“A dear friend gave me this recipe years ago and I’ve been making it every weekend.”

Taco Cupcakes

A bite-sized twist on traditional tacos, these savory treats are layered in crispy wonton wrappers and loaded with flavor. Great as appetizers or a fun, light meal!

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Ingredients

Ingredient	Quantity
Olive oil	2 teaspoons
Lean ground beef	1 pound
Taco seasoning	2 tablespoons
Salt (optional)	To taste
Canned diced tomatoes (drained)	1 can (14 oz)
Wonton wrappers	24
Shredded cheddar cheese	1 ¼ cups
Sour cream	½ cup
Sliced green onions	¼ cup
Fresh diced tomatoes	¼ cup
Cooking spray	For greasing pan

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Instructions

Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin pan with cooking spray to prevent sticking.

Step 2: Cook the Ground Beef
Warm the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns. Drain off any excess grease once it’s fully cooked.

Step 3: Season the Meat
Stir in the taco seasoning to evenly coat the meat. Taste and add salt if needed.

Step 4: Add Tomatoes
Mix in the drained diced tomatoes until well incorporated, then remove the pan from heat.

Step 5: Form the Wonton Cups
Place one wonton wrapper into each muffin cup, pressing gently so it molds to the shape of the tin and forms a little shell.

Step 6: Fill and Top
Spoon about 1 tablespoon of the meat mixture into each wonton shell. Sprinkle around 2 teaspoons of cheddar cheese on top of each.

Step 7: Bake
Transfer the muffin tin to the oven and bake for 10–15 minutes. You’ll know they’re ready when the wonton edges are crispy and golden and the cheese is fully melted.

Step 8: Garnish and Serve
Let the taco cupcakes cool slightly in the pan. Add a small dollop of sour cream, some sliced green onions, and a bit of fresh tomato to each. Serve warm and enjoy every bite!