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Taco Cupcakes

Taco cupcakes with golden crispy wonton (or tortilla) cups filled with seasoned beef, cheddar, and fresh toppings. Built for finger food and party appetizer serving, with crunchy shells that stay crisp when you fill and top right before eating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers or small flour tortillas
  • 12 wonton wrappers or small flour tortillas 12 shells total
ground beef
  • 1 lb ground beef
taco seasoning
  • 2 tbsp taco seasoning
water
  • 0.25 cup water
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
sour cream
  • 0.5 cup sour cream
diced tomato
  • 0.25 cup diced tomato
diced red onion
  • 0.25 cup diced red onion
diced jalapeño
  • 0.25 cup diced jalapeño
cilantro
  • 2 tbsp cilantro, chopped
lettuce, shredded
  • 1 cup lettuce, shredded Use enough to layer the bottom of each cup
oil for the muffin tin
  • 1 tbsp oil for the muffin tin

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the crispy shells
  1. Preheat oven to 375°F and lightly oil a standard muffin tin so the shells release easily.
  2. Press wonton wrappers or small flour tortillas into each muffin cup to form a shell with an even base.
  3. Bake shells for 8-10 minutes at 375°F until golden and crispy, then remove and set aside.
Season the beef
  1. Brown ground beef in a skillet over medium-high heat until cooked through.
  2. Drain excess fat, then stir in taco seasoning and water.
  3. Simmer for 2-3 minutes until the mixture is thick and evenly seasoned.
Fill and top
  1. Fill each tortilla cup with lettuce, shredded as the first layer.
  2. Spoon seasoned beef over the lettuce.
  3. Sprinkle shredded cheddar cheese over the beef so it melts slightly from the hot filling.
  4. Add a dollop of sour cream on top of each taco cupcake.
  5. Garnish each with diced tomato, diced red onion, diced jalapeño, and cilantro, chopped.
  6. Serve immediately while shells are crispy.

Notes

Keep the filling hot but assemble right before serving so the wonton/tortilla shells stay crisp. Store baked empty shells in an airtight container at room temperature for up to 1 day; refrigerate assembled cupcakes up to 2 days (they will soften). Freeze the baked shells for up to 1 month, then re-crisp in a 375°F oven for 5-7 minutes before filling. For a lighter option, swap the ground beef for 93% lean beef or ground turkey and use reduced-fat cheddar and sour cream.