Mini muffin tin tacos (Printable Format)

Layered wonton cups filled with seasoned ground beef, refried beans and melty cheese - like a mini taco in muffin form that's perfect for parties.

# What You'll Gather:

→ For the Meat Filling

01 - 1 pound ground beef (you can substitute ground turkey or chicken if you prefer)
02 - 1 packet (1 ounce) taco seasoning mix
03 - 2/3 cup water

→ For Assembly

04 - 36 wonton wrappers (find these in the produce section near the tofu)
05 - 1 can (16 ounces) refried beans
06 - 2 cups shredded cheddar cheese (or Mexican blend if you're feeling fancy)

→ For Toppings (All Optional)

07 - Dollops of sour cream
08 - Diced fresh tomatoes
09 - Chopped cilantro leaves
10 - Finely diced red or white onions
11 - Sliced jalapeños (if you like some heat)
12 - Diced avocado or guacamole

# Step-by-Step Instructions:

01 - Preheat your oven to 375°F and give your muffin tin a light coating of cooking spray. This recipe makes about 18 cupcakes total, so you'll either need to work in batches with one 12-cup tin or use multiple tins if you have them. Get all your toppings chopped and ready to go for easy assembly later.
02 - Brown the ground beef in a skillet over medium heat, breaking it up with a wooden spoon as it cooks. Once there's no pink left (about 5-7 minutes), drain off the extra fat - nobody wants greasy cupcakes! Add the taco seasoning packet and water, then let it simmer for about 5 minutes until most of the liquid is absorbed and you've got a nice thick taco meat mixture. Turn off the heat and set it aside.
03 - Take a wonton wrapper and press it into the bottom of each muffin cup. It should form a little cup shape with the edges sticking up the sides - don't worry if it's not perfect! Microwave your refried beans for about 30 seconds to make them easier to work with. Add about a tablespoon of beans onto each wonton wrapper, spreading it out a bit with the back of your spoon. Top that with a generous spoonful of your seasoned beef, then sprinkle with a layer of cheese.
04 - Place another wonton wrapper on top, pressing down gently so it takes the shape of the cup but doesn't squish your fillings too much. The edges should stick up around the sides. Repeat the layers - beans, meat, then cheese. You're essentially making mini taco lasagnas in cupcake form!
05 - Slide your muffin tin into the preheated oven and bake for 15-18 minutes. You're looking for the wonton edges to turn golden brown and crispy, and the cheese on top to get all melty and bubbly. Keep an eye on them toward the end - those wonton wrappers can go from perfectly crisp to burnt pretty quickly!
06 - Let the cupcakes cool in the tin for about 5 minutes - they're easier to remove when they've set up a bit. Run a butter knife gently around the edges to loosen them, then carefully lift them out. Top each one with your prepared garnishes - a small dollop of sour cream, a sprinkle of diced tomatoes, some cilantro, or whatever toppings you like. Serve while they're still warm and watch them disappear!

# Important Tips:

01 - These taco cupcakes are perfect for game day parties, potlucks, or any gathering where fun finger foods are welcome. They're a hit with both kids and adults!
02 - Feel free to customize the fillings based on your preferences - add corn, black beans, or even a layer of guacamole between the wonton wrappers.

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