Description
These Spicy Mexican Taco Cupcakes are a fun and flavorful twist on traditional tacos, featuring seasoned ground beef, black beans, corn, and melted cheese layered between crispy wonton wrappers. Baked to golden perfection and topped with jalapeños and fresh cilantro, they make a perfect appetizer or party snack with a delicious Mexican flair.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1 packet taco seasoning mix
- 3/4 cup water
Cheeses
- 1 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Base and Fillings
- 24 wonton wrappers
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup salsa
- 1/4 cup sliced black olives
- 1 jalapeño, sliced
Garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the taco cupcakes.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until it is browned and cooked through, about 5 to 7 minutes.
- Season Beef: Drain excess fat from the skillet, then add the taco seasoning mix and water to the beef. Stir to combine and let it simmer until the mixture thickens, roughly 2 minutes.
- Mix Cheeses: In a large bowl, combine the shredded Cheddar and Monterey Jack cheeses and set aside.
- Prepare Muffin Tin: Lightly grease a muffin tin. Press one wonton wrapper into each muffin cup to form a base.
- First Layer Filling: Spoon about one tablespoon of the taco meat mixture into each cup, followed by some black beans, corn kernels, and a little salsa.
- Add Second Wrapper and Filling: Place another wonton wrapper on top of the fillings, then add another layer of taco meat, black beans, corn, and salsa.
- Top with Cheese and Toppings: Sprinkle the mixed cheeses over each cup, then add a few slices of black olives and a slice of jalapeño on top.
- Bake: Bake in the preheated oven for 12 to 15 minutes, until the wonton wrappers are golden brown and the cheese has melted and is bubbly.
- Cool and Remove: Remove the muffin tin from the oven and allow the taco cupcakes to cool slightly before carefully extracting them from the tin.
- Garnish and Serve: Garnish each taco cupcake with freshly chopped cilantro and serve warm for the best flavor.
Notes
- If you prefer less heat, omit the jalapeño slices or use milder peppers.
- Wonton wrappers can be found in the refrigerated section of most grocery stores.
- These taco cupcakes can be prepared in advance and warmed before serving.
- For a vegetarian version, substitute ground beef with seasoned cooked lentils or plant-based crumbles.
- Ensure to rinse and drain canned black beans well to reduce sodium content.
