Directions:
Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with nonstick spray.
Cook the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in taco seasoning and salsa. Simmer for 5 minutes until everything’s well combined and flavorful.
Assemble the Cupcakes:
Place one wonton wrapper in the bottom of each muffin cup, pressing it down to form a cup shape.
Add a small spoonful of refried beans (if using), then a layer of the taco meat, and sprinkle with cheese.
Place another wonton wrapper on top and repeat the layers: beans, meat, and cheese.
Bake: Pop them in the oven and bake for 15-18 minutes, until the wonton wrappers are crispy and golden brown, and the cheese is bubbly.
Top It Off: Let cool for a couple of minutes, then remove from the muffin tin. Add your favorite toppings—sour cream, diced tomatoes, jalapeños, cilantro, or guac.
Serve & Watch Them Disappear: These are SO GOOD, you’ll want to make a double batch!
Time & Nutrition:
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 12 taco cupcakes
Calories: ~200 per cupcake
These Taco Cupcakes are crispy, cheesy, and packed with all the taco flavor you love—in a fun, portable form. Bet you can’t eat just one!
I’ve followed the New Bariatric & Gastric Challenge in this plan very closely for over 4 weeks now and I’ve lost 31 lbs. I love how this cookbook is organized into separate sections and the best part is showing how much you can eat of what for the amount of points.
