Go Back

Taco Cupcakes

Taco cupcakes are golden crispy wonton/tortilla cups filled with seasoned ground beef, melty cheddar, and fresh toppings. Baked in a muffin tin for an easy finger food party appetizer with a crunchy shell.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Wonton/tortilla shells
  • 12 wonton wrappers or small flour tortillas Use small tortillas if you prefer; they should fit snugly in the muffin cups.
  • 1 oil for the muffin tin Lightly coat to prevent sticking and help crisping.
Seasoned beef filling
  • 1 lb ground beef Brown well for best flavor and texture.
  • 2 tbsp taco seasoning Choose a store-bought blend or your preferred mix.
  • 0.25 cup water Helps dissolve seasoning for a saucy coating.
Cheese and creamy topping
  • 1 cup shredded cheddar cheese Reserve a little if you want extra melt on top.
  • 0.5 cup sour cream Dollop on after baking so it stays creamy.
Fresh toppings
  • 0.25 cup diced tomato Add on top for juicy, fresh crunch.
  • 0.25 cup diced red onion Razor-sharp bite balances the warm filling.
  • 0.25 cup diced jalapeño Use more or less to control heat.
  • 2 tbsp cilantro, chopped Finishing herb for color and aroma.
  • 1 lettuce, shredded Layer under the beef to keep the shell crisper.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the crispy shells
  1. Preheat oven to 375°F and lightly oil a standard muffin tin so wonton/tortilla cups release easily.
  2. Press wonton wrappers or small flour tortillas into each muffin cup to form a shell with a flat base and slightly flared sides.
  3. Bake shells for 8-10 minutes at 375°F until golden and crispy.
  4. Remove the shells and set aside so the crisp texture holds while you cook the filling.
Cook and season the beef
  1. Brown ground beef in a skillet over medium-high heat until no longer pink.
  2. Drain excess fat, then add taco seasoning and water and simmer for 2-3 minutes until coated.
Assemble the taco cupcakes
  1. Fill each tortilla cup with shredded lettuce as the first layer.
  2. Spoon seasoned beef over the lettuce in each cup.
  3. Top with shredded cheddar cheese so it melts from the hot filling.
  4. Add a dollop of sour cream on top of each cupcake.
  5. Garnish with diced tomato, diced red onion, diced jalapeño, and chopped cilantro.
  6. Serve immediately while the shells are crispy to keep the crunch.

Notes

For the crispiest shells, make sure the muffin tin is well-oiled and don’t assemble until the beef is hot and the shells are still warm from the oven. Store assembled cupcakes in the fridge up to 1 day, but expect the shells to soften; freeze baked empty shells up to 2 months and re-crisp in the oven before filling. For a lighter swap, use ground turkey in the same seasoning steps.