Taco Cupcakes

These taco cupcakes combine all the elements of tacos but are so much easier to eat. These Superbowl snacks may be gone by kickoff!
Taco Cupcakes

This is a basic recipe, but feel free to customize it with your favorite taco toppings, seasonings and flavors.

Preheat the oven to 325 degrees.

  1. Brown some ground beef with a small diced onion and discard any excess juices. Combine with your favorite taco seasonings. I made a blend of cayenne, chili, paprika. Add a pureed chipotle pepper and salt and mix well. If you are using store bought taco seasoning use 1 1/2 Tablespoon. For a vegetarian alternative, try mushrooms instead of beef.
  2. Finely dice a little red and yellow pepper – or any color combo you like.
  3. Spray a cupcake pan with nonstick spray and place a wonton wrapper into each cupcake slot. Don’t do this until your other ingredients are ready because the wonton wrappers can dry out and become hard to work with.
  4. Spoon a few black beans into your wonton bowls and top with cheddar cheese.
  5. Slice a wonton wrapper in half and lay half of it over the black beans and cheese to create another wonton layer.
  6. Spoon on the ground beef and sprinkle on the diced peppers and cheddar cheese.
  7. Bake your taco cupcakes for 10 to 15 minutes, until the cheese melts and everything is warmed through. Keep an eye on them so the wonton wrappers don’t burn.
  8. Serve your taco cupcakes with toppings like guacamole, cheese, sour cream and salsa.