Description
These Spicy Mexican Taco Cupcakes are a fun and flavorful twist on classic tacos, featuring seasoned ground beef, black beans, corn, and melted cheese layered between crispy wonton wrappers. Perfect for parties or a creative family dinner, they combine the delicious textures of crunchy taco shells and gooey cheese in a convenient cupcake form.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1 packet taco seasoning mix
- 3/4 cup water
Cheeses
- 1 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Base
- 24 wonton wrappers
Fillings
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup salsa
- 1/4 cup sliced black olives
- 1 jalapeño, sliced
Garnish
- Fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the taco cupcakes later.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until it is browned and fully cooked, which should take about 5 to 7 minutes.
- Season Meat: Drain the excess fat from the cooked beef, then add the taco seasoning mix and water. Stir everything together and let it simmer for about 2 minutes until the mixture thickens.
- Prepare Cheese Mix: In a large bowl, combine the shredded Cheddar and Monterey Jack cheeses, mixing them evenly.
- Form Wonton Base: Lightly grease a muffin tin and place one wonton wrapper in each cup, pressing it gently to form a base for the taco cupcakes.
- Add First Layer: Spoon a tablespoon of the seasoned taco meat mixture into each wonton-lined cup, then add a few black beans, corn kernels, and a bit of salsa on top.
- Build Layers: Place another wonton wrapper on top of the fillings in each cup. Add a second layer of the taco meat, beans, corn, and salsa.
- Top with Cheese and Toppings: Sprinkle the mixed cheeses over the top of each cup, then add a few slices of black olives and one slice of jalapeño to each.
- Bake: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until the wonton wrappers turn golden and the cheese is melted and bubbly.
- Cool and Remove: Take the muffin tin out of the oven and let the taco cupcakes cool slightly for easier removal from the tin.
- Garnish and Serve: Garnish each taco cupcake with freshly chopped cilantro and serve them warm for the best flavor experience.
Notes
- For a spicier kick, add extra jalapeño slices or a dash of hot sauce to the meat mixture.
- Wonton wrappers crisp up nicely to create a sturdy yet crunchy taco ‘shell’. Ensure they are well-pressed into the muffin tin to avoid leakage.
- Feel free to customize the toppings with diced tomatoes, avocado, or sour cream for added flavor and texture.
- Use fresh or frozen corn kernels based on availability; just thaw frozen ones before assembling.
- These taco cupcakes can be made ahead and reheated in the oven to maintain crispness.
