If tacos and finger food had a delicious little baby, you’d get these Taco Cupcakes—a handheld, crispy, cheesy twist on a Tex-Mex favorite. Made with wonton wrappers, seasoned beef, and a mix of cheddar and Monterey Jack cheese, each one is layered, baked, and topped to taco perfection.
These are perfect for parties, game day spreads, or family taco night when you want something fun, fast, and totally crave-worthy.
Why I Love This Recipe
These taco cupcakes are:
- Fun and interactive—kids and adults love building their own toppings
- Layered and crispy thanks to the baked wonton shells
- Great for meal prep—reheat like a dream
- Perfect for parties—no plates required!
They’re also endlessly customizable—swap the protein, change the cheese, or go wild with toppings.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning (or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 24 wonton wrappers
- ½ cup sour cream (for topping)
- ½ cup salsa (for topping)
- ¼ cup chopped green onions (for garnish)
Optional Toppings:
- Diced tomatoes
- Guacamole
- Sliced jalapeños
- Sliced black olives
Swaps and Notes
- Meatless? Use black beans or seasoned lentils instead of beef.
- Want spice? Add hot sauce or crushed red pepper to the beef mix.
- Cheese mix: Pepper Jack, cotija, or queso fresco all work.
- Make ahead: Assemble and refrigerate unbaked—then bake fresh.
Step-by-Step Instructions
🔹 Step 1: Preheat and Prep
Preheat oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin.
🔹 Step 2: Cook the Beef
In a skillet over medium heat, cook ground beef until browned.
Drain any excess fat, then stir in taco seasoning and cook according to the packet instructions.
Remove from heat.
🔹 Step 3: Build the Taco Cupcakes
Place a wonton wrapper into each muffin cup, pressing gently to form a base.
Add a spoonful of seasoned beef, a sprinkle of cheddar, and a layer of Monterey Jack.
Top with a second wonton wrapper and repeat the layers: beef, cheddar, and Monterey Jack.
🔹 Step 4: Bake
Bake for 10–12 minutes, until the cheese is melted and the wonton wrappers are golden and crispy.
Let cool for 5 minutes before removing from the tin.
🔹 Step 5: Top and Serve
Top each cupcake with:
- A dollop of sour cream
- A spoonful of salsa
- Sprinkle of chopped green onions
Add any other toppings as desired and serve warm.
Tips for Success
- Double up the wrappers: Two layers help hold in all that cheesy goodness.
- Press gently but firmly: Get those wrappers snug in the tin so they crisp properly.
- Let cool slightly before removing: Helps them hold shape and makes serving easier.
Serving Suggestions and Pairings
Serve these taco cupcakes with:
- Fresh fruit or chips & guac on the side
- Sheet Pan Quesadillas – for a full Tex-Mex buffet
- Dorito Casserole – if you’re going full fiesta
- Blueberry Lemonade – to balance the bold flavors
- Easy Turkey Wings – for a mix-and-match comfort food lineup
- Chocolate Chip Cookie Dough Brownie Bombs – for the perfect sweet ending
Storage and Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Use oven or air fryer to re-crisp. Microwave works but may soften the wonton.
- Freezer: Freeze unbaked for best results. Thaw in fridge and bake as directed.
More Recipes You’ll Love
Keep the comfort food fiesta going with these:
Final Thoughts
These Taco Cupcakes are everything you want in a bite: crispy, melty, meaty, and full of Tex-Mex flavor. Whether you serve them as an appetizer, party snack, or fun twist on taco night, they’ll disappear fast.
Tried them? Tag @chefmaniac and show off your cheesy, crispy creations—we’re all about that double-decker taco life! 🌮🧁🔥
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