Taco Cupcakes

For the Cupcake Base:

• 12 wonton wrappers or small flour tortillas
• 1 lb ground beef (or ground turkey for a lighter option)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade seasoning: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, 1/2 tsp salt)
• 1/2 cup water
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 can (15 oz) black beans, drained and rinsed (optional)
• 1 can (15 oz) corn, drained (optional)

For Toppings:

• 1/2 cup sour cream
• 1/2 cup salsa or pico de gallo
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives (optional)
• 1 avocado, diced (optional)
• Fresh cilantro, chopped
• Jalapeño slices (optional, for a spicy kick)

Instructions

1. Preparing the Cupcake Base

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures the taco cupcakes bake evenly.
2. Cook the Ground Beef: In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
3. Season the Meat: Add the taco seasoning and water to the meat mixture. Stir well and let it simmer for about 5 minutes until the sauce thickens and the flavors meld together. If using, stir in the black beans and corn at this stage.

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