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Aug 07
197

Taco Wonton Cupcakes

Taco Wonton Cupcakes

After the Lasagna Cupcakes I made a few weeks ago were a huge success, I started thinking that I could apply the same concept to make Taco Wonton Cupcakes with equally mouth-watering results. I received a big cooler of goodies from Wholly Guacamole this week, so it seemed like a good time to test this theory. I’m pleased to say the results were outstanding! These Taco Wonton Cupcakes pack a ton of flavor and spice into every bite. The chili oil adds heat, the chunky, juicy salsa adds flavor, the gooey queso dip oozes onto your tongue with each bite, and the beef and black bean mixture gives the cupcakes texture and makes them hearty and filling.

I think these Taco Wonton Cupcakes are perfect on their own, but adding a dollop of guacamole or sour cream provides a cool, creamy contrast, so feel free to add some if you want to balance the heat (may change nutrition information and Weight Watchers points). These are easy to make and great for portion control. I hope you enjoy them as much as I did!

*This recipe was updated in March 2016 and the number of servings/quantities of ingredients were tweaked slightly. If you’re working off an older printed copy, you may want to re-print a new copy!*

Taco Wonton Cupcakes

with optional guacamole topping

Looking for more ways to make your main course in a muffin tin? Check out my recipes for French Dip Wonton Cupcakes, Cheeseburger Hash Brown Cups, Chicken Parmesan Wonton Cupcakes, Easy Taco Cups, Chicken Pesto Wonton Cupcakes, Chicken Bacon Ranch Wonton Cups, Pepperoni Pull-Apart Muffins, Turkey Club Wonton Cupcakes, Reuben Wonton Cupcakes, Mexi-Meatloaf Muffins, Thai Peanut Chicken Wonton Cupcakes, Pizza Cups, Chicken Parmesan Meatloaf Muffins, Buffalo Mac & Cheese Muffins, Spaghetti & Meatball Cups, Buffalo Chicken Wonton Cupcakes, Sausage, Egg & Cheese Hash Brown Cups, Mini Spinach Dip Bread Bowls, Cheeseburger Wonton Cupcakes and many more in the Main Course Muffins section of my recipe index!

Print

Taco Wonton Cupcakes

Yield: 12 cupcakes

Ingredients:

  • 2 teaspoons chili oil (found near the Asian ingredients)
  • 3/4 lb 95% lean ground beef
  • 4 teaspoons taco seasoning
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup chunky salsa
  • 24 wonton wrappers (found in the produce section)
  • 8 tablespoons of queso blanco dip or salsa con queso
  • 4 oz 50% reduced fat sharp cheddar cheese, shredded

Directions:

  1. Pre-heat the oven to 375. Lightly mist a 12-cup standard muffin tin with cooking spray and set aside.
  2. Heat chili oil in a sauté pan or large skillet over medium-high heat. Add the ground beef brown, breaking it up with a spoon. When meat is cooked through, add the taco seasoning and stir together. Add the black beans and continue to cook, stirring occasionally, for 1-2 more minutes until warm. Remove from heat and stir in salsa until well combined.
  3. Push a wonton wrapper into the bottom of each of the cups in the prepared muffin tin. Spoon a teaspoon of queso dip into each wonton cup and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup, using about half the total mixture. Sprinkle about half the shredded cheese evenly over the top of each cup. Press another wonton wrapper on top of the shredded cheese and repeat the layering steps with the remaining ingredients.
  4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Weight Watchers Freestyle SmartPoints:
4 per cupcake (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
148 calories, 14 g carbs, 1 g sugars, 5 g fat, 2 g saturated fat, 12 g protein, 2 g fiber (from myfitnesspal.com)

An Emily Bites Original

 

197 comments on “Taco Wonton Cupcakes”

  1. LOVE the idea. Great for proportioning!

  2. You had me at “the gooey queso dip oozes onto your tongue” LOL! Gonna have to try these! Thanks, Miss Emily!

  3. Whoops, the “Yield” still says “lasagna cupcakes!”

  4. Fixed! Good catch, thanks 🙂

  5. Yum, can’t wait to try these! Ingredients are on my grocery list 🙂

    • You replied with “yum, can’t wait to try these”.

      How can you write that if you haven’t had it yet? (when this comment was posted)

      I don’t know about you but I can’t describe food as ‘yum’ or yummy until I eat it.

