Recipe: Muffin Tin Tacos

Muffin Tin Tacos

These taco cupcakes are easy to make and so delicious!

They are a great option to pack for lunch and can be

frozen and heated up individually.


  • 24 wonton wrappers (in the produce section)
  • 1 1/2 tsp. chili oil (in Asian food section)
  • 1/2 lb lean ground beef
  • 1 Tbsp. taco seasoning
  • 3/4 cup canned black beans, drained and rinsed
  • 1/3 of a block Mexican Velveeta
  • 1 cup salsa
  • 1 cup Mexican cheese, shredded
  • sour cream and/or guacamole, optionalDirections:Pre-heat the oven to 375 degrees F.
    Spray muffin tin cups with cooking spray. Set aside.
  • Heat chili oil in a large skillet over medium-high heat, add ground beef and taco seasoning. Brown beef, then add black beans and continue cooking until heated through, stirring occasionally. Cooking Meat and Bean MixturePut a wonton wrapper into the bottom of each of the muffin tin cups. Wonton Wrappers in Muffin TinCut Velveeta into 24 equal sized cubes. Place a cube of Velveeta onto each wonton wrapper.Then spoon 1 Tbsp. of the meat and bean mixture into each cup. (Note: On my initial try, I melted the Velveeta before adding it, however it re-solidified so quickly that I chose to not include that in these instructions.) Velveeta and Meat
    Spoon 1/2 Tbsp. of salsa into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Adding Salsa Finished First Layer

    Press another wonton wrapper on top and repeat the layers of Velveeta, meat mixture, salsa and cheese. Second Wonton Wrapper Velveeta and Meat 2 Finished Second Layer

    Bake for 18-20 minutes, or until golden brown. Let stand for 5 minutes before removing from muffin tin. Baked Muffin Tin Tacos

  • Serve with sour cream or guacamole.Servings: 12
    Prep Time: 20 Minutes
    Cooking Time: 20 MinutesBy Laurel from Port Orchard, WASource:

    © 1997-2012


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