Name: Taco Cupcakes Recipe
Prep time: 20 min
Cook time: PT-486306H8M6S
Total time: PT-486306H8M6S
Cuisine: Mexican
Ingredients: Ground Beef: 1 pound Old El Paso™ Original Taco Seasoning Mix: 1 packet (1 oz) Water: 2/3 cup Wonton Wrappers: 36 pieces Old El Paso™ Traditional Refried Beans: 1 can (16 oz) Tortilla Chips: 36 pieces Cheddar Cheese (shredded): 2 cups Optional Toppings: sour cream, diced tomatoes, cilantro, onion

Jump to Recipe

If you’ve ever wished tacos were tidier, cuter, or even easier to share, Taco Cupcakes are about to become your new obsession. These little bites transform everything you love about classic tacos — melty cheese, savory seasoned beef, crisp lettuce, a kick of tomato and onion, the works — into crisp, golden bundles that are utterly irresistible. Whether you’re hosting game night, a casual dinner, or just need a snack that makes everyone smile, Taco Cupcakes deliver big on flavor, fun, and convenience in every handheld “cupcake.”

Ingredients You’ll Need

Just a handful of pantry staples transform into something unforgettable in each bite. Each ingredient plays its part, building the perfect layers of crunch, creaminess, and spice that make Taco Cupcakes so crave-worthy.

Ground Beef: The smoky, seasoned heart of every Taco Cupcake, giving each bite rich, satisfying flavor.
Old El Paso™ Original Taco Seasoning Mix: A fast, foolproof way to ensure your beef is packed with classic taco flavor every single time.
Water: Just enough moisture to help the seasoning coat every morsel of meat perfectly.
Wonton Wrappers: The playful “cupcake liners” that bake up shatteringly crisp and hold all that delicious filling.
Old El Paso™ Traditional Refried Beans: Creamy beans give these cupcakes richness and a soft layer inside the crunchy bite.
Tortilla Chips: For that essential salty crunch and a double dose of tortilla goodness.
Shredded Cheddar Cheese: Melts into gooey perfection, holding everything together and adding that delicious pull.
Optional Toppings (sour cream, diced tomatoes, cilantro, onion): The finishing touch that lets everyone personalize their Taco Cupcakes to taste.

How to Make Taco Cupcakes

Step 1: Prep Your Oven and Muffin Tin

Begin by heating your oven to 375°F to ensure every Taco Cupcake bakes up beautifully golden and crisp. Spray 18 muffin cups generously with cooking spray—this makes each little cupcake easy to pop out without sticking or breaking.

Step 2: Brown the Beef

In a large skillet over medium heat, cook the ground beef. Stir and break it up until it’s browned and no longer pink, then carefully drain off any excess fat. This keeps your filling flavorful but not greasy, the perfect base for the bold taco spices.

Step 3: Season the Meat

With your beef nicely browned, sprinkle in the taco seasoning and pour in the water. Stir well and let it simmer for 4 to 5 minutes, allowing all those spices to soak in and coat the meat. You’ll know it’s perfect when it smells like taco night and the liquid is mostly absorbed.

Step 4: Build the Taco Cupcakes

Gently press one wonton wrapper into the bottom of each prepared muffin cup. Next, add a tablespoon of refried beans, then crush a tortilla chip over the top for surprise crunch. Add a tablespoon each of taco meat and shredded cheddar cheese—so every layer pops with flavor. Stack another wonton wrapper on top and repeat the beans, chips, meat, and cheese to make each cupcake doubly good.

Step 5: Bake Until Golden

Slide the filled muffin pans into the oven and bake for 15 to 18 minutes. You’ll see the edges of the wontons turn a beautiful golden brown and the cheese begin to bubble—perfection! Let them cool in the pan for a few minutes before running a knife around the edges and popping them out gently.

Step 6: Add Your Favorite Toppings

This is where you can get creative! Top your warm Taco Cupcakes with dollops of sour cream, sprinkles of diced tomato, fresh cilantro, and crunchy onion to add freshness and bring those taco flavors to life.

How to Serve Taco Cupcakes

Taco Cupcakes Garnishes

The best part about Taco Cupcakes is dressing them up! A swirl of sour cream, a scattering of juicy diced tomatoes, ribbons of green cilantro, and a touch of diced onion all brighten up these savory bites. Don’t be afraid to get creative: sliced jalapeños or a splash of hot sauce add even more personality.

Side Dishes

Taco Cupcakes are super versatile, making them the star of any party platter. Pair with classic Mexican rice, a fresh corn salad, or some zesty black beans to round out the table. Even a scoop of guacamole with crunchy veggies on the side makes for a festive spread.

Creative Ways to Present Taco Cupcakes

Want to make Taco Cupcakes the conversation starter? Pile them high on a brightly colored platter, or nestle each one in a cupcake liner for grab-and-go fun. Arrange a DIY topping bar so guests can decorate their own, or serve in mini cupcake stands for a show-stopping, Instagram-worthy display!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have Taco Cupcakes left, allow them to cool completely before storing in an airtight container. They’ll keep in the fridge for up to three days and stay nice and crisp if you avoid piling them on top of each other.

Freezing

Taco Cupcakes actually freeze beautifully! Place cooled cupcakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to two months—perfect for last-minute snacks or surprise guests.

Reheating

To bring back that just-baked crunch, reheat Taco Cupcakes in a 350°F oven for about 10 minutes, straight from the refrigerator or freezer. Avoid microwaving, as it can make the wonton wrappers soggy instead of crisp.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both ground turkey and chicken are great substitutes for beef in Taco Cupcakes. Just remember to season generously for full flavor, and you won’t miss a beat.

What if I can’t find wonton wrappers?

If your store is out of wonton wrappers, try egg roll wrappers cut into squares or overlapping small flour tortillas. The crunch will be slightly different, but still totally delicious.

Can I make Taco Cupcakes vegetarian?

Yes! Swap the beef for more refried beans, sauteed veggies, or a meatless crumbles alternative. Taco Cupcakes are totally customizable for any diet.

How do I prevent the bottoms from getting soggy?

Make sure your refried beans aren’t too runny and avoid overfilling with sauce. Baking until the edges are deeply golden helps keep the bottoms nice and crispy.

Can I assemble these ahead and bake later?

It’s best to bake Taco Cupcakes right after assembling for the crispiest texture. If you need to prep ahead, keep the meat, beans, and cheese refrigerated, then assemble just before baking.

Final Thoughts

There’s just something magical about Taco Cupcakes: they’re simple, shareable, and packed with taco flavor in every crispy, cheesy, satisfying bite. Put these on the table and watch them disappear—trust me, you’ll want to make a double batch! Give these a try and let them spark some joy in your next meal or gathering.

Taco Cupcakes Recipe

★★★★★

4.9 from 18 reviews

Author: lina
Total Time: 35-40 minutes
Yield: 18 taco cupcakes
Diet: Vegetarian

Print Recipe

Description

Taco Cupcakes are a fun and delicious twist on traditional tacos. These individual servings are perfect for parties or a family dinner.

Ingredients

Ground Beef:

1 pound

Old El Paso™ Original Taco Seasoning Mix:

1 packet (1 oz)

Water:

2/3 cup

Wonton Wrappers:

36 pieces

Old El Paso™ Traditional Refried Beans:

1 can (16 oz)

Tortilla Chips: