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Mini Taco Cupcakes with Ground Beef and Cheese Recipe

Mini Taco Cupcakes with Ground Beef and Cheese

Delicious Mini Taco Cupcakes with Ground Beef and Cheese – bite-sized appetizers featuring seasoned ground beef, melty cheese, and all your favorite taco toppings nestled in a crispy wonton wrapper cup. Perfect for parties, game days, or family gatherings.

  • Total Time: 35 minutes
  • Yield: 24 mini cupcakes (8 servings) 1x

Ingredients

Scale
  • For the taco cups:
  • 24 wonton wrappers
  • 1 pound lean ground beef (90/10 recommended)
  • 1 packet taco seasoning (2 tablespoons homemade blend)
  • 1/2 cup water
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup diced red onion
  • 1 small jalapeño, seeds removed and finely diced (optional)
  • For the toppings:
  • 1/2 cup sour cream
  • 1 medium avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • Lime wedges for serving

Instructions

  1. Prepare the Wonton Cups: Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray. Gently press one wonton wrapper into each muffin cup, creating a small bowl shape. Spray the wonton wrappers lightly with cooking spray to ensure even browning.
  2. Pre-bake the Wonton Cups: Bake the empty wonton cups for 5-7 minutes or until they begin to turn golden at the edges but aren’t fully browned. Remove from the oven and set aside while preparing the filling.
  3. Prepare the Beef Filling: In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles. Once cooked through, drain any excess fat. Add the taco seasoning and water, then simmer for 3-5 minutes until the liquid reduces and you have a thick, flavorful meat mixture.
  4. Assemble and Bake: Spoon about 1 tablespoon of the seasoned beef into each pre-baked wonton cup. Top with a generous pinch of shredded cheese, diced onion, and jalapeño if using. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and the wonton edges are golden brown and crispy.
  5. Add Fresh Toppings: Allow the mini taco cupcakes to cool slightly before adding cold toppings. Top each cup with a small dollop of sour cream, shredded lettuce, diced tomato, avocado pieces, and a sprinkle of fresh cilantro just before serving.

Notes

  • Use ground turkey or chicken for a leaner option.
  • Plant-based meat alternatives work wonderfully for vegetarian versions.
  • Greek yogurt can replace sour cream for a protein boost.
  • Flour tortillas cut into circles can substitute for wonton wrappers.
  • Keep the filling to about 1 tablespoon per cup to prevent overflow and soggy bottoms.
  • Add wet toppings just before serving to maintain texture.
  • Store assembled but untopped cupcakes in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a 350°F oven for 5-7 minutes to restore crispness before adding fresh toppings.
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 3 mini cupcakes
  • Calories: 285
  • Sodium: 420mg
  • Fat: 15g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 18g

Keywords: mini taco cupcakes, ground beef appetizer, wonton taco cups, party appetizers, bite-sized tacos, Mexican appetizers, game day food