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Mini Taco Cupcakes with Zesty Ground Beef and Cheese

Savory mini taco cupcakes perfect for appetizers or a fun meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Muffin tin Non-stick muffin tin recommended
  • Mixing bowls

Ingredients
  

Ground Beef Mixture

  • 1 pound Ground beef
  • 1 packet Taco seasoning
  • 0.5 cup Water

Toppings & Assembly

  • 12 wrappers Wonton wrappers
  • 1 cup Shredded cheddar cheese
  • 1 cup Shredded Monterey Jack cheese
  • 0.5 cup Sour cream
  • 0.25 cup Chopped green onions
  • 0.25 cup Diced tomatoes
  • 0.25 cup Sliced black olives optional
  • 1 Jalapeño, sliced optional
  • 1 Non-stick cooking spray

Instructions
 

  • Brown the ground beef in a skillet over medium-high heat; drain excess fat.
  • Stir in the taco seasoning and water; simmer for 5 minutes.
  • Preheat oven to 375°F (190°C). Lightly spray a muffin tin with non-stick cooking spray.
  • Place one wonton wrapper into each muffin cup, pressing gently to form a cup shape.
  • Fill each wonton cup with the ground beef mixture.
  • Top with shredded cheddar and Monterey Jack cheese.
  • Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  • Garnish with sour cream, green onions, tomatoes, olives, and jalapeños (optional) before serving.

Notes

These mini tacos are best served immediately after baking.