Taco Cupcakes Recipe
Ingredients:
12 wonton wrappers
1 lb ground beef (or ground turkey)
1 tablespoon olive oil
1 packet taco seasoning (or homemade: 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, ¼ teaspoon salt)
⅓ cup water
1 cup shredded cheddar or Mexican blend cheese
½ cup refried beans (optional, for extra creaminess)
½ cup diced tomatoes
¼ cup chopped green onions
¼ cup sour cream (for topping)
¼ cup guacamole (optional, for topping)
Directions:
Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Cook the beef: Heat olive oil in a skillet over medium heat. Add ground beef, breaking it up with a spatula. Cook until browned, about 5-6 minutes. Drain excess grease.
Season the beef: Stir in taco seasoning and water, then simmer for 2-3 minutes, until the sauce thickens. Remove from heat.
Assemble the taco cups:
Place one wonton wrapper in each muffin cup, pressing it down to form a base.
Add a teaspoon of refried beans (if using) and a tablespoon of taco meat.
Sprinkle with cheese and top with another wonton wrapper, pressing gently.
Repeat with another layer of meat and cheese.
Bake to perfection: Bake for 12-15 minutes, or until the wontons are crispy and golden brown.
Garnish and serve: Remove from the muffin tin and top with diced tomatoes, green onions, sour cream, and guacamole.