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. 

Taco Cupcakes: wontons filled with spicy ground beef topped with cheese, lettuce, tomatoes and everything you love on a taco all baked in mini muffin tins.

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: wontons filled with spicy ground beef topped with cheese, lettuce, tomatoes and everything you love on a taco all baked in mini muffin tins.

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.

Taco Cupcakes: wontons filled with spicy ground beef topped with cheese, lettuce, tomatoes and everything you love on a taco all baked in mini muffin tins.

Line mini muffin tins with wonton wrappers.

Taco Cupcakes: wontons filled with spicy ground beef topped with cheese, lettuce, tomatoes and everything you love on a taco all baked in mini muffin tins.

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!

Taco Cupcakes: wontons filled with spicy ground beef topped with cheese, lettuce, tomatoes and everything you love on a taco all baked in mini muffin tins.

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.

Taco Cupcakes: wontons filled with spicy ground beef topped with cheese, lettuce, tomatoes and everything you love on a taco all baked in mini muffin tins.

My mouth is already watering and I so want to pop a couple in my mouth right now but there’s more to come.

Taco Cupcakes: wontons filled with spicy ground beef topped with cheese, lettuce, tomatoes and everything you love on a taco all baked in mini muffin tins.

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. . .

If you like Mexican, you’ll love these Taco Cupcakes. For even more Mexican dishes, check out these Ultimate Chicken Nachos,   Chicken Salsa Verde Dip or Chicken Enchilada Casserole.

Taco Cupcakes: wontons filled with spicy ground beef topped with cheese, lettuce, tomatoes and everything you love on a taco all baked in mini muffin tins.

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