I had to get your attention with that title huh? Double decker…Taco…cupcakes?!! How much more goodness could you pack into four little words? I’m happy to report that these little fellas didn’t only sound good, they really delivered on taste as well. Back in February, I had tried out a recipe for Lasagna Cupcakes which I had seen on the Girl Who Ate Everything blog. They were a huge hit. A couple of months later, I noticed that she had posted a recipe for Double Decker Taco Cupcakes. I have just been itching to try these out since then and finally had an occasion to make up a batch. I’m glad I did ’cause let me tell ya…folks went wild for them!
These Taco Cupcakes are quite similar to the Lasagna version, baked in cupcake tins with wonton wrappers, but this time filled with all kinds of taco-y ingredients like seasoned ground beef, refried beans, crushed tortilla chips and cheese. Once they’re out of the oven, you can sprinkle your favourite taco fixin’s on top such as sour cream, onions, jalapeno peppers, cilantro and avocado over the tops. They come together very quickly and easily. I assembled them earlier in the day and then baked them right before my guests turned up. They were great for dinner and would serve wonderfully as “finger food” at a larger party (perhaps a Cinco de Mayo gathering…). But don’t wait until May! Find a reason to make these soon!
Double Decker Taco Cupcakes
recipe from: The Girl Who Ate Everything
yield: 18 Taco Cupcakes
- 1 1b. ground beef
- 1 package Old El Paso Taco seasoning mix
- 36 Wonton Wrappers
- 1 can (16 ounces) refried beans
- 36 tortilla chips
- 2 cups shredded Mexican Blend or Cheddar cheese
- Optional Toppings: sour cream, diced tomatoes, diced onion, diced jalapeno peppers, cilantro, salsa, avocado
Preheat oven to 350° F. And spray 18 wells of muffin tins with cooking spray.
Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
Place one wonton wrapper in the bottom of each muffin cup. Layer about 1/2 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
Bake for 15-18 minutes until golden brown.
Gently remove from muffin tin and top with your favourite taco toppings.