    • Seriously? I’m pretty sure I responded with a YUM too when I first saw this. It’s not too hard to appreciate a recipe when you know you love the ingredients but they’re presented in a new form. And after feeding myself three times a day (or more!) for over 50 years, I’m pretty sure I know when I’m going to enjoy a recipe as easy as this one. And may I say this one sure didn’t disappoint. We’ve been eating it every week since I first tried it. YUM!

    • Gonna give it a try. I know I like the list of ingredients as well. The true test for my pallet will be one of texture!! Thanks for sharing!

    • Funny that they leave a childish comment as “Anonymous” anyway.

  6. Bummed. I saw the pic and clicked the link, hoping to make these to take camping – but we can’t do wonton wrappers (gluten). I thought they were made with corn tortillas. Oh well. They look yummy anyway.

  7. Feel free to try them with corn tortillas, I bet those would work too. I personally love the Mission brand corn tortillas (you’ll see I use those in a bunch of other recipes). Experiment and let me know!

  8. I think I may try these using corn tortillas instead of wonton wrappers. (because that is what I have at the moment) Thanks for the idea!

  9. sounds delicious and perfect portion size for a post gastric bypass patient and a toddler! 🙂 I look forward to trying the recipe.

  10. Found this recipe on a GF site
    Won Ton Wappers
    5.0 from 5 reviews

    Print
    Recipe Type: Main
    Author: Gluten-Free on a Shoestring, Page 48
    Prep time: 15 mins
    Cook time: 5 mins
    Total time: 20 mins
    Serves: 15 to 20
    Versatile gluten-free won ton wrappers for all your GF won ton needs
    Ingredients

    1 cup all-purpose gluten-free flour (I use Better Batter)
    1/2 teaspoon xanthan gum (omit if using Better Batter, like moi)
    1 extra-large egg and 1 extra-large egg white, beaten together
    2 to 4 tablespoons warm water

    Instructions

    In a medium-size bowl, combine the flour and xanthan gum. Add the eggs and 2 tablespoons water to the flour mixture and beat together to combine.
    Press the mixture together with wet hands. It should stick together when pressed, and should have a smooth but stiff consistency. Add more water a tablespoon at a time until it reaches the proper consistency.
    Separate the dough into two disks. Roll out each disk between two sheets of plastic wrap until they’re about 1/8 inch thick. Remove the plastic wrap, dust both sides with more flour, and slice into desired shapes with a sharp knife.
    When you’re using the wrappers, moisten the edges with a bit of warm water to help them stick together when cinched closed.

    Notes

    From the book Gluten-Free on a Shoestring by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
    Google Recipe View Microformatting by Easy Recipe

  11. Great find! Thanks for posting that for out gluten-free folks! 🙂

  12. Just made these for dinner- they’re amazing!!

  13. Made these tonight for dinner. Can’t wait to try the lasagna ones!

  14. Made these today! My husband and I loved it! Thanks

  15. I finally made these (after making the lasagna cupcakes last night so I had plenty of wontons)! They were spicy for me, but of course I’d made some changes. I keep ending up making 12 cupcakes instead of 8 so I end up with fewer points. Yay! Oh, and I had rotisserie chicken on hand but no ground beef or ground turkey. I also added some canned corn. Oh, and I didn’t have the queso, so I just skipped it.

    Thanks again for a delicious recipe! You are so making me want to try other things with wonton wrappers.

  16. Thanks everyone, glad they were a hit!

    @Nicole – a lot of the heat comes from the chili oil, so if you want to make them less spicy you can always omit that. Sounds yummy with chicken.

    I have more wonton recipes en queue, so stay tuned! 🙂

  17. These look wonderful! I can’t wait to make them! What do suggest for a side?

  18. Made them last night – hubby loved them had them again for lunch today! Thanks!!

  19. Trying them out for a dinner party tomorrow night. Do you think these can be prepped in advance, refrigerated and then baked? Or would they get soggy?

  20. I made these tonight. My husband and I loved them and they were super filling. Not too mention extremely tasty. This gave us renewed hope in WW recipes and hubby said we need to trust this blog and follow it more because of it. Thanks!

  21. Thanks everyone! 🙂

    I think they could probably be prepared in advance and then baked just before dinner. Let me know if you try it!

