Add a tablespoon of the seasoned ground beef into each cup, then sprinkle with cheddar and Monterey Jack cheese.
Add another wonton wrapper on top of each cup, pressing down gently.
Repeat the layering process with the remaining beef and cheese.
Bake for 10-12 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.
Remove the taco cupcakes from the oven and let them cool slightly in the pan before transferring them to a serving platter.
Top each taco cupcake with diced tomatoes, shredded lettuce, black olives, and green onions.
Add a dollop of sour cream and a spoonful of salsa on top of each for the perfect finishing touch.
Variations:
Classic Taco Cupcakes:
Ingredients: Ground beef or turkey, taco seasoning, shredded cheddar cheese, lettuce, diced tomatoes, sour cream.
Toppings: Salsa, guacamole, chopped cilantro.
Chicken Taco Cupcakes:
Ingredients: Shredded chicken, taco seasoning, Monterey Jack cheese, corn, black beans.
Toppings: Sliced jalapeños, diced avocado, lime crema.
Vegetarian Taco Cupcakes:
Ingredients: Black beans, corn, bell peppers, onions, shredded cheese.
Toppings: Sliced radishes, chopped cilantro, a drizzle of vegan sour cream.
Spicy Taco Cupcakes:
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