heat.
- Assemble the taco cupcakes:
- Place one wonton wrapper in the bottom of each muffin cup, pressing it down gently.
- Layer a spoonful of the seasoned ground beef into each cup, followed by a sprinkle of cheddar and Monterey Jack cheeses.
- Add another wonton wrapper on top, pressing it down gently, and repeat the layers (beef and cheese).
- Bake:
- Bake for 12-15 minutes, or until the wonton wrappers are golden brown and the cheese is melted.
- Serve:
- Let the taco cupcakes cool in the muffin tin for 5 minutes, then carefully remove them.
- Top with a dollop of sour cream and any additional toppings you like, such as diced tomatoes, jalapeños, or green onions.
Tips
- Make ahead: Assemble the taco cupcakes the night before, cover, and refrigerate. Bake them fresh when ready to serve.
- Add-ins: Include black beans, corn, or diced bell peppers in the beef mixture for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
These Taco Cupcakes are a fun and delicious way to enjoy all your favorite taco flavors in a unique and portable form. Perfect for any occasion! 🌮🧁
