Directions 👩🍳
1. Preheat & Prep 🔥
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with nonstick spray.
2. 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 well combined and flavorful.
3. 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 taco meat, and sprinkle with cheese.
-
Place another wonton wrapper on top and repeat the layers: beans, meat, and cheese.
4. Bake to Perfection 🔄
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.
5. 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.
6. 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
Conclusion 🎉
These Taco Cupcakes are crispy, cheesy, and packed with all the taco flavor you love—in a fun, portable form. Perfect for those following the New Bariatric & Gastric Challenge, they’ve helped one user lose 31 lbs in just four weeks. With clear portion control and smart ingredients, this recipe proves healthy eating can be exciting and delicious! 🥗💪
