Taco Cupcakes
Taco Cupcakes
Looking for a crowd-pleasing appetizer? These Taco Cupcakes steal the show every time! I highly recommend doubling the recipe, they are that good and will go quickly!
Ingredients
- 24 wonton wrappers
- 2 pounds ground beef
- 1 can black beans, drained & rinsed
- 2 envelopes taco seasoning
- 1.5 cups water
- 8 ounce block cheddar cheese, shredded
- Your favorite taco toppings. I used salsa, sour cream, picked jalapeños & sliced black olives
- Brown the ground beef, then drain beef on a paper towel to remove excess oil and liquid. Return to the pot. Add black beans, taco seasoning and water. Stir and cook over medium heat for about 10-15 minutes until the liquid reduces and thickens.
- Spray muffin pan with nonstick spray. Place one wonton wrapper in each muffin cup. Top with beef & bean mixture, then shredded cheese. Repeat with another layer.
- Bake for 30 minutes. Top with your favorite toppings & serve.
- *I did have extra beef & bean mixture leftover which is delicious to nibble on as a snack with or without chips. Or you could make some more cupcakes. There were plenty of wonton wrappers in the package leftover.