๐ Time
- Prep: 15 minutes
- Bake: 20 minutes
- Total: ~35 minutes
๐ฝ Makes
10โ12 taco cupcakes
๐งพ Ingredients
For the Taco Filling
- 1 lb ground beef
- 1 packet taco seasoning
- ยฝ cup water
For the Cupcakes
- 1 can refrigerated biscuit dough or wonton wrappers
- 1ยฝ cups shredded cheddar or Mexican-blend cheese
Optional Toppings
- Sour cream
- Diced tomatoes
- Shredded lettuce
- Jalapeรฑos
- Salsa
๐ฉโ๐ณ Instructions
-
Preheat oven
Set oven to 375ยฐF (190ยฐC). Grease a 12-cup muffin tin. -
Cook taco filling
Brown ground beef in a skillet over medium heat.
Drain excess fat. Stir in taco seasoning and water.
Simmer 5 minutes until thickened. -
Assemble cupcakes
- Press biscuit dough (or 1โ2 wonton wrappers) into each muffin cup.
- Add a spoonful of taco meat.
- Sprinkle with shredded cheese.
- (Optional: repeat layers for fuller cups.)
-
Bake
Bake 18โ22 minutes, until edges are golden and cheese is melted. -
Cool & serve
Let rest 5 minutes. Add desired toppings before serving.
๐ Variations
- Low-carb: Use cheese shells instead of dough
- Chicken taco cupcakes: Swap beef for shredded chicken
- Spicy: Add hot sauce or chili flakes to meat
- Make-ahead: Freeze baked cupcakes up to 2 months
