Wonton wrappers create crisp layers around seasoned ground beef and reduced-fat cheddar in these taco cupcakes. Greek yogurt, salsa, green onions, and optional taco toppings are added after baking.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup reduced-fat shredded cheddar cheese
- 24 wonton wrappers
- ½ cup Greek yogurt, for topping
- ½ cup salsa, for topping
- ¼ cup chopped green onions, for garnish
Optional toppings
- Diced tomatoes
- Guacamole
- Sliced jalapeños
- Sliced black olives
Assemble the Layers
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Cook the ground beef in a skillet over medium heat until it reaches 160°F (71°C). Drain excess fat, add taco seasoning, and cook according to the package directions.
- Press a wonton wrapper into each muffin cup. Add seasoned beef and cheddar.
- Place another wonton wrapper over each portion, then repeat the beef-and-cheese layer.
- Bake for 10–12 minutes, until the cheese melts and the wrappers are golden and crisp.
- Cool slightly, then add Greek yogurt, salsa, green onions, and any optional toppings.
Prep: 15 minutes
Cook: 10–12 minutes
Total: 25–27 minutes
Yield: 12 taco cupcakes
Keep the wonton corners inside the muffin cups so they do not touch nearby portions. Checking the beef with a thermometer avoids relying on color alone.
