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Serve these taco cupcakes warm for the best flavor and texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes to regain their crispiness.
Variations:
Chicken Taco Cupcakes: Swap ground beef for cooked shredded chicken for a lighter option.
Vegetarian Version: Use black beans or a mix of sautéed veggies as a filling instead of meat.
Spicy Kick: Add diced jalapeños or chili powder to the beef mixture for a spicier flavor.
FAQ:
Can I make these ahead of time?
Yes! You can assemble the cupcakes and refrigerate them for a few hours before baking. Just bake them right before serving.
Can I freeze these taco cupcakes?
Absolutely! Assemble the cupcakes and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe container. Bake from frozen at 375°F (190°C) for 15-18 minutes.
Can I use something other than wonton wrappers?
Yes, you can use taco shells or tortillas cut into smaller rounds, but the wonton wrappers give these cupcakes their signature crispy texture.
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