Taco Cupcakes Wonton Cheese
Taco Cupcakes Wonton Cheese are a delightful twist on traditional tacos, combining your favorite taco flavors in a convenient cupcake form, perfect for parties or a weeknight meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 days. To reheat, place in the oven at 180°C for about 5-10 minutes or until heated through. For extra flavor, add some chopped onions or bell peppers to the meat mixture.