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Easy Taco Cupcakes

Savory bite-sized taco cups made with crispy wonton wrappers, stuffed with juicy seasoned ground beef and melted cheddar cheese, topped with fresh pico de gallo and sour cream.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Appetizer, Main Course
Cuisine: Mexican-American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Savory Cups
  • 24 sheets wonton wrappers
  • 1 lb lean ground beef 85/15
  • 1 packet taco seasoning about 1 oz
  • 0.5 cup water or beef broth
  • 1.5 cups sharp cheddar cheese freshly grated, divided
Fresh Toppings
  • 0.5 cup sour cream
  • 1 cup pico de gallo diced tomatoes, onions, jalapeño, cilantro

Equipment

  • 12-cup Muffin Tin
  • Large Skillet
  • Cooking spray

Method
 

  1. Preheat oven to 375°F (190°C) and generously spray a 12-cup muffin tin with non-stick cooking spray.
  2. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain excess grease.
  3. Add taco seasoning and water to the beef. Simmer for 3-4 minutes until the sauce thickens and coats the meat.
  4. Press one wonton wrapper into the bottom of each muffin cup. Sprinkle a tiny pinch of cheese, then top with a second wrapper, turning it to offset the corners.
  5. Sprinkle another small pinch of cheese into the bottom of the top wrapper to create a moisture barrier.
  6. Divide the seasoned meat evenly among the 12 cups. Top generously with the remaining grated cheddar cheese.
  7. Bake for 10-12 minutes until the wrapper edges are golden and crispy and the cheese is melted and bubbly.
  8. Let rest in the pan for 5 minutes before gently removing. Top each warm cup with sour cream and fresh pico de gallo before serving.

Notes

Do not skip the cheese barrier between the wrappers and the meat, as this keeps the cups crispy instead of soggy. Reheat leftovers in an air fryer or oven, never a microwave.