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Taco Cupcakes

30 mins to make • Serves 18

Meat

1 lb Ground beef

Canned Goods

1 (16 ounce) can Old El Paso™ refried beans

Baking & Spices

1 (1.25 ounce) package Old El Paso™ taco seasoning mix

Bread & Baked Goods

36 Wonton wrappers

Snacks

36 Tortilla chips

Dairy

2 cups Cheddar cheese
  • Jade Long

    Taco bites. aka Double Decker Taco Cupcakes | The Girl Who Ate Everything

  • Lara Fogels

    Double Decker Taco Cups With Wonton Wrappers - Great Recipe

  • Tiffany Marshall

    MINI TACO CUPCAKES - The Girl Who Ate Everything: Main Dishes | Quick and Easy Family Recipes

  • Roz Kravitz

    Double Decker Taco "Cupcakes" ~ Wonton wrappers make for perfectly sized pasta squares that can be layered in muffin tins with taco meat, beans, cheese, and crushed chips. Recipe @: http://www.the-girl-who-ate-everything.com/2012/04/double-decker-taco-cupcakes.html

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Taco "Cupcakes" 1 lb ground beef 1 packet taco seasoning 2/3 cup water 1 can black beans, drained 2 cups cheddar cheese, shredded 36 wonton wrappers your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc cooking spray Preheat oven to 375. Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed. Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.