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hyper-realistic close-up food photography of taco cupcakes true to the recipe, made with two visible baked wonton wrapper layers per cupcake, layered wonton corners showing, crisp golden edges, small hand-held size, filled with seasoned ground beef, black beans, melted cheddar and Monterey Jack, topped lightly with sour cream, diced tomatoes, shredded lettuce, cilantro, and jalapeño slices, plated in the same soft natural style as the sample image, bright fresh toppings, realistic proportions, baked not fried, no guacamole, no single-shell wonton cups, no oversized taco stacks, no tortilla bowls, no muffin tin, no utensils, no text, no watermark

Taco Cupcakes

InsiderMama.com
These taco cupcakes are made with crispy wonton wrappers, seasoned ground beef, black beans, melted cheese, and fresh toppings. They bake in a standard muffin pan and make a fun dinner, party appetizer, or game-day snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 taco cupcakes

Ingredients
  

  • Taco Cupcake Base
  • 24 square wonton wrappers
  • 1 pound ground beef
  • 1 tablespoon olive oil if needed
  • 2 tablespoons taco seasoning
  • 1/3 cup water
  • 1/2 cup thick salsa
  • 1 cup canned black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup finely diced red onion
  • 1/4 cup sliced black olives optional
  • Nonstick cooking spray

Toppings

  • 1/2 cup sour cream
  • 1/2 cup chopped tomatoes
  • 1/3 cup shredded lettuce
  • 1/4 cup chopped cilantro
  • Lime wedges
  • Pickled jalapeños if your crowd likes a little sass

Instructions
 

  • Preheat the oven to 375°F.
  • Spray a standard 12-cup muffin pan with nonstick cooking spray.
  • Warm a skillet over medium heat.
  • Add olive oil only if the beef is very lean.
  • Cook 1 pound ground beef until browned.
  • Drain extra grease from the skillet.
  • Add 2 tablespoons taco seasoning and 1/3 cup water.
  • Simmer for 3 to 4 minutes, until thick.
  • Stir in 1/2 cup thick salsa and 1 cup black beans.
  • Press one wonton wrapper into each muffin cup.
  • Add about 1 tablespoon beef mixture to each cup.
  • Sprinkle with a small pinch of both cheeses.
  • Add a second wonton wrapper, turned slightly.
  • Add another tablespoon of beef mixture.
  • Top with more shredded cheese.
  • Bake for 13 to 16 minutes.
  • Let the taco cupcakes rest for 5 minutes.
  • Lift gently with a butter knife.
  • Top after baking with sour cream, chopped tomatoes, shredded lettuce, chopped cilantro, lime wedges, and pickled jalapeños.