Taco Cupcakes – A Bite-Sized Twist on Taco Night

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

Prepare the Taco Filling:
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then add the taco seasoning and water. Simmer the mixture until it thickens, about 5-7 minutes. Remove from heat.

Assemble the Cupcakes:
Place a wonton wrapper into each muffin cup, pressing it into the bottom and up the sides. Add about 1 tablespoon of the seasoned ground beef mixture to each cup, followed by a sprinkle of cheddar and Monterey Jack cheeses.

Layer and Bake:
Top each filled cup with another wonton wrapper, pressing gently. Repeat the layering process with the remaining beef and cheese. Bake for 10-12 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

Cool and Garnish:
Remove the taco cupcakes from the oven and allow them to cool slightly in the pan. Then, transfer them to a serving platter.

Top with Taco Toppings:
Garnish each taco cupcake with diced tomatoes, shredded lettuce, sliced black olives, and chopped green onions. Add a dollop of sour cream and a spoonful of salsa on top for the perfect finishing touch.

Serving and Storage Tips