I remember the first time I made these taco wonton cupcakes was out of sheer desperation. I opened the fridge to a hodgepodge of leftovers, including half a pack of wonton wrappers from a failed dumpling attempt, some queso dip I’d bought at the store on a whim, and of course, ground beef. I made a taco wonton recipe using a muffin tin instead of making ordinary tacos for the hundredth time. And they turned out yummy! Now, they are a family favorite for game nights or casual get-togethers.

 

Sometimes it’s fun to relax the taco ritual many home have but do a little change up! These Taco Wonton Cupcakes combine all the greatest ingredients of a taco which are seasoned beef, creamy queso, chunky black beans, and spicy salsa in a crispy wonton shell. These mini taco lasagnas are crunchy and gooey, totally worth trying. What is more, they’re easy to make, portion controlled, great for a crowd. These taco cups little bins are a game changer for any kind of get together, meal prepping for the week, or just an evening meal.

 

 

Ingredients:

2 tsp chili oil (found in the Asian ingredients)
Three fourths of a pound of 95 percent lean ground beef.
4 teaspoons taco seasoning.
One cup of canned black beans, washed and drained.
3/4 cup chunky salsa.
I need 24 wonton wrappers, they are found in the produce section
Use either white dipping cheese or nacho cheese.
4 oz sharp cheddar cheese that is 50% less fat shreds

 

Equipment:

12-cup standard muffin tin.
Cooking spray.
Large skillet or sauté pan.
Mixing spoon or spatula.
Measuring spoons and cups.

 

Instructions:

Preheat the oven to 375°F. Spray a 12-cup muffin tin and keep it aside for further use.

 

Cook the filling. Heat the chili oil in a big frying pan on medium-high. Put the ground beef in the pan and use a spoon to break it apart until it browns completely. Stir in the taco seasoning, followed by the black beans. Stir to heat the beans through, cooking for 1-2 more minutes. Take the skillet off the heat and stir through the salsa till combined.

 

Assemble the taco cupcakes. To shape the wonton wrappers like a bowl, press a wonton wrapper into the bottom of each muffin cup. Spoon a teaspoon of queso dip into each wonton cup and spread it evenly on the base. Scoop approximately fifty percent of the meat and bean blend into the cups. Sprinkle half of the shredded cheese over the top.

 

Create a second layer. Press the one-done wrapper on top of the cheese, gently pressing down. Layer the last of the queso, taco filling, and cheese the same way again.

 

Bake to perfection. Put the muffin tin in the oven and bake for 18-20 minutes until the wonton edges are golden brown and crispy.

 

Cool and serve. Once out of the oven, allow the taco cupcakes to cool in the tin for 5 minutes. Serve warm with your favorite toppings!

 

Tips for the Best Taco Wonton Cupcakes:

Prevent sticking. After baking, let the taco cupcakes cool slightly before removing them, even when using cooking spray. This helps them set and prevents them from tearing.
Customize the spice level. Love extra heat? Use spicy salsa or add some diced jalapeños to the filling.

Make them vegetarian. Try cooked lentils, crumbled tofu, or a meat substitute as a replacement for ground beef.

Crispier edges. To achieve an even crisper result, spray the wonton wrappers lightly with cooking spray.

Variations:

You can use shredded rotisserie chicken mixed with taco seasoning and salsa instead of the ground chicken in the recipe.

Buffalo Chicken Wonton Cups: Use shredded chicken, toss with buffalo sauce and ranch, then top with shredded mozzarella.
Breakfast Wonton Cups are a fun way to enjoy scrambled eggs, sausage crumbles and cheese.
For a hearty vegetarian option, fill them with sautéed mushrooms, bell peppers, and black beans.

 

 

FAQs:

1. Can I make these ahead of time?

Yes! You can put the taco wonton cupcakes together the day before and keep them in the fridge until you’re ready. When ready to eat, bake as directed. You can also heat up any leftovers in the oven at 350 degrees for 8 minutes so it stays crispy.

 

2. Can I freeze these?

Absolutely! After baking, allow them to fully cool and then freeze in a container. To heat them up, put them frozen straight into the oven at 375F for 10-12 minutes or until heated through.

 

3. What toppings go well with these?

Think of your favorite taco toppings! All of these work well: sour cream, guacamole, diced tomatoes, shredded lettuce, hot sauce.

 

4. Can I use different types of cheese?

Of course! Cheddar works well, but you could also use Monterey Jack, pepper jack, or a Mexican cheese blend if you like.

 

Serving Suggestions:

These taco wonton cupcakes are ideal for a party appetizer, a unique taco night, or an option for meal prep. You can serve these taco wonton cupcakes with a fresh salad, Mexican-style rice, or a side of guacamole and chips. You can also enjoy them with a margarita or agua fresca if you wish!

 

These Taco Wonton Cupcakes show you that the best recipes can come from a little creativity (and a near-empty fridge)! They’re crispy, cheesy, and full of all the tava flavors, but in a perfectly portioned, bite-sized package. No matter what the occasion is, Taco Wonton Cupcakes will please many visitors at a potluck dinner, quick weeknight dinner, or just for taco night. This is a simple and delicious recipe for taco bites that everyone will love!