If you’re a fan of tacos and have a soft spot for anything bite-sized, this recipe is your dream come true. OMG Taco Cupcakes combine the rich, savory flavor of a classic taco in a fun, easy-to-eat cupcake form. Each “cupcake” is a perfect blend of seasoned ground beef, gooey cheese, and crispy wonton layers that make it absolutely irresistible. Top them off with sour cream, salsa, and fresh green onions, and you’ll have a delightful appetizer, snack, or even a unique main dish that’s bound to be a crowd-pleaser.
Why We Love This Recipe
- Easy to Make: With just a few ingredients and minimal prep, these taco cupcakes come together quickly, making them a great option for weeknight dinners or last-minute gatherings.
- Fun for Kids and Adults: The cupcake format adds an element of fun, making this dish appealing to kids while also being sophisticated enough for adults.
- Versatile Serving: Taco cupcakes can be enjoyed as appetizers, snacks, or even the main course. They’re perfect for game days, parties, or family dinners.
- Customizable Toppings: Like any good taco, these cupcakes allow you to get creative with toppings, adding your own touch to every bite.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 24 wonton wrappers
- 1/2 cup sour cream (for topping)
- 1/2 cup salsa (for topping)
- 1/4 cup chopped green onions (for garnish)
How to Make This Recipe
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 12-cup muffin tin to prevent sticking.
- Prepare the Beef: In a skillet over medium heat, cook the ground beef until fully browned, breaking it into crumbles as it cooks. Drain any excess fat, then add the taco seasoning according to package instructions, stirring until the beef is evenly coated.
- Assemble the Taco Cupcakes: Place a wonton wrapper into each muffin cup. Add a spoonful of the seasoned beef, followed by a sprinkle of cheddar and Monterey Jack cheeses. Add another wonton wrapper on top of the cheese layer, pressing it down slightly, and repeat the layers with beef and cheese.
- Bake: Place the muffin tin in the preheated oven and bake for about 10-12 minutes or until the wonton wrappers are golden and the cheese is bubbly.
- Add Toppings: Remove the taco cupcakes from the oven and let them cool slightly. Add a dollop of sour cream and salsa on top, then garnish with chopped green onions.
- Serve: Carefully remove each taco cupcake from the muffin tin and serve warm.
Success Tips
- Double Layer the Wonton Wrappers: Using two layers of wonton wrappers for each cupcake provides extra crunch and helps hold the layers together.
- Don’t Overfill: While it might be tempting to load each cupcake with lots of beef and cheese, keep the layers light to avoid spillage during baking.
- Let Cool Slightly Before Topping: Allow the cupcakes to cool for a minute or two before adding sour cream and salsa, as adding toppings immediately can cause them to melt and slide off.
- Customize the Flavor: Feel free to experiment with different cheese types or add some finely diced jalapeños or bell peppers for extra flavor and color.
Storage
- Refrigerator: Store any leftover taco cupcakes in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) for about 5 minutes or in a microwave for 30 seconds to 1 minute.
- Freezing: To freeze, place the cooled taco cupcakes on a baking sheet in the freezer until they’re solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to three months. Reheat directly from frozen in the oven at 350°F (175°C) for about 10-12 minutes.
Notes
- Make It Spicy: Add a little kick by sprinkling red pepper flakes or diced jalapeños into the beef mixture.
- Substitute Ground Meat: If you prefer, swap the ground beef with ground turkey or chicken for a lighter option.
- Wonton Wrapper Alternative: If you don’t have wonton wrappers, use small tortillas cut into circles. They won’t be as crispy but will work as a base.
- Dairy-Free Option: Substitute the cheese with a dairy-free alternative and skip the sour cream, or use a dairy-free version.
Nutrition
Each serving of taco cupcake (1 cupcake) contains approximately:
- Calories: 145 kcal
- Protein: 9g
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 1g
Please note that these values are approximate and may vary depending on specific ingredient brands and portion sizes.
FAQs
1. Can I make these taco cupcakes in advance?
Absolutely! You can prepare the beef mixture a day in advance, then assemble and bake when you’re ready to serve. You can also fully assemble and bake them, then reheat when needed.
2. Are there other toppings I can use?
Yes! Customize with toppings like guacamole, diced tomatoes, or even shredded lettuce. Try adding a few jalapeño slices for extra spice.
3. What can I serve with taco cupcakes?
These taco cupcakes are versatile and pair well with classic sides like Mexican rice, refried beans, or a simple green salad. They’re also delicious with tortilla chips and guacamole.
4. Can I use mini muffin tins instead of regular ones?
Yes, using mini muffin tins will give you bite-sized taco cupcakes, which are perfect for party appetizers. Just adjust the cooking time to 7-9 minutes.
5. Are taco cupcakes gluten-free?
Not as written, since wonton wrappers typically contain gluten. However, you can use gluten-free tortillas cut into small circles as a substitute.
Conclusion
OMG Taco Cupcakes are a delightful twist on classic tacos, bringing together all the flavors you love in a compact, easy-to-eat format. With layers of seasoned beef, melty cheese, and crispy wonton wrappers, each bite offers a burst of flavor. This recipe is perfect for gatherings, weeknight dinners, or simply treating yourself to a unique taco experience.