Mini Taco Cupcakes (Print Version)
# Ingredients:
01 -
1 pound ground beef
02 -
1 packet taco seasoning
03 -
1/2 cup water
04 -
12 wonton wrappers
05 -
1 cup shredded cheddar cheese
06 -
1 cup shredded Monterey Jack cheese
07 -
1/2 cup sour cream
08 -
1/4 cup chopped green onions
09 -
1/4 cup diced tomatoes
10 -
1/4 cup sliced black olives (optional)
11 -
1 jalapeño, sliced (optional)
12 -
Non-stick cooking spray
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray.
02 -
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
03 -
Add taco seasoning and water to the beef. Simmer for 5 minutes until the mixture thickens, stirring occasionally.
04 -
Place a wonton wrapper in each muffin cup, pressing it into the bottom and up the sides. Add a spoonful of the taco meat mixture into each cup.
05 -
Sprinkle cheddar and Monterey Jack cheese over the taco meat.
06 -
Bake for 10-12 minutes or until the wonton wrappers are golden and the cheese is melted and bubbly.
07 -
Remove from the oven and let the taco cupcakes cool for a few minutes. Top with sour cream, green onions, diced tomatoes, black olives, and jalapeño slices, if desired. Serve warm and enjoy!