Hola! That’s pretty much the extent of my Spanish, even though Mexican food is one of my favorite things to eat pretty much any day of the week. I don’t need National Taco Day or Cinco De May to chow on 4 or 5 of these Taco Cupcakes. They’re really great all by themselves, but put out with a pitcher of margaritas and friends, you’re got yourselves a party.
This recipe is a marriage of two my favorites – Mexican food and appetizers — especially single serve apps, because
sometimes usually a party-size dip starts out all fancy and pretty, layered with carefully placed tomatoes on top and ends up looking like it was attacked by a pack of wild dogs. Ugh.
Taco Cupcakes have all the flavor of full-size, hand-held tacos, but in easy to manage wonton cups that you can serve as an appetizer or even as a meal with a side of guacamole or black beans.
I filled the wonton wrappers with what I prefer in a taco, but you can add whatever you need to make them your favorite tacos ever, even chicken or ground turkey. Taco Cupcakes are budget friendly too, but won’t taste like you skimped on the ingredients in the slightest.
Taco Cupcakes Instructions ~
Brown about a pound of ground round, some diced onions and bell peppers and if you can handle the heat ~ a finely chopped jalapeno pepper. The ingredients and amounts are intentionally pretty loose so you can enjoy Taco Cupcakes the way you like.
Sprinkle in a package of McCormick Taco Seasoning, diced tomatoes, cilantro and fresh-squeezed lime juice and let it simmer a few minutes. The seasoned ground beef mixture can be made a day ahead to save time on the day of the party.
Line mini muffin tins with wonton wrappers.
Press about tablespoon of refried beans (I prefer refried black beans) into the wonton cups, then a layer of seasoned ground beef and a sprinkle of cheese ~ or a lot of cheese ~ they’re your Taco Cupcakes!
Bake the Taco Cupcakes about 8 minutes then check them. They may take up to 12 minutes, but you’re looking for golden brown edges.
My mouth is already watering and I so want to pop a couple in my mouth right now but there’s more to come.
Next sprinkle on a little more cheese and some avocado and tomatoes, then pipe on the sour cream or even plain Greek yogurt. The sour cream-Greek yogurt thing is just one of the healthy eating games I play with myself. Greek yogurt over full-fat sour cream = yes to a margarita. . .and dessert. Oh, the stuff I tell myself. . .
- 36 wonton wrappers
- 1 pound ground round
- 1 jalapeno pepper, finely minced (optional)
- 1/2 cup onions, finely chopped
- 1/4 cup bell pepper (color of your choice), finely chopped
- 1/2 cup diced tomatoes (including the juices|can or fresh)
- 1 package McCormick™ original taco seasoning
- 1 (16 ounce) can Old El Paso™ refried beans
- 3 tablespoons of finely minced fresh cilantro
- Juice from 1/2 of one lime
- 2 cups shredded sharp cheddar cheese
- Plain Greek Yogurt OR sour cream (about 1/2 cup)
- 1 avocado (optional topping)
- 1 Roma tomato, finely chopped
- Preheat oven to 375 degrees.
- In a medium-large sauté pan, brown the ground round, onions, bell and jalapeno peppers.
- Drain any excess grease.
- Add 1/2 cup of diced tomatoes.
- Season with McCormick taco seasoning and blend well.
- Add cilantro and lime juice and blend.
- Line muffin tin with wonton wrappers.
- Put about one tablespoon of refried beans into each, spreading on bottom of cup.
- Add about one tablespoon of beef or until it's almost to the top of the wonton cup.
- Top with cheese.
- Bake 8-12 minutes, checking at the 8 minute point until edges are a nice golden brown.
- Remove from the oven and add another sprinkling of cheese.
- Top with finely chopped fresh tomatoes and avocado.
- Pipe on sour cream/Greek yogurt
- If you haven't 'piped' before, it's super easy. Spoon the sour cream/Greek yogurt to a sandwich baggie and squish it all into one corner. Cut the very tip of that corner and gently squeeze it out in a back and forth motion.
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