Taco Cupcakes You Can Make Ahead for Busy Nights
Taco cupcakes are a fun, make-ahead dinner perfect for busy nights. Crispy, cheesy, and packed with flavor, they’re sure to be a hit.
Ingredients
For the meat filling
- 2 teaspoons olive oil
- 1 pound halal-certified ground beef (or halal ground turkey)
- 2 tablespoons homemade taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper)
- Salt to taste
- 1 can (14 ounces) petite diced tomatoes, drained
For the assembly
- 24 wonton wrappers
- 1 1/4 cups shredded halal-certified cheddar cheese
- Cooking spray
For the toppings
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- 1/4 cup diced fresh tomatoes
Instructions
- Preheat the oven to 400°F and lightly coat a 12-cup muffin tin with cooking spray.
- Heat olive oil in a large skillet over medium-high heat, then cook the ground beef until browned, breaking it apart as it cooks.
- Stir in taco seasoning, salt, and the canned tomatoes, cooking for another 2 minutes until everything is well mixed.
- Place one wonton wrapper in the bottom of each muffin cup, spoon in a little meat mixture, and sprinkle with cheese.
- Add a second wonton wrapper to each cup, then divide the remaining meat and cheese evenly.
- Bake for 10 to 15 minutes, or until the edges are golden and the cheese is melted.
- Top each taco cup with sour cream, green onions, and diced tomatoes before serving.