2.Cook the beef: In a skillet over medium heat, cook the ground beef until no longer pink. Drain any excess fat. Stir in the taco seasoning and water. Simmer until thickened (about 5 minutes). Remove from heat.
3.Layer the taco cupcakes:
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- Place a wonton wrapper into each muffin cup.
- Add 1 tsp of salsa, 1 tbsp taco meat, and a sprinkle of cheese.
- Add a second wonton wrapper on top of the first layer, pressing it down slightly.
- Repeat the layers: salsa, meat, cheese.
4.Bake for 15–18 minutes, or until the edges are crispy and the cheese is melted and bubbly.
5.Cool slightly, then use a knife to gently loosen and remove the taco cupcakes from the tin.
6.Top and serve with your favorite taco toppings!
Description
Each Taco Cupcake is a two-bite explosion of crunchy, cheesy, taco goodness. The layers are flavorful and satisfying, with crispy edges from the baked wonton wrappers and gooey melted cheese in every bite. They’re fun, festive, and easy to eat — no forks required!
Tips for Success
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- Use chunky salsa to avoid soggy bottoms.
- Double the layers for a taller cupcake.
- Make ahead: You can prep the meat mixture ahead of time and assemble just before baking.
- Wonton wrappers can be found in the refrigerated section of most grocery stores.
Storage
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- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer for best texture.
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