    @Mary Beth – that’s such a nice compliment, thank you (and your hubby)! Glad you liked them!

    @Melissa – any of the usual Mexican sides would be good: Mexican rice, refried beans. You could also do a side salad.

  22. Just made these tonight and they were a hit! Gained “keeper” status from everyone. I served two “cupcakes” on a bed of lettuce and tomatoes (0 points) and topped it with 1/4 cup of fat free sour cream (1 point). It made a filling, delicious meal! Thanks!

  23. a friend of mine made these in a mini cupcake pan for a baby shower – they were awesome!!

  24. Just tried these. I think I used more salsa than I really should have, with the results that they did require utensils to eat (bit messy) and we both thought they were a little too tomatoey for our liking. I think the next try, with less salsa, will fare better (also had some minor difficulty extracting them from the muffin tin without structural failure).

  25. Attempt #2 came out more enchilada in flavor, but that’s OK. 🙂

    For most ground beef recipes, I use meat that was browned, drained, and frozen in a batch. I substituted enchilada sauce (we decided we weren’t that crazy about chunks of tomato), and added the sauce and cheese salsa (I used Pace Mexican Four Cheese) to the bean/meat mix to simplify assembly. Also added olives, and used a little flour to thicken the mix, since I’d added too much sauce. Came out quite good, IMO, and I wound up with enough meat mixture for 10 cupcakes.

  26. Becky & Joy – glad you liked them!

    FelixAndAva – Sorry you didn’t like them with salsa but I’m glad you were able to adjust them to your liking!

  27. Made these for dinner tonight, they were great! I think next time I may add the salsa to the hamburger mixture to cook off some of the liquid as mine ended up a bit runny. What size pan did you use? I have the standard 12 cupcake pan, it seems the stuff was spilling out. Will definitely make these again!

  28. I just used a standard pan.The salsa I used was really chunky, so yours was probably wetter than mine. Glad you liked them!

  29. My friend made these for a party and they were so good, I decided to try them myself! Had them tonight and they were delicious! What a tasty, creative thought. Thank you!

  30. Thanks Christine! I’m so glad you like them 🙂

  31. I wonder if you could use white soft tortillas but reduce the cooking time to just melt everything together??

  32. Only way to find out is to try it! 🙂

  33. Oh man, I can’t wait to make these!

  34. What do you think about using fat free refried beans instead of black beans (they’re a family favorite).

  35. I made them with the FF refries and they were delicious!!! The bottoms didn’t get as crispy as I would have liked though. Next time, I’ll put some tin foil over the top so they don’t burn and leave them in a little longer. I took my 1/4 avocado and just mashed it up and spread it over 2 cupcakes, so I added 1 pt to each cupcake. So, so, so good and fun to make.

  36. Emily, I was going to try making an appetizer version of these using a mini muffin pan and only one wrapper. I need to feed a lot of people and want something I can eat too! I think the refried beans will keep keep it together even if some spills out with just the one wrapper.

    What do you think? Have you ever tried that?

  37. Wendy – I’ve made the Buffalo Chicken “Caupcakes” as minis before and I think any of the wonton cupcakes would work just great that way! If you prefer refried beans that’s fine, but I think black beans would work just as well (my preference). I just used one wonton in each cup of a mini muffin pan and then did one layer of the fillings and one layer of the shredded cheese. When I did it with the Buffalo ones it made 24 mini “cupcakes’ perfectly! Let me know how they turn out!

  38. Thanks for such a quick response, you’re awesome! I’m going to try them tomorrow, will report back!

  39. These are absolutely delicious!!!!!!!!!!! Love your website! Thank you

  40. Made these tonight and they’re a keeper!! I love your site and have made several recipes so far: blueberry, peach oatmeal, etc. Always so good! Many thanks for all the hard work you put into creating fun dishes and maintaining this site!

  41. I just did the minis, and they work quite well. Do need to remember to reduce baking time (didn’t burn them, fortunately. My nose seems to be a pretty good timer).

    Any idea about the carbohydrates in this? I think it’s pretty low-carb, which is always good when cooking for a diabetic spouse. 🙂

  42. Wasn’t there when I posted. Thanks for putting it up, and glad to see I was right about these being nicely low-carb. 🙂

    • How strange! I added it yesterday morning and you posted last night. I wonder why it wouldn’t have been showing up. Glad the cupcakes worked out.

