Double Decker Taco Cupcakes
These Double Decker Taco Cupcakes are layers of wonton wrappers, taco meat, beans, cheese and topped with taco toppings. Remember these Lasagna Cupcakes, well these Double Decker Taco Cupcakes are the Mexican version of those.
Double Decker Taco Cupcakes
Wonton wrappers make for perfectly sized pasta squares that can be layered in muffin tins with taco meat, beans, cheese, and crushed chips.
Seriously yummy, cute, and super fast.
OTHER TACO RECIPES:
Double Decker Taco Cupcakes
These Double Decker Taco Cupcakes are layers of wonton wrappers, taco meat, beans, cheese and topped with taco toppings.
Ingredients
- 1 pound ground beef
- 1 (1.25 ounce) package of Old El Paso™ taco seasoning mix
- 36 wonton wrappers
- 1 (16 ounce) can Old El Paso™ refried beans
- 36 tortilla chips
- 2 cups shredded cheddar cheese
- Sour optional toppings: cream, diced tomatoes, cilantro, onion
Instructions
- Preheat the oven to 375°F. Spray 18 muffin cups 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 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 or until golden brown.
- Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro).
Looks delicious can’t wait to try them
Thank you!
Could you please post the nutritional facts?
I just posted them!
The preparation time and bake time reads 22 hrs. 14 mins, that has to be wrong! Please supply correct timing.
I do not like soggy bottoms on my wonton’s would you suggest prebaking the first wonton if, so how long and would you use the 375° F (190°C.)
Also, I live by myself so could I freeze leftovers and rewarm. If so, should I thaw in refrigerator overnight and take them out to come to room temperature and how, what temperature and how long.
Sorry. The recipe plugin had a bug. To ensure no soggy bottoms don’t spray the pan. Mine are always crispy. I don’t think it’s necessary to prebake the bottom but I suppose you could. You could definitely freeze them and then I would bake them again until warm. Probably 10 minutes at 350 degrees.
I made these for lunch today. My husband has had gastric sleeve surgery and doesn’t eat much. He ate 2!!! My uber picky kids love them and so did I! These were quick and perfect for lunch. I meal prep and these will be perfect for grab and go lunches!
I’m so glad you enjoyed these.
Hi! These look great and I plan on making them for a family gathering. Just wondering if this is for mini cupcake tins or regular sized cupcake tins? The pictures look like they are mini cupcake size and it seems like it might be appetizer size but there’s no mention of mini cupcake tins in the recipe! Thanks so much!
I guess I should also ask, if they are regular sized cupcake tins, could I make them in the mini tins without too much trouble? Thanks so much! 🙂
I’ve done it in mini ones and they were great!
They’re regular sized tins.
These look great (and easy)! Thanks for sharing!
I love this recipe! I just made it in a lighter version by using ground turkey instead of beef, no chips, Mrs. Dash salt free taco seasoning and 100% organic black bean refried beans. It was so yummy. A bit disappointed you do not list the nutritional information it would be very helpful especially in the world we live in today. Also the calorie calculator you listed doesn’t work.
Yes I agree it would be helpful but with everyone using different brands the info wouldn’t be accurate and with over 600 recipes I don’t have the time to do it. This one doesn’t work? http://www.caloriecount.com/cc/recipe_analysis.php I just used it…
This was great! I added grape tomato and green onion and it rocked!
Can these be refrigerated overnight prior to baking? I have a Super Bowl potluck to attend tomorrow and I’m afraid I might not have enough time in the morning to prep for a rough estimate of 30 people.
Ahhh. Probably too late. You can prep them ahead of time.
Hi Christy,
Can I make the taco cupcakes on Saturday evening, then refrigerate them, and take them to dinner on Sunday? If so, do I just keep them in the tins and reheat in the oven when I get to the dinner? Will they hold up or be soggy?
Thanks
Sure! You can definitely reheat them. You don’t have to do it in the tins. You could just put them on a baking sheet. They shouldn’t be soggy.
These look delectable. Was wondering if they would hold up for a picnic..or would they get soggy.
They wouldn’t get soggy but they are definitely best warm…
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Love these tasty and delicious cups. Perfect for today. Blessings, Catherine
just made these for lunch. (it’s a personal philosophy of mine to ALWAYS have taco/burrito ingredients in my house…just happened to be lucky to also have some wonton wrappers). word of advice…do not forget the double decker step. You might get lazy and think you only need one layer of wonton but trust me. While it will still be delicious and easy and convenient and awesome, the smushy to crunchy ratio will be way off. either way, super delicious and I love all of these wonton recipes! will definitely make these again but will
actually follow the directions next time! 🙂
So glad you loved them!
Hi. I’m looking for a recipe that I can only remember as “Blondies”. They are like brownies, but more buttery. They are baked, but are still very soft and gooey. The name Blondies really suits them because of the color. Very fattening, of course, but DELICIOUS.
Can you help me find them?
Here’s a blondie recipe I love: https://www.the-girl-who-ate-everything.com/2012/02/maple-walnut-blondie-applebees-copycat.html
TThese look amazing! I have a quick question..what degree do I cook these onand for how long? I am making these tonight for my family and a couple friends.
Cook them at 375 degrees for 15-18 minutes. The recipe is here at Tablespoon if you need the directions. http://www.tablespoon.com/recipes/taco-cupcakes/01bc4542-2c87-4b98-a8e8-ac81e79357d9
These look great! Making them tonight! Do you have the nutritionals available?
I don’t have the nutritional info. I know there are free calculators out there like: http://caloriecount.about.com/cc/recipe_analysis.php
Okay, just curious: I’m trying to eat a “little” healthier lately, and am planning on making these tonight, so I was wondering if you thought it’d be okay to leave out the crumbled chips? Or is that just one of those “must-have”s in the recipe? I dunno if they give it an extra needed crunch or not. When I think about it, I’d imagine them becoming a little soggy, but maybe not. Thanks in advance!
Not a must have. Absolutely you can leave it out.
I made the double decker taco cupcakes tonight and they were a huge success super easy and yummy will definitely make them again
I am trying these this weekend. Your blog is everything that is good. Thank you for your recipes!
I am trying these this weekend. Your blog is everything that is good. Thank you for your recipes!
Just made as a trial run for my sangria Saturday with my girlfriends. Husband and I loved them!!!!
Looks like something I need to have my activity day girls try making! It’s a perfect size for them!
can you use say-corn or flour tortillas instead of wontons?
I haven’t tried it but I think it would work. I love the texture of the wontons though.
I might try tortillas instead.
If you put them in the freezer or refrigerator, can you heat them in a crockpot for a pot luck? Thank you
I’ve never tried heating them in a crockpot. I’ll have to try it.
Hi i Love The recipe. But I want to know if I can use instead of wonton wrappers, egg roll wraps, because in Puerto Rico I can’t find wonton wraps. Are they the same?
I’m pretty sure they are the same thing just different shapes. I know others have used egg roll wrappers and it turned out great.
What a fun idea! These are so cute 🙂
Can these be frozen and reheated?
Yes. They freeze and reheat beautifully!
Do you bake then freeze? Or freeze then bake? I always wonder that.
Haha. It’s personal choice. For these I would probably freeze then bake.
Hi, i made these taco cupcakes they where AMAZING!!!! my kids and there friends loved them
This looks so good!!! I would love for you to come to my link party going on now at http://www.memoriesbythemile.com/
Pinned it and new follower.
Wanda Ann @ Memories by the Mile