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.
If you love these Double Decker Taco Cupcakes, you’ll love these taco recipes:
Double Decker Taco Cupcakes
Yield:
18 cupcakes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
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).
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 227 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 38mg Sodium: 343mg Carbohydrates: 18g Fiber: 2g Sugar: 1g Protein: 13g
Last week I printed all 5 dinners (I only cook 5 nights a week…pizza night and leftover night are a must) from your blog last week and i make my family rate them with stars (5 stars is the best) so I know whether to make that dinner again in the future. All five dinners got 5 stars! Thanks for your great blog!
How long do you bake these for? Do you have to butter or something for the won ton not to stick to the tin? Help.
If you head on over to the recipe link at the bottom it gives full instructions. You will spray the tin with cooking spray and bake for 15-18 minutes.
@Chelsea,
Wow. Great. I can’t handle the pressure for the next dinner…
These look great for parties! Can’t wait to try.
This looks like something I need to have my activity day girls try making! It’s a perfect size for them!
I’m obsessed with crispy tacos, but it’s such a chore to sit there and hold them while they’re frying. This would solve all taco frying agony! 🙂
Christina
http://www.becauseofmadalene.com
My husband and kids would love these! So fun!
Can you figure out the WW points for us lol!!! Looks so good
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These are so cute! 😀
The little recipe card there says “serving size 18 cupcakes” you mean makes 18 right?? what would a real serving size be?
What a great idea! I’m going to test this out with some old wonton wrappers in the freezer. Thanks for this recipe.
@Olivia Grace,
I just ate one but my husband had two. Probably 2 per person would be a serving.
These look fantastic!! We love following you and having you on our blogroll so our readers can see all the fun stuff you are doing over here. You are making us VERY hungry!! Cheers, Ashleigh & Tiffani, The Drinking Girls
They look amazing!Such a brilliant idea …my wanton wrappers are thawing as I write this :))
Thank-you
Oh wow these look amazing – cupcakes and Mexican – a fusion of my two favourite things! I immediately showed them to my husband (the chef in the family) and he was like ‘eww taco cupcakes’ I had to explain they weren’t actually cupcakes, just savoury tacos shaped like cupcakes! He got the idea in the end!
I’ve been making a new cupcake each month for nearly a year now and posting it on my blog, but haven’t really dabbled in the savoury – yet. These look like a great way to start!
I love inventive appetizers like this! I’ve made something similar to these but in the little scoop chips. I love this idea much better.
Excited to peruse your tasty blog.
Wow! I came over from Pinterest and your peanut butter cheese ball recipe… thought I’d take a look at the rest of the blog because it’s so cute! LOVE this idea. I was wondering what the lining of all those cupcake-sized bite ideas was…wonton wrappers. GREAT! I’ll have to get me some asap – thanks for sharing 🙂
I made these yesterday… they were gone in minutes from my party! Even quicker than my famous Teriyaki ribs! The only thing that I noticed, and maybe it’s just my oven, but I had to bake them a bit longer than recommended. While the tops were perfectly browned, the bottoms were soggy so I put them back in for about 5 minutes and they were perfectly crispy on the bottoms!
A great treat! Quick, easy and great on the budget!
What a fun, simple idea. Perfect for a party or to make with kids.
These look so yummy and easy! You always have so many good recipes! =)
I really like the sound of these tacos baked in a muffin tin!
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Making these tonight 🙂
Made these for dinner tonight after work – love that they’re quick to make! They were great! A couple with a side salad is a full meal. Great idea. 🙂
Like it, Making these tonight. Ball Mill Design
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Can I use frozen lumpia/eggroll wrappers for these? (Defrosted, of course) I live in Alaska and can’t seem to find wonton wrappers in any of my grocery stores. I know lumpia wrapoers are four times the size but figured I could cut them into smaller squares. Just want to make sure I’ll get the same crispy texture!
Corrie,
Other people have used eggroll wrappers and said it tastes great!
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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
Hi, i made these taco cupcakes they where AMAZING!!!! my kids and there friends loved them
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.
What a fun idea! These are so cute 🙂
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.
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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.
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.
Looks like something I need to have my activity day girls try making! It’s a perfect size for them!
Just made as a trial run for my sangria Saturday with my girlfriends. Husband and I loved them!!!!
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!
I made the double decker taco cupcakes tonight and they were a huge success super easy and yummy will definitely make them again
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.
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
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
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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
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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!
Love these tasty and delicious cups. Perfect for today. Blessings, Catherine
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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…
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.
This was great! I added grape tomato and green onion and it rocked!
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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…
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These look great (and easy)! Thanks for sharing!
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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.
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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.
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.
Could you please post the nutritional facts?
I just posted them!