  43. Your ingredient list calls for 16 wonton wrappers do you use 2 in each cup or only 1? Just wondering if you use only 1 why the ingredient list would call for 16.

  44. I saw the taco cupcakes mentioned on a Weight Watchers msg board. I made them tonight. I did’t have black beans so I used fat-free refried beans when layering. These were great! My family loved them. I can’t wait to make some of the other recipes you have. This was a nice change from regular tacos.

    Thanks,
    Manya

  45. can you use turkey chop meat instead of beef?
    how dose that change the point any?

    • Sorry, I only have the Points calculated for the recipe the way I made it! I am not sure what you mean exactly by turkey shop meat, but it would probably depend on what kind of turkey you use.

  46. I use the jenny’o lean ground turkey thats what i meant.

  47. What does “t” and “T” stand for?

  48. t means teaspoon, T is Tablespoon (3 teaspoons).

  49. So can anyone tell me what the corn tortilla version of this tastes like?

  50. I made these last night and they were excellent. The only issue I had was the wonton not getting crisp in the pan. Nextt ime I will try putting them in the office for a few minutes before I put the filling in. These were excellent!

    • Only the tops of the wontons get crisp, the parts in the cups aren’t supposed to. You could certainly play around and try to make them crispy if you think you’d prefer it! Glad you liked them. 🙂

  51. I love this! I am vegan, so I am going to use Soy Crumbles for the beef, vegan queso dip and Daiya brand vegan pepperjack cheese. Yum!

  52. We tried these and LOVED them! Do you know if you could freeze them? If so, would it be better to freeze before cooked or after? We have a daughter in college who would also love these if I can freeze them.

    • I’ve never personally frozen them but I’ve had a lot of readers say they froze them after cooking with great success! Glad you loved them. 🙂

  53. I’ve found a lot of recipes that sound amazing on your blog, can’t wait to try them. On the taco cupcakes, i would probably use olive oil instead of chili oil, i don’t like heat with my food:) i will probably also add black olives.

  54. Megan, my family thought it was bit too spicy the first time (I LOVED it) so I did just that, used olive oil instead and it absolutely took down the heat.

    • Glad to see you did this! I went to the store frantically searching for the right oil and couldn’t find it. I looked in the asian aisle and then thought maybe they stuck it with the oil and to no avail. I was wondering if I should just do without or add some olive oil. Thanks for testing it for me first! LOL

  55. Made these tonight with olive oil, mild taco seasoning, queso and salsa because we don’t like the burn. Huge hit with hubby, son and me! Will definitely be trying lasagna cupcakes next. Did not taste anything like ‘diet’ food!

  56. I have not been able to find Chili oil here where I am located & was wondering if there was anything I could use as a substitute? thanks..

  57. Omg! Made these tonight and they are great! We’re having these in place of tacos all the time. Hubby loved them too. Thanks!

  58. So, made these last night. Currently eating them for lunch today. Love these! And thanks for introducing me to chili oil. Love the heat!

  59. This was so fun, easy & delicious! I don’t like taco seasoning, so omitted it and used Bush’s Black Bean Fiesta instead in the ground beef. IT WAS AWESOME :o) The entire family loved it. I also made the kids some Shells and cheese, added some brocolli and beef and they were thrilled.. I love this site! Thank you Emily! I’m always looking for fun dinner ideas 🙂

  60. I saw a reference to your site on the WW message boards and I am SO GLAD that I checked it out. I LOVE your site. I’ve been dying to make things all portion controlled in muffin pans and your recipes are just what I’ve been looking for!

    Last night we tried our very first EmilyBites recipe – Taco Cupcakes. OMG doesn’t even begin to describe it. The crispy tops with the soft sides/bottom were heavenly. I really enjoyed the spice from the chili oil. These really did taste like tacos. We had 2 each along with some green beans & mashed potatoes – it was a perfect dinner!

    My husband hadn’t even finished his first one when he was already adapting the assembly of the recipe to make in mini cupcake tins as appetizers. He was so proud of himself, that I’m not going to tell him about the previous posts here where that’s already been done – I’ll let him think he a GENIUS, LOL.

    I also wanted to tell you how much I enjoy your writing on all your recipies, you make the reader feel like you talking right to them and we appreciate you sharing this part of your life with us. I also just LOVE how you respond to all your posts – its so personal.

