Katy Sword | Crumbs
Katy Sword | Crumbs
If you have ever wanted to combine dessert and tacos, this recipe is the closest you can get while maintaining something that doesn’t resemble a 3 a.m. bad cooking decision. Taco cupcakes take a little effort, but are worth it in the end. If not for the taste, for the bragging rights that you ate and made taco cupcakes.
Ingredients
- 1/2 lb lean ground beef
- Taco seasoning
- 3/4 cup refried beans
- 16 wonton wrappers (found in the produce section)
- 5 tablespoons queso (or as much or as little as you want to use)
- 1/2 cup salsa
- 1 cup shredded Mexican blended cheese
- Sour cream or guacamole for the topping, which ever you prefer
Note: Any of the ingredients can be swapped out to make it vegetarian, with chicken, or any other preference.
Directions
- Pre-heat the oven to 375 degrees.
- Lightly mist eight cups in a muffin tin with cooking spray and set aside.
- Cook ground beef according to directions for the taco seasoning. Set aside when cooked.
- Place a wonton wrapper into the bottom of each muffin cup being used.
- Layer queso, followed by beans, meat, salsa and cheese.
- Place another wonton wrapper with the corners turned at a 90- degree angle from the first wrapper in the cup and repeat the layer of ingredients.
- Bake for 18-20 minutes until golden brown.
- Let cool 5 minutes before removing from muffin tin and top with either sour cream or guacamole.