Description

Taco Cupcakes are a fun and delicious twist on traditional tacos, perfect for parties or kid-friendly meals. These bite-sized treats feature seasoned ground beef, refried beans, and melted cheddar cheese baked in biscuit dough or wonton wrappers, topped with fresh salsa, green onions, diced tomatoes, sour cream, and cilantro for an irresistible appetizer or snack.

Ingredients

Scale

Meat and Seasoning

1 pound ground beef
1 tablespoon taco seasoning
1/3 cup water

Cup Base

1 can (8-count) refrigerated biscuit dough or 16 wonton wrappers
Nonstick cooking spray

Fillings and Toppings

1/2 cup refried beans
1 cup shredded cheddar cheese
1/2 cup salsa
Chopped green onions (for topping, optional)
Diced tomatoes (for topping, optional)
Sour cream (for topping, optional)
Chopped cilantro (for topping, optional)

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Instructions

Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
Cook Ground Beef: In a skillet over medium heat, cook the ground beef thoroughly until browned. Drain any excess grease to keep the cupcakes from being greasy. Stir in the taco seasoning and water, then simmer for 2–3 minutes until the mixture thickens. Remove from heat.
Form the Cup Bases: If using biscuit dough, gently flatten each biscuit slightly and press it into the bottom and up the sides of each muffin cup to create a shell. If using wonton wrappers, place one wrapper in each muffin cup and press gently to form a base and sides.
Layer the Fillings: Into each dough-lined cup, spoon 1 teaspoon of refried beans, then add 1 to 2 tablespoons of the seasoned taco meat. Top with a spoonful of salsa, then sprinkle shredded cheddar cheese over the top of each cup.
Bake the Taco Cupcakes: Place the muffin tin in the oven and bake for 12–15 minutes, or until the dough is golden brown and the cheese is thoroughly melted.
Cool and Garnish: Allow the taco cupcakes to cool slightly before carefully removing them from the muffin tin. Garnish with chopped green onions, diced tomatoes, sour cream, and chopped cilantro as desired for extra flavor and freshness.

Notes

These taco cupcakes are perfect for parties or as kid-friendly meals.
You can prepare the filling ahead of time and assemble the cupcakes just before baking for convenience.
For a spicier version, add diced jalapeños to the filling or as a topping.
Use either biscuit dough or wonton wrappers depending on your texture preference—biscuit dough will be fluffier while wonton wrappers create a crispier shell.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 taco cupcake
Calories: 210
Sugar: 2g
Sodium: 390mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 10g
Cholesterol: 35mg