    Emily – you are my new best friend!!!

    • Aw, no, I think you are MY new best friend, Phyllis! Thank you for such thoughtful compliments, this made my whole day! I’m thrilled that you found me and that you and your husband loved the taco cupcakes! I’ve made the Buffalo chicken ones as minis before and they turn out great – but you should totally let him think it’s his unique idea if it will make him happy! Great minds think alike :).

      I’m always happy and honored when people take the time to comment on my blog, and I love interacting with those of you who are reading and cooking along with me! Thank you so much for your comment and for all your nice words.

  61. Very good! Added hot taco sauce to the salsa as the hot chili oil didn’t give much “kick” and the more I used, the greasier the cupcake got. So, placed meat on a papertowel to drain the oil and the hot sauce made a huge difference. Used a sliced black olive for garnish…very pretty. Test run- made last night, refrigerated and microwaved one this morning (doesn’t go too well with black coffee ). Lost the corner crunch but was still servable. And, I used egg roll wrappers since the store was out of wontons. I was told they’re the same thing, just larger. Mini cupcakes, 1 egg roll wrapper cut into 4’s, one per cupcake, bake approx 15 minutes.
    Thank you for this recipe which is so fun to customize.

    • I’m shocked that you didn’t think the chili oil made it spicy, but yeah, I definitely wouldn’t recommend using more oil than I specified in the recipe. Glad it worked out!

  62. I’ve made these several times now, and they are a huge hit with everyone that has tried them! My husband took some to work last week and now I’m getting special requests for them. Thanks for the awesome recipe!

  63. Made these for friends last friday- not only were they super easy, they were a complete HIT! Everyone loved them! I will definitely be trying all of your “cupcakes” 🙂

  64. Best thing I have ever ate…
    ~Ni

  65. Directions say push “a wonton wrapper” into the muffin tin, but I believe it should say “2 wonton wrappers” based on the ingredient quantity 16 versus yield quantity 8.

  66. I made these this afternoon and really enjoyed making them – thanks so much for the recipes, it’s great to see Weight Watcher friendly sites!

    I used a bun tin so mine were slightly smaller and I didn’t have space to layer twice but they look amazing and I can’t wait to snack into them. Couldn’t find wonton skins easily in the supermarket over here in the UK either so will be getting them delivered – For now I used some Wholegrain tortillas and cut them up. I did find some very nice chilli-infused cheese to put on top and substituted the ‘queso’ dip for some Philadelphia extra light. With a dollop of guacamole I estimate each one comes to about 4 points (I may have gotten a little excited at making them and forgot to weigh everything religiously!)

    Now is it dinnertime so I can eat them???

    – Becki

    • Haha, I hope you love them, Becki! From what I understand it’s difficult to find a lot of the packaged products we have in the US in Europe, but it sounds like you made it work!

    • I definitely loved them; they were delicious as a dinner and also cold with some salad for lunch. I also managed to get to China Town yesterday so now have 3 packs of wonton wrappers for all the other savoury cupcakes you’ve created on here. Can’t wait to get started.

  67. I made these last night and my family LOVED them! The only issue was that the wonton wrapper was a little tough only on the crispy part. Mine looked like the photo as far as color and doneness. Would this be due to not cooking long enough or something else? The wrappers were in date and just purchased yesterday, and I cooked them for 18 minutes. Regardless, the cupcakes were amazing!

    • Hm, not sure what could have gone wrong. The top parts do get crunchy. If you don’t like that part, you could always trip the edges before sticking them in the oven! I’m glad to hear your family loved them 🙂

    • I discovered this weekend that there is at least one brand (House Foods are the ones I found) that makes a round wrapper, suggested for use making potstickers and similar. They worked nicely for these “cupcakes”, too.

  68. Made these yesterday. My husband was skeptical since they were called cupcakes. I guess it didn’t sound manly to him but once he took a few bites he was sold. Thanks for sharing a great recipe. I’m going to try the lasagna cupcakes next.

  69. These taco cupcakes are great! I’ve made them twice now andM my boyfriend even loves them (and he is not too keen on Mexican food). I leave out the chili oil since we don’t like too much spice, and they’re great that way. So glad I found your website!

  70. Emily: I am serving these for a board game night tomorrow evening, and was wondering if I could assemble them tonight and pop them in the oven tomorrow evening? Have you ever prepped them the day before with any luck? I am afraid the queso in the bottom will make the wonton soggy.

