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A Fun Twist on Taco Night: My Taco Cupcakes Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 120 kcal

Ingredients
  

  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 24 wonton wrappers
  • 1 ½ cups salsa (for serving)
  • 1 ½ cups cups sour cream (for serving
  • 1 ½ cups guacamole (for serving)

Instructions
 

  • Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
  • Cook ground beef in a skillet over medium heat until browned, breaking it up with a spoon. Drain off any excess grease.
  • Stir in taco seasoning and follow package directions. Remove from heat.
  • Press one wonton wrapper into each muffin cup, letting the edges hang over the sides.
  • Spoon about 2-3 tablespoons of the beef mixture into each wrapper.
  • Top with a spoonful of black beans and a sprinkle of cheddar cheese.
  • Fold the edges of the wonton wrappers over the filling, pinching to seal.
  • Bake for 18-20 minutes, or until the wrappers are golden brown and crispy.
  • Serve with salsa, sour cream, and guacamole.

Notes

  • For extra flavor, add a pinch of red pepper flakes to the beef mixture.
  • You can substitute ground turkey or chicken for the ground beef.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.