Introduction
Taco Cupcakes are a unique and flavorful twist on traditional tacos. Combining the hearty goodness of seasoned ground beef, refried beans, crunchy tortilla chips, and gooey cheddar cheese, these mini taco cups are baked to golden perfection. They are perfect for parties, casual gatherings, or just a fun family meal.
What Are Taco Cupcakes?
Taco Cupcakes are essentially taco-flavored wonton cups baked in a muffin tin. They feature layers of taco meat, refried beans, crispy tortilla chips, and melty cheese, all wrapped in a crunchy wonton wrapper. Their bite-sized nature makes them ideal for appetizers or snacks.
Would you like to learn how to make this crowd-pleasing dish step by step? Let’s dive in!
Ingredients
To make these delicious taco cupcakes, you will need:
- 1 pound ground beef
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 2/3 cup water
- 36 wonton wrappers
- 1 can (16 oz) Old El Paso™ Traditional Refried Beans
- 36 tortilla chips
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, diced tomatoes, cilantro, onion
These simple ingredients come together to create the perfect blend of crunchy, cheesy, and savory flavors. Now, let’s walk through the preparation.
Preparation – Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). Spray 18 muffin cups with non-stick cooking spray to prevent sticking and make cleanup easier.
Step 2: Cook the Ground Beef
In a skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles as it cooks. Drain any excess fat. Add the taco seasoning mix and 2/3 cup of water, then simmer for 4-5 minutes, allowing the flavors to fully blend. Set the seasoned taco meat aside.
Step 3: Assemble the Cupcakes
Place a wonton wrapper in the bottom of each prepared muffin cup. Add about 1 tablespoon of refried beans, then crush one tortilla chip over the beans. Top with 1 tablespoon of taco meat and 1 tablespoon of shredded cheddar cheese. Repeat the layers with another wonton wrapper, refried beans, crushed tortilla chip, taco meat, and cheese, creating two full layers in each cup.
Step 4: Bake to Perfection
Bake the assembled taco cupcakes for 15-18 minutes, or until the tops are golden brown and the cheese is melted and bubbly. Remove them from the oven and let them cool for a few minutes before removing them from the muffin tin.
Step 5: Add Toppings and Serve
Top each taco cupcake with your choice of fresh toppings, like sour cream, diced tomatoes, chopped onions, or fresh cilantro, for an extra burst of flavor and color. Serve immediately and enjoy!
Tips and Tricks – Perfecting Your Taco Cupcakes
- Prevent Sogginess: To keep your taco cupcakes crispy, make sure to drain the cooked ground beef well before layering. Also, avoid overfilling with wet ingredients like salsa.
- Cheese Choices: While cheddar is the classic choice, you can mix it up with Monterey Jack, pepper jack, or even a smoky queso blend for extra flavor.
- Layer Smartly: For the best texture, place the chips between the refried beans and taco meat to keep them crunchy.
- Make It Spicy: Add a sprinkle of crushed red pepper or diced jalapeños to the layers for a spicy kick.
- Freezing Tip: You can freeze the assembled, unbaked cupcakes for a quick, ready-to-bake snack.
- Add Freshness: Top with fresh ingredients like chopped lettuce or avocado for a burst of color and freshness.
Variations – Creative Twists on the Classic Recipe
- Chicken Taco Cupcakes: Substitute ground beef with shredded or diced chicken breast for a lighter, leaner option.
- Vegetarian Taco Cupcakes: Replace the meat with seasoned black beans, refried pinto beans, or crumbled tofu for a vegetarian-friendly version.
- Cheesy Fiesta: Add a layer of nacho cheese or queso between the wonton wrappers for an extra cheesy bite.
- Breakfast Taco Cupcakes: Use scrambled eggs, sausage, and cheese for a breakfast-inspired twist.
- Buffalo Chicken Style: Swap the taco meat for buffalo chicken and add a drizzle of ranch or blue cheese dressing on top.
- Taco Pizza Cupcakes: Mix in a little marinara sauce and pepperoni for a taco-pizza hybrid.
