Mini Taco Cupcakes with Zesty Ground Beef and Cheese
Ingredients:
1 pound ground beef
1 packet taco seasoning
1/2 cup water
12 wonton wrappers
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped green onions
1/4 cup diced tomatoes
1/4 cup sliced black olives (optional)
1 jalapeño, sliced (optional)
Non-stick cooking spray
Directions:
Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray.
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Add taco seasoning and water to the beef. Simmer for 5 minutes until the mixture thickens, stirring occasionally.
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.
Sprinkle cheddar and Monterey Jack cheese over the taco meat.
Bake for 10-12 minutes or until the wonton wrappers are golden and the cheese is melted and bubbly.
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!
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Kcal: 210 kcal per cupcake | Servings: 12 cupcakes
