Description
12 wonton wrappers
½ lb ground beef
1 tbsp taco seasoning
⅓ cup water
½ cup black beans, drained and rinsed
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup diced tomatoes
¼ cup sour cream
¼ cup sliced black olives
¼ cup chopped fresh cilantro
Cooking spray
Directions:
Preheat Oven: Set oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray.
Cook the Beef: In a skillet over medium heat, cook ground beef until browned. Drain excess fat, then stir in taco seasoning and water. Simmer for 2 minutes,
then mix in black beans.
Assemble the Cups: Press one wonton wrapper into each muffin tin cup. Add a spoonful of beef mixture, followed by shredded cheddar and Monterey Jack cheese.
Place another wonton wrapper on top and repeat the layers.
Bake: Bake for 12-15 minutes, or until golden brown and crispy.
Garnish & Serve: Top each taco cupcake with diced tomatoes, sour cream, black olives, and fresh cilantro. Serve warm.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 180 per cupcake Servings: 12 cupcakes
Step-by-Step Guide
1. Prepare the Pan: Preheat your oven to 375°F (190°C). Generously coat all 12 cups of a standard muffin tin with cooking spray to prevent sticking.
2. Cook the Filling: In a medium skillet over medium-high heat, cook ½ lb of ground beef until fully browned, breaking it apart with a spoon. Drain any excess grease. Add 1 tbsp of taco seasoning and ⅓ cup of water. Stir and simmer for 2 minutes until a thick sauce forms. Remove from heat and stir in ½ cup of drained black beans.
3. First Layer: Gently press one wonton wrapper into the bottom of each prepared muffin cup, ensuring the edges come up the sides.
4. Build the Base: Evenly divide the beef and bean mixture among the 12 cups. Top with a portion of the combined shredded cheddar and Monterey Jack cheeses.
5. Add the Top Layer: Place a second wonton wrapper over the cheese layer in each cup. Press down gently, then repeat with another layer of the remaining beef mixture and cheese.
6. Bake to Perfection: Place the muffin tin in the preheated oven. Bake for 12-15 minutes, or until the wonton wrappers are golden brown and crispy, and the cheese is fully melted.
7. Cool and Release: Let the taco cupcakes cool in the tin for 5 minutes. This allows them to set, making them easier to remove with a small offset spatula or fork.
Serving Suggestions
Serve these taco cupcakes warm as a fun appetizer, party snack, or light meal. For a complete spread, offer bowls of extra toppings like guacamole, pickled jalapeños, salsa, or a squeeze of lime juice. They pair wonderfully with a side of Mexican rice, a simple green salad, or a cool corn and avocado salad.
How-to Summary
Grease a muffin tin. Cook seasoned ground beef with black beans. Layer a wonton wrapper, the beef mix, and cheese in each cup. Top with a second wrapper and repeat the layers. Bake at 375°F for 12-15 minutes until golden. Garnish with tomatoes, sour cream, olives, and cilantro.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the cups (without baking) up to a day in advance. Cover the muffin tin tightly with plastic wrap and refrigerate. Add a few extra minutes to the baking time when cooking from cold.
Can I use a different protein? Absolutely. Ground turkey, chicken, or a plant-based meat alternative work perfectly. Ensure you cook and season them according to package directions.
My wonton wrappers are tearing. What should I do? Wonton wrappers dry out quickly. Keep the stack covered with a damp paper towel while you work. If one tears, simply use two overlapping wrappers for the layer.
How do I store and reheat leftovers? Store cooled cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven for about 10 minutes to restore crispiness. The microwave will make them soggy.
Can I freeze taco cupcakes? They freeze best before baking. Assemble, then freeze the entire muffin tin until solid. Transfer the frozen unbaked cups to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time.
Common Mistakes to Avoid
- Overfilling the Cups: This causes messy spillover and prevents even cooking. Fill each cup only about ¾ full.
- Skipping the Cooling Step: Removing the cupcakes immediately from the hot tin can cause them to fall apart. The 5-minute rest is crucial.
- Using Soggy Fillings: Ensure your black beans are well-drained and rinsed, and that the beef mixture isn’t too watery after simmering. Excess moisture leads to a soggy bottom wrapper.
- Not Pressing the Wrappers: Gently but firmly press the first wrapper into the corners of the muffin cup to create a sturdy, defined cup shape.
Conclusion
These Taco Cupcakes are a brilliant fusion of convenience and flavor, perfect for any occasion. By following this detailed guide and avoiding common pitfalls, you’ll create a crowd-pleasing dish that’s as fun to make as it is to eat. Their customizable nature and make-ahead potential make them a reliable go-to recipe. Enjoy the delicious, crispy results of your easy kitchen creation!
