Taco Cupcakes 
Ingredients:
1 lb ground beef
1 packet taco seasoning
1/2 cup water
24 wonton wrappers
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup diced tomatoes
1/2 cup shredded lettuce
1/4 cup sliced black olives
1/4 cup chopped green onions
Sour cream, for topping
Salsa, for topping
Instructions:
1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. In a skillet over medium heat, brown the ground beef. Drain excess fat. Add taco seasoning and water. Simmer until thickened, then remove from heat.
3. Place one wonton wrapper in each muffin cup, pressing it into the bottom and up the sides.
4. Add a spoonful of taco beef into each cup. Sprinkle with cheddar and Monterey Jack cheese.
5. Add a second wonton wrapper on top of each filled cup, pressing down gently. Add another layer of beef and cheese.
6. Bake for 10–12 minutes or until wrappers are golden and cheese is melted.
7. Let cool slightly before removing from the tin.
8. Top each with diced tomatoes, lettuce, black olives, and green onions. Add a dollop of sour cream and a spoonful of salsa.
Prep: 15 min | Cook: 12 min | Total: 27 min
Servings: 12 | Calories: 220 per serving
