Wonton Taco Cupcakes
Seasoned beef, cheddar, and salsa layered between wonton wrappers and baked in a muffin tin.
Equipment
- Twelve cup muffin tin
- Large skillet
- Cooking spray
Ingredients
Main Ingredients
- 16 oz ground beef
- 1 packet taco seasoning mix about 1 oz
- 1 cup shredded cheddar cheese
- 24 wonton wrappers
- ½ cup salsa
- ¼ cup sour cream
- ¼ cup diced tomatoes
- ¼ cup shredded lettuce
- ¼ cup sliced black olives optional
- 1 cooking spray as needed
Instructions
Cooking
- Preheat. Heat the oven to 375 degrees F and spray a 12 cup muffin tin with cooking spray.
- Cook the beef. Brown the beef in a large skillet over medium heat until it reaches 160 degrees F, drain the fat, and stir in the seasoning following the packet directions.
- Layer. Press one wrapper into each cup, add a spoonful of beef, cheese, and salsa, then top with a second wrapper, more beef, and more cheese.
- Bake. Bake 15 to 18 minutes until the wrappers are golden and crispy at the edges.
- Top. Cool the tin for a few minutes, then add sour cream, tomatoes, lettuce, and olives.
Notes
Substitutions: Use ground turkey in place of beef, or make mini cupcakes in a mini muffin tin and bake ten to twelve minutes. The original listed 12 wrappers, but two wrappers go in each cup, so 24 are used here.
Tips: Press the wrappers firmly so they hold the filling and do not overfill.
Storage: Refrigerate cooked cupcakes for three to four days. Nutrition does not include the optional olives.