Tacos and cupcakes, Vic…what could be better?!?!?

Taco Cupcakes

A fun, bite-sized twist on tacos, perfect for parties or easy weeknight dinners!

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)

Optional Toppings:

– Diced tomatoes

– Guacamole

– Sliced jalapeños

– Sliced black olives

Directions:

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

2. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, add taco seasoning, and cook according to package instructions. Remove from heat.

3. Press a wonton wrapper into each muffin cup, then add a layer of seasoned beef, a sprinkle of cheddar, and a layer of Monterey Jack. Add another wonton wrapper on top, then repeat with beef and cheeses.

4. Bake for 10-12 minutes, until the cheese is melted and the wrappers are golden and crispy.

5. Let cool slightly, then top with sour cream, salsa, and green onions. Add any additional toppings as desired.

Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes

Servings: 12 taco cupcakes | Calories: 160 kcal per cupcake