There’s something inherently festive about tacos. But what if you could take that beloved taco flavor and wrap it up in a fun, bite-sized package that’s perfect for parties, game days, or even a casual family dinner? Enter Taco Cupcakes with Guacamole. These little gems are not just a playful twist on traditional tacos, but they also pack all the flavor and satisfaction into a convenient, handheld form. Imagine crispy wonton wrappers layered with seasoned beef, gooey cheese, and all your favorite taco toppings, topped off with a dollop of creamy guacamole. Whether you’re feeding a crowd or just looking for a fun new way to enjoy tacos, these Taco Cupcakes are sure to be a hit.
Recipe Summary:
Taco Cupcakes with Guacamole bring together the best of both worlds: the beloved flavors of a classic taco in a compact, cupcake-like form. Wonton wrappers serve as the perfect crunchy base, holding layers of seasoned ground beef, melted cheese, and a variety of toppings that make each bite a fiesta in your mouth. The crowning glory? A scoop of fresh, homemade guacamole that adds a creamy contrast to the savory fillings. Perfect for parties, these taco cupcakes are as fun to eat as they are to make.
Exciting Story:
When I first made these Taco Cupcakes, I wasn’t sure what to expect. My husband is a taco purist, and my kids are all about finger foods, so I was a little nervous about combining the two. But as soon as they took their first bite, I knew we had a new family favorite. The kids loved how fun and easy they were to eat, and my husband was hooked on the crispy layers and flavorful fillings. Now, these Taco Cupcakes are a staple at our family gatherings, and I even catch my husband sneaking a few when I make them just for fun. It’s become one of those recipes that everyone asks for, and I’m more than happy to oblige because they’re just so darn easy to whip up!
Why These Taco Cupcakes with Guacamole?
Taco Cupcakes with Guacamole are the perfect blend of fun and flavor. What makes them unique is the use of wonton wrappers, which give you that satisfying crunch with every bite. The layers of seasoned beef and cheese create a hearty filling, while the toppings add a burst of freshness. The guacamole adds a creamy, tangy note that balances the savory elements perfectly. Whether you’re serving them as appetizers, snacks, or even a main dish, these taco cupcakes are sure to be a crowd-pleaser.
How to Make Taco Cupcakes with Guacamole:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
- Prepare the beef filling: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in the taco seasoning according to the package instructions.
- Assemble the cupcakes: Place a wonton wrapper in the bottom of each muffin cup, pressing down gently to form a base. Add a spoonful of the seasoned beef and a sprinkle of cheese. Top with another wonton wrapper, more beef, and cheese to create layers.
- Bake: Bake the taco cupcakes for 10-12 minutes, or until the wonton wrappers are golden and crispy.
- Garnish and serve: Once baked, let the cupcakes cool slightly. Top with diced tomatoes, shredded lettuce, a dollop of sour cream, and a generous spoonful of guacamole. Garnish with sliced jalapeños if desired.
Tips:
- Crispy Layers: Make sure to press the wonton wrappers into the muffin cups firmly to create a good base for your layers.
- Make Ahead: You can prepare the beef filling and wonton layers ahead of time. Just store them separately and assemble them before baking.
- Extra Crunch: For an extra crunchy base, try brushing the wonton wrappers with a little oil before baking.
Substitutions and Variations:
- Meatless Option: Substitute the ground beef with black beans or seasoned tofu for a vegetarian version.
- Cheese Choices: Swap out cheddar for pepper jack or Monterey Jack for a different flavor profile.
- Toppings Galore: Experiment with different toppings like salsa, olives, or even a drizzle of hot sauce.
Make a Healthier Version:
- Low-Carb: Use almond flour tortillas cut to size instead of wonton wrappers.
- Lean Meat: Opt for ground turkey or chicken instead of beef for a lighter option.
- Dairy-Free: Use a dairy-free cheese alternative and skip the sour cream.
Closing:
And there you have it! Taco Cupcakes with Guacamole are not only easy to make but also a guaranteed hit at any gathering. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes!
Frequently Asked Questions:
- Can I use flour tortillas instead of wonton wrappers? Yes, you can cut small circles out of flour tortillas to fit your muffin tin.
- How long can I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Can I freeze taco cupcakes? Yes, they freeze well. Just reheat them in the oven to maintain the crispy texture.
- What other toppings can I use? Feel free to add salsa, olives, or even pickled jalapeños for extra flavor.
- Is there a vegetarian version? Absolutely! Substitute the beef with black beans or seasoned vegetables.
Taco Cupcakes with Guacamole
Course: All Word Recipes4
servings30
40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
Wonton wrappers – 24
Ground beef – 1 pound
Taco seasoning – 1 packet
Shredded cheddar cheese – 1 cup
Diced tomatoes – 1 cup
Shredded lettuce – 1 cup
Sour cream – 1/2 cup
Guacamole – 1 cup
Sliced jalapeños – optional, for garnish
Directions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
- Prepare the beef filling: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in the taco seasoning according to the package instructions.
- Assemble the cupcakes: Place a wonton wrapper in the bottom of each muffin cup, pressing down gently to form a base. Add a spoonful of the seasoned beef and a sprinkle of cheese. Top with another wonton wrapper, more beef, and cheese to create layers.
- Bake: Bake the taco cupcakes for 10-12 minutes, or until the wonton wrappers are golden and crispy.
- Garnish and serve: Once baked, let the cupcakes cool slightly. Top with diced tomatoes, shredded lettuce, a dollop of sour cream, and a generous spoonful of guacamole. Garnish with sliced jalapeños if desired.
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