  71. Hey Emily.. this sounds like a very interesting recipe… am surely gonna try it… but i am a vegetarian… so any suggestions for replacing the meat?

    • Maybe add corn? You could also just double the black beans, add peppers or use those fake meat crumbles (though I don’t have enough experience with those to tell you if they are yummy).

  72. … these were absolutely delightful, I made them this evening for my hubby & I for dinner along with a garden salad & steamed broccoli, simply devine. I did half with chicken instead of the beef (for Hubby)& the other half I did without meat (I don’t eat meat) they were awesome. Your recipe was quite simple & very adaptable to the likes of others, thank you so much for sharing your recipes, I look forward to trying many more. <3 Lil’ Old Surfer Girl, SuNsHiNe

    • I’m so glad you loved these! They are definitely easy to adapt to everyone’s preferences, and I’m glad you were able to make them the way you like them. 🙂

  73. OMG. Made these tonight, and I loved them, but even more amazing, my husband (who doesn’t like “diet food” AT ALL) said at least three times how fantastic they were. (“That was a 10 out of 10, honey.” and “That was like a gourmet meal.”) I changed the recipe based on what I had at home — used 99% very lean ground turkey; pinto beans; added 4 wedges of Laughing Cow Light instead of the queso; and used FF shredded cheese. I am so excited to find a recipe that we can both enjoy (I’m doing WW, he isn’t.) Thanks so much!

  74. First day back on WW and I made these for dinner. YUM! They are sooo good. I ended up making 12 of them and I cut back on the amounts of queso and shredded cheese, so my cupcakes were only about 3 points each. I added some Wholly Guacamole, a bit of sour cream, black olives and shredded Iceberg lettuce. My husband really liked them, too, which makes me sad b/c now he’s taking the leftovers to work boohoo! 🙂 Can’t wait to make your other “cupcakes” as well as some of your other recipes!

    • I’m happy to hear you both loved these! I am a leftover hoarder, so I feel your pain, lol. Good luck on WW! Let me know what else you try! 🙂

  75. These would be great for a party with Margaritas.

  76. Making these tonight 🙂

  77. These were very good but I don’t know how MFP gave you such a different calorie count than what I got. I even used 96% lean beef, less chili oil, and made 12 servings instead of 8, and still comes out to 193 calories each.

    • Hm, that’s bizarre. I think different wonton wrappers in there have wildly different NI so i am guessing that had something to do with it.

  78. OMG Emily you can cook! These are one of the best things I have ever put in my mouth. They even passed the hubby test, he had four and wanted three for lunch tomorrow. I couldn’t find the chili oil and I used peach salsa. These are going on the menu as a keeper. Tomorrow I am going to try a couple more of your recipes. Please keep up the GREAT work.
    Thank you,
    Julie from Kentucky

  79. I have made these a couple of times, once with shredded chicken and once with ground turkey – I usually just use cumin, cayenne, and a little salt and pepper instead of taco seasoning and I sauteed the chicken with garlic and cilantro. These are sooooo good and you can adapt the recipe with new cheeses / salsas. My boyfriend constantly asks for the “Taco cup army” Thank you Emily!

  80. Absolutely amazing. This was my first crack at an emilybites recipe. I can’t wait to make the lasagna cupcakes! Thank you for all you do!

  81. I just tried this recipe last night. I substituted black beans for fat free refried beans and used ground turkey. They were such a hit with my family. I am hooked on wonton wrappers and cant wait to try other things with them.

  82. Just wanted to let you know that your recipe was featured on my Cupcake Main Dishes list at my blog seekingsanctuaryatworldsend.wordpress.com – we loved your idea and can’t wait to try more.

  83. use ground turkey or chicken and cut some calories and fat! I would like to add some fiber into them just got to figure out how without messing with the flavor. Any suggestions?

    • 95% lean ground beef is already a low fat meat! Feel free to substitute it for something else if you prefer. You could add some high fiber vegetables like spinach or replace some of the meat with more beans to increase the fiber.

  84. Maybe I missed it, but how many regular size cupcakes are in one serving?

  85. I just made these this afternoon. They are scrumptious !!! I liked them even more than I thought I would. I ate “3”. I put the rest in the fridge – I’ll probably re-heat them in the toaster oven. I wonder however what temp to put it on and for how long? I’ll also probably take some in for lunch at work – we only have a microwave. How long should I microwave them to re-heat?

