Description
Crispy wonton wrappers cradle savory taco cupcakes packed with zesty ground beef and melted cheese. Mexican-inspired mini appetizers deliver bold flavors that will surprise and delight you at first bite.
Ingredients
Scale
Meat and Protein:
- 1 lb ground beef
- 1/2 cup black beans
Dairy and Binding:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 large eggs
Dry Ingredients and Seasonings:
- 1 cup all-purpose flour
- 1 packet taco seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp baking powder
Produce and Garnish:
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup diced jalapeños
Liquid Ingredients:
- 1/4 cup milk
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F and thoroughly grease a 12-cup muffin tin to prevent sticking.
- Brown the ground beef in a skillet over medium-high heat, draining excess fat, and mix in taco seasoning until fully incorporated.
- Combine black beans with the seasoned meat and set aside to cool slightly.
- In a large mixing bowl, whisk together flour, salt, black pepper, and baking powder to create a uniform dry mixture.
- Create a well in the center of the dry ingredients and add eggs, milk, olive oil, and sour cream, stirring until a smooth batter forms.
- Fold the seasoned meat and black bean mixture into the batter, ensuring even distribution.
- Gently stir in half of the shredded cheddar cheese into the batter.
- Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the remaining cheese on top of each cupcake.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean and tops are golden brown.
- Remove from oven and let cool in the tin for 5 minutes.
- Carefully transfer cupcakes to a serving plate and top with diced tomatoes, chopped green onions, and diced jalapeños.
- Serve warm and enjoy these savory taco-inspired cupcakes immediately.
Notes
- Swap ground beef with plant-based crumbles for a vegetarian version that maintains the same zesty flavor profile.
- Experiment with alternative cheeses like pepper jack or dairy-free options to accommodate different dietary needs and preferences.
- Adjust spice levels by reducing or increasing taco seasoning, or using mild versus hot varieties to suit individual heat tolerances.
- Prepare the batter and meat mixture ahead of time, storing separately in the refrigerator for up to 24 hours to streamline meal preparation.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg