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Taco Cupcakes with Avocado Cream

All the flavors of yummy beef tacos in a bite size package!
Course: Appetizer, Entree
Cuisine: Mexican
Servings: 12 taco cupcakes
Author: The Chunky Chef


  • 1 lb ground beef
  • taco seasoning 1 packet or homemade
  • 2/3 cup water
  • 1/4 cup picante sauce
  • 12-24 wonton wrappers (12 for single lined 24 for double)
  • 1/2 cup refried beans
  • Mexican cheese blend shredded
  • taco toppings of your choosing
  • 1 cup sour cream
  • 1 avocado pitted and chopped
  • 1/4 cup cilantro chopped
  • zest of 1 lime
  • juice of 1/2 a lime


  • Brown your ground beef, drain. Add taco seasoning, water, and 1/4 cup picante sauce. Let
  • simmer until thick but not dry.
  • Heat up your refried beans in the microwave.
  • Spray your muffin cups with cooking spray and line with wonton wrappers. I usually use two
  • wrappers for a more secure cup, but it will work just fine with one wrap per cup as well.
  • Dab some refried beans in the bottom of your cups, add some ground beef, and top with a
  • sprinkle of mexican cheese.
  • Bake in a 350 degree oven for about 12-15 minutes. Remove from oven and top with desire
  • taco toppings.
  • Pit the avocado, scoop out flesh into a food processor, add sour cream, lime zest, lime juice
  • and cilantro and a pinch of salt.
  • Pulse a few times, then process until smooth and creamy.