Serving Suggestions – Pairing Ideas and Best Occasions
Taco Cupcakes are perfect for game nights, parties, potlucks, or family movie nights. Pair them with:
- Mexican rice or a simple Spanish rice
- Fresh guacamole or chunky salsa
- Crisp lettuce or fresh corn salad
- A refreshing margarita or iced horchata
Storage and Reheating – How to Store and Keep Fresh
To store leftover taco cupcakes, place them in an airtight container and refrigerate for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for 5-7 minutes or use an air fryer for a few minutes to regain their crispiness.
Nutritional Facts – Calories and Macronutrient Breakdown
Each taco cupcake contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Total Fat | 9 grams |
| Protein | 12 grams |
| Total Carbohydrate | 35 grams |
| Sugars | 0 grams |
These values make taco cupcakes a moderately balanced snack or appetizer option, providing a good amount of protein and carbohydrates to keep you energized.
Healthier Alternatives – Making a Lighter Version
If you want to enjoy taco cupcakes with fewer calories or less fat, consider these healthier tweaks:
- Use lean ground turkey or chicken instead of beef.
- Opt for low-fat or reduced-fat shredded cheese.
- Substitute wonton wrappers with whole wheat or baked tortilla cups.
- Use black beans instead of refried beans to increase fiber content.
- Add extra veggies like bell peppers, spinach, or zucchini into the taco meat mixture.
- Use Greek yogurt instead of sour cream for toppings.
FAQ – Frequently Asked Questions
Q1: Can I make taco cupcakes ahead of time?
Yes, you can assemble them a day ahead and store them in the fridge. Bake right before serving for best freshness.
Q2: Are taco cupcakes gluten-free?
Traditional wonton wrappers contain wheat, so they are not gluten-free. However, you can use gluten-free wonton wrappers or small corn tortilla cups as a substitute.
Q3: Can I freeze taco cupcakes?
Yes, you can freeze the assembled, unbaked cupcakes in a freezer-safe container for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Q4: What are some good dipping sauces for taco cupcakes?
Try salsa, guacamole, sour cream, or a creamy chipotle sauce for dipping.
Q5: How spicy are taco cupcakes?
The spice level depends on the taco seasoning used. You can adjust it by choosing mild, medium, or hot seasoning and adding fresh jalapeños if desired.
Q6: Can I make vegetarian taco cupcakes?
Absolutely! Use seasoned beans, tofu, or meat substitutes instead of ground beef.
Conclusion
Taco Cupcakes are a fun and flavorful way to enjoy classic taco flavors in a convenient, bite-sized form. With endless variations and easy preparation, they’re perfect for any occasion. Whether you stick to the classic recipe or try a creative twist, these cupcakes are sure to be a hit at your next gathering.
Give this recipe a try and enjoy a delicious new take on tacos that everyone will love!
Print
Taco Cupcakes
- Total Time: 33 minutes
- Yield: 18 cupcakes 1x
Description
Taco Cupcakes are a delicious and fun appetizer combining seasoned ground beef, refried beans, crunchy tortilla chips, and melted cheddar cheese layered in crispy wonton wrappers. Perfect for parties or family gatherings, these bite-sized tacos bake up golden and crispy in under 40 minutes.
Ingredients
1 pound ground beef
1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
2/3 cup water
36 wonton wrappers
1 can (16 oz) Old El Paso™ Traditional Refried Beans
36 tortilla chips
2 cups shredded cheddar cheese
- Optional toppings: sour cream, diced tomatoes, cilantro, onion
Instructions
- Preheat oven to 375°F (190°C). Spray 18 muffin cups with cooking spray.
- Brown ground beef in a skillet over medium-high heat. Drain fat. Add taco seasoning and water; simmer for 4-5 minutes. Set aside.
- Place one wonton wrapper in each muffin cup. Layer 1 tbsp refried beans, one crushed tortilla chip, 1 tbsp taco meat, and 1 tbsp shredded cheese. Repeat the layers with another wonton wrapper, beans, chip, meat, and cheese.
- Bake for 15-18 minutes until golden and cheese is melted. Cool slightly, then remove from muffin tin.
- Top with sour cream, diced tomatoes, onion, or cilantro if desired. Serve immediately.
Notes
To keep cupcakes crispy, drain beef well and avoid overly wet toppings before baking. These can be assembled ahead and baked fresh, or frozen before baking for convenience.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 0g
- Sodium: (estimate based on ingredients, e.g., 400 mg)
- Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: (estimate, e.g., 30 mg)