Taco Cupcakes
Why Make This Recipe
Taco Cupcakes Wonton Cheese are a fun and tasty twist on traditional tacos. They combine the flavors of your favorite taco ingredients in a cute cupcake form. These little bites are great for parties, family gatherings, or even as a weeknight meal. They are easy to make, delicious, and sure to impress your friends and family. Plus, they are perfect for kids who love handheld food!
How to Make Taco Cupcakes Wonton Cheese
Ingredients:
- 450 g ground beef
- 1 packet taco seasoning
- 120 ml water
- 24 wonton wrappers
- 100 g shredded cheddar cheese
- 100 g shredded Monterey Jack cheese
- 75 g diced tomatoes
- 30 g shredded lettuce
- 30 g sliced black olives
- 25 g chopped green onions
- Sour cream to garnish
- Salsa for serving
Directions:
- Preheat oven to 190°C and lightly grease a 12-cup muffin tin with oil.
- In a large frying pan over medium heat, brown the ground beef. Drain excess fat, stir in taco seasoning and water, and cook until thickened. Remove from heat.
- Press a wonton wrapper into each section of the muffin tin, ensuring it covers the bottom and sides.
- Distribute a spoonful of the seasoned beef into each wonton, then top with cheddar and Monterey Jack cheeses.
- Place a second wonton wrapper over each filled cup. Repeat layering with beef and cheeses.
- Bake in the preheated oven for 10–12 minutes, or until the wrappers become golden and crispy, and the cheese is bubbling.
- Allow the taco cupcakes to cool briefly in the pan before removing them and arranging on a serving plate.
- Top each with diced tomatoes, shredded lettuce, black olives, and chopped green onions. Finish with a spoonful of sour cream and salsa before serving.
How to Serve Taco Cupcakes Wonton Cheese
Serve Taco Cupcakes warm, straight from the oven or at room temperature. They make a great appetizer or snack, and everyone can help themselves. Place them on a large platter and let guests load up their cupcakes with toppings like sour cream and salsa. They’re perfect for grabbing and enjoying with friends!
How to Store Taco Cupcakes Wonton Cheese
If you have any leftovers, store them in an airtight container in the refrigerator. They will stay good for about 3 days. To reheat, simply place them in the oven at 180°C for about 5-10 minutes or until heated through. You can also pop them in the microwave for a quicker option, but the oven keeps the wrappers crispy.
Tips to Make Taco Cupcakes Wonton Cheese
- For extra flavor, you can add some chopped onions or bell peppers to the meat mixture while cooking.
- Make sure the wonton wrappers are pressed well into the muffin tin so that they hold their shape.
- Feel free to adjust the cheese types; mozzarella or pepper jack can also be delicious options.
- If you want a bit of spice, add some jalapeños or a sprinkle of cayenne pepper to the meat.
Variation
You can customize these taco cupcakes by using different proteins like ground turkey or chicken. For a vegetarian option, try using black beans or lentils instead of meat. You can also add in other toppings like corn or avocado for a different twist.
FAQs
1. Can I use something other than wonton wrappers?
Yes! You can use flour tortillas or corn tortillas cut into circles, though the texture will be slightly different.
2. Can I freeze Taco Cupcakes?
Absolutely! You can freeze them before baking. Just thaw them in the fridge overnight before baking as directed.
3. How spicy are these?
The spice level mostly depends on the taco seasoning you use. You can choose mild or spicy seasoning to match your taste preference.
Taco Cupcakes Wonton Cheese
Ingredients
For the taco filling
- 450 g ground beef
- 1 packet taco seasoning
- 120 ml water
For the cupcake base
- 24 pieces wonton wrappers
For topping
- 100 g shredded cheddar cheese
- 100 g shredded Monterey Jack cheese
- 75 g diced tomatoes
- 30 g shredded lettuce
- 30 g sliced black olives
- 25 g chopped green onions
- to taste sour cream for garnish
- to serve salsa
Instructions
Preparation
- Preheat oven to 190°C and lightly grease a 12-cup muffin tin with oil.
- In a large frying pan over medium heat, brown the ground beef. Drain excess fat, stir in taco seasoning and water, and cook until thickened. Remove from heat.
- Press a wonton wrapper into each section of the muffin tin, ensuring it covers the bottom and sides.
Assembly
- Distribute a spoonful of the seasoned beef into each wonton, then top with cheddar and Monterey Jack cheeses.
- Place a second wonton wrapper over each filled cup. Repeat layering with beef and cheeses.
Baking
- Bake in the preheated oven for 10–12 minutes, or until the wrappers become golden and crispy, and the cheese is bubbling.
- Allow the taco cupcakes to cool briefly in the pan before removing them and arranging on a serving plate.
Serving
- Top each with diced tomatoes, shredded lettuce, black olives, and chopped green onions.
- Finish with a spoonful of sour cream and salsa before serving.
