If your taco night is starting to feel a little meh, let me introduce you to a game-changer: Taco Cupcakes. Yep, you read that right. It’s everything you love about tacos savory beef, melty cheese, crunchy chips layered into a handheld, muffin-tin miracle. Perfect for busy weeknights, game-day snacks, or when your kids suddenly declare they’re “over” traditional tacos (don’t worry, they’ll be back). These crispy, cheesy mini bites check all the boxes: easy, fun, freezer-friendly, and 100% customizable.
Whether you’re wrangling toddlers, working late, or just trying to spice up dinner with something fresh and clever, Taco Cupcakes are here to rescue your routine.
Why You’ll Love These Taco Cupcakes
Besides being absolutely adorable (yes, food can be cute), these taco cupcakes are:
- Perfect for meal prep : They reheat beautifully.
- Kid-approved : Especially with a dollop of sour cream and no “green stuff.”
- Weeknight-friendly : Just a few pantry staples and a muffin tin.
- Party-ready : Pop them out of the oven, and voilà, your appetizer game just leveled up.
Ingredients You’ll Need for Taco Cupcakes
Here’s what you’ll want to have ready before diving in. Most are pantry staples nothing fancy!
- 1 pound ground beef : for that juicy taco flavor
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix : because shortcuts are lifesavers
- 2/3 cup water : to simmer with the seasoning
- 36 wonton wrappers : the “cupcake” shell
- 1 can (16 oz) Old El Paso™ Traditional Refried Beans : smooth, savory base layer
- 36 tortilla chips : crushed for that perfect crunch
- 2 cups shredded cheddar cheese : for melt factor
- Optional toppings: sour cream, diced tomatoes, cilantro, onion dress them up or down
How to Make Taco Cupcakes
Let’s walk through it, step by step. You’ll be surprised how fast these come together. Bonus? You probably already have most of the ingredients on hand especially if you’re a fan of HelloFresh-style cooking (and yes, we’ll talk about that fry seasoning in a sec).
Step 1: Preheat and Prep
Get that oven going at 375°F, and spray 18 muffin cups with cooking spray (trust me, cleanup will thank you later).
Step 2: Taco Meat Time
Brown 1 pound of ground beef in a skillet and drain any extra fat. Stir in Old El Paso Taco Seasoning Mix and 2/3 cup of water. Let it simmer for about 4-5 minutes until thick and fragrant aka taco night in a pan.
Step 3: Layer It Up
Time to build those cupcakes:
- Place 1 wonton wrapper at the bottom of each muffin cup.
- Add about 1 tablespoon of refried beans.
- Crush 1 tortilla chip over the beans (hello, crunch!).
- Spoon on 1 tablespoon of taco meat and 1 tablespoon of shredded cheddar cheese.
Repeat that same layering magic one more time: another wonton, beans, chip, meat, cheese. Trust the process.
Step 4: Bake and Top
Pop the tray in the oven and bake for 15–18 minutes, or until the tops are golden and the edges are perfectly crisp. Let them cool slightly before removing from the tin (they’ll hold their shape better).
Top with your faves: sour cream, diced tomatoes, chopped onion, fresh cilantro whatever makes your taco heart happy.
Nutrition Facts (Per Taco Cupcake)
- Calories: 270
- Protein: 12g
- Total Fat: 9g
- Carbs: 35g
- Sugar: 0g
Preparation Time for Taco Cupcakes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: ~33 minutes
Tasty Tips & Taco Hacks
- Craving that HelloFresh flavor? Wondering what is in Hello Fresh fry seasoning? It’s usually a blend of paprika, garlic powder, and onion powder sprinkle a little into your beef for that familiar taste.
- Want a twist? Drizzle with sweet soy glaze Hello Fresh style (a blend of soy sauce, sugar, and rice vinegar) for a sweet-savory combo.
- No wonton wrappers? Mini flour tortillas cut into circles can work in a pinch just press them into the cups.
How to Serve and Store Taco Cupcakes
Serving: Taco Cupcakes are at their best fresh out of the oven crispy, cheesy, and piping hot.Serve them with a side of salsa, guac, or a simple salad for a quick, satisfying meal.
If you’re in the mood for something hearty and homestyle next time, don’t miss our Gluten Free Chicken Pot Pie: Easy, Flaky & Creamy Recipe. It’s another family-favorite you’ll want to keep on rotation.
Storing: Store leftovers in an airtight container in the fridge for up to 4 days. They reheat well in the oven at 350°F or in the air fryer for a crispier bite. You can even freeze them wrap each in foil or store in a freezer bag. Reheat directly from frozen (add a few extra minutes to the baking time).
A Little Story From My Kitchen
I made these Taco Cupcakes on a whim one Sunday when my kids said, “We want tacos but different.” (Thanks for the vague inspiration, children.) I had some wonton wrappers from a failed potsticker experiment and voilà cupcakes! Now, they ask for them at least once a week, and I don’t mind one bit. They’re that easy.
FAQs about Taco Cupcakes
What is in Hello Fresh fry seasoning?
It’s typically a simple but flavorful mix: paprika, onion powder, and garlic powder. Add it to your ground beef for that familiar HelloFresh kick.
Can I use turkey instead of ground beef?
Absolutely! Ground turkey works great and is a bit leaner. You may want to add a splash of oil while browning to prevent dryness.
What’s a good vegetarian version?
Swap the beef with cooked lentils or plant-based crumbles, and use veggie refried beans. The layering stays the same, and it’s still super satisfying.
Can I make Taco Cupcakes ahead of time?
Yes! Assemble and refrigerate them uncooked, then bake fresh when ready. Or bake and reheat throughout the week.
Can kids help make these?
Totally! Kids love placing the layers, and it’s a great way to get them into the kitchen.
What else can I use instead of wonton wrappers?
Mini tortillas or phyllo dough can work, though they may crisp up differently. Experiment and have fun with it!
What’s in sweet soy glaze Hello Fresh style?
Usually a mix of soy sauce, sugar, rice vinegar, and sometimes garlic or ginger. You can easily whisk up your own at home for a drizzle of sweet umami goodness.
Can I double the recipe for a crowd?
Yes and trust me, you’ll want to. Just use two muffin pans and bake in batches if needed.
Final Thoughts
These Taco Cupcakes are more than just a fun twist they’re a weeknight win for busy households who love tacos but crave a little shake-up. With familiar flavors, easy prep, and tons of flexibility, you’ll have a go-to recipe that keeps everyone (even picky eaters) coming back for seconds.
Ingredients and quantities are listed directly below in the recipe card.
Now go on turn that muffin tin into your new favorite taco tool. 🌮🧁