INGREDIENTS:
One pound of ground beef
One taco spice packet and one cup of shredded cheddar cheese
One cup of Monterey Jack cheese, shredded
Twenty-four wonton wraps
Half a cup of sour cream (for garnish)
Half a cup of salsa (topping)
To garnish, add 1/4 cup of chopped green onions.
Extra toppings are optional.
Diced tomatoes
Guacamole
Sliced jalapeños
Black olives, sliced
INSTRUCTIONS:
- Lightly grease a muffin tray and preheat the oven to 375°F (190°C).
- Cook the ground beef in a pan over medium heat until browned. Add taco seasoning, drain excess fat, and cook as directed on the package. Take off the heat.
- Line each muffin cup with a wonton wrapper, followed by a layer of Monterey Jack, seasoned beef, and a sprinkling of cheddar. Top with another wonton wrapper, then the cheeses and beef.
- Bake for 10 to 12 minutes, or until the wrappers are crispy and golden and the cheese has melted.
- Allow it cool somewhat, then garnish with green onions, salsa, and sour cream. You can add as many toppings as you like.
15 minutes for preparation; 10–12 minutes for cooking; and 25–27 minutes for the entire process
12 taco cupcakes are served, and each cupcake has 160 kcal.
- Seven-Layer Taco Salad
- Pioneer Woman Cheeseburger Pie
- Coconut Custard Pie
- I whipped these up for a quick treat
- Smokey Sloppy Joe and Provolone