    I absolutely love this wonton idea. I’m definitely going to try some of the other recipes.

  86. Well, I re-heated these delicious little things in the toaster oven today. Its perfect. I turned the heat to 350 and just sat the cupcake on the rack and let it re-heat for 10 minutes. That was just enough time to get it nice and hot and crunchy.
    This is one of my absolute favorite now.

  87. Just made these tonight and they were awesome! Can’t wait to try the others!

  88. Going to try them this week, any brand suggestions for the queso dip from anyone who has made them? Like tostitos?

  89. Just made these, and they are awesome! The hubby and the kids ate it up for lunch 🙂 I love that I have the right proportion size for everyone.

  90. Another hit with my family…

  91. Just wanted to say how much my family enjoyed these as well as the lasagna cupcakes! Delicious!
    The first time I made these, I realized I had gotten rid of my cupcake tin and had to make them in mini loaf pans. Just had to use a few more wontons to make it work – but the result was great. I too substituted refried beans for the black ones – only because I didn’t have any on hand. And thanks for the tip on Wholly Guacamole – I generally make guac fresh – but the 100 cal packs are both yummy and convenient.

  92. My store just stopped carrying Wholly Guacamole’s salsa and queso. I’m devastated!! It was so good and made this all so easy. Anybody know where I can find it or what else I should use? I’m in Denver and King Soopers doesn’t have it, nor does Sunflower or Whole Foods. HELP!!!!

    • Well, WG stopped making queso (which also made me sad because it was amazing), but they also just came out with a whole new line of salsa a few months ago. I’m not sure where to find it in your area, but I hope you can!

  93. Yum! I made these for lunch today.. very tasty!!

    Thank you for sharing!!

  94. If you don’t have wanton wraps lasagna noodles work as a great sub. 🙂

  95. Made these tonight! So good can’t wait to try more cupcake entrees! I already gave your website out to a few friends that loved the idea!

  96. These are amazing! I have made these twice with variations of whatever ingredients I had on hand. They are fun and I can easily modify individual servings to meet the taste buds of the kiddos that don’t like everything. Thanks!

  97. I am making these this weekend…but I think I will skip the chili oil as we don’t do spicy. May just use more taco seasoning or add some chili powder. Also, do you think it would be as good without the queso? Don’t have any but can get it if it really needs it. My last question is about the layer – so do I understand that you put a wrapper in, then the ingredients and then another wrapper and more ingredients? I was thinking the two wrappers were on the bottom and the ingredients were all inside (kind of like the wrappers being an edible cupcake liner holding it all in. Thanks! LOVE YOUR RECIPES!

    • I would definitely use the queso, but it’s your call of course! Yes, I layer it just like you said. If you want to try it another way feel free! Glad you’re loving the recipes – hope you love this one as well!

  98. I just came across your blog yesterday and I’m already in love! I have been on WW for a while now and I’ve lost 30 lb. Yay! But lately I’ve gotten bored with the usual boring meals I eat. I already have a list of recipes to try! For your “cupcakes” do you use a standard 12 cake muffin tin or one with 8 larger spots? Just wanna make sure to get the portions right when i try the taco cupcakes!! Thanks so much!!
    Danielle

  99. Oh my gosh! I just started WW a couple weeks ago and have tried a few of your recipes. Everything has been good, but I made these tonight and they were AMAZING!!!!!!!!!!!!!!!!!!! Packed full of flavor, but not too spicy and deliciously filling. I’m going to try more of the cupcakes recipes now! Thank you Emily!!

  100. I tried finding mild con queso…yeah no such luck. Can’t eat anything with hot peppers. Had to make it without, still came out pretty good. Thanks for the recipe.

  101. Just made these tonight for my sister and her family, and everyone loved them, including my toddler. Thanks!

  102. These were seriously delicious! Loved them. I used jarred con queso and medium salsa you can find anywhere (Tostitos brand)in the chip isle. They were perfect. I will definitely add this to my rotation.

  103. Kind of a dumb question but does the meat need to be cooked all the way through before baking?

  104. I finally made this recipe and it has quickly become one of my new favorites. . . .thank you very much for sharing this!

  105. Just made these this weekend