Taco Cupcakes Recipe – Taco meat, black beans, and cheese baked in wonton wrappers in a muffin pan. Top with your favorite taco toppings. Kids (and adults) love these! Great for lunch, dinner or parties!!
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Pin This RecipeA while back I made some lasagna cupcakes – individual lasagnas made with won ton wrappers instead of pasta noodles. They were great! I had so much fun making the lasagna cupcakes that I decided to make some taco cupcakes.
I kept this pretty simple. I used my basic taco meat recipe and just added some black beans. You could add some green peppers or olives if you really wanted to jazz it up. We topped the cupcakes with some homemade salsa and sour cream. I didn’t have any lettuce or I would had added lettuce on top too. We served the cupcakes along side our favorite Mexican Rice. This was a great twist on regular tacos. We both loved it!
WATCH How to Make Taco Cupcakes
Taco Cupcakes
Ingredients:
- 1 lb ground beef
- 1 (1-oz) package taco seasoning
- ⅔ cup water
- 1 can black beans, drained
- 2 cups shredded cheddar cheese shredded
- 36 wonton wrappers
- your favorite taco toppings cheese, sour cream, lettuce, tomatoes, etc
- cooking spray
Instructions:
- Preheat oven to 375ºF.
- Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.
- Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers – wonton, taco meat and cheese.
- Bake for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.
Notes:
Steph
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I will be making these for my next book club!! I want one now!
Hi just stopping over to say I made your cupcakes and we both enjoyed very much. I have them posted on my web page
thewednesdaybaker.blogspot.com
thank you for a nice recipe.
andi
JG:
Try putting your empty wonton wrappers in the oven for 5-7 minutes before you put the filling in.
LOVE these! Looking for advice though. Mine don't get brown/crispy on the bottom, just kind of mushy. Thought maybe I used too much nonstick spray the first time so I used less tonight with same results. I also tried cooking them a little lower in the oven. Any advice or tips?
Do you think cut-to-fit corn or flour tortillas would work instead of the wonton wrappers?
Lksnky – absolutely! I think corn or flour tortillas would be good.
Thanks for the idea, this is really good. I added cilantro to the toppings, its a great.
Thanks for the idea, this is really good. I added cilantro to the toppings, its a great.
O i also added a pack of taco bell rice to the meat mixture on my second batch gave it a little something extra other then that i didnt even add sour cream! yum thanks again! 🙂
Just made these! yum! ive been making a sausage ranch red pepper flake version for years but this was really good if ur in the mood for tacos which i was 🙂 tysm! everything u post is amazing!
Making these right now! yummy
Super recipe and such GORGEOUS PICTURES!!!! Mmmm, the family is gonna love these tonight!
Thanks so much!!
Suzy – I think you could microwave them and they would be ok. It would be best to reheat in the toaster oven if you have one – that way they would be crispy
Any tips on reheating these? I'm wanting to make these for a pot luck at work! They look delish!
These look amazing! We love Mexican in our house, so there are a must try! Thanks for sharing !
I made these last night and they came out exactly like this! Everyone enjoyed them and it was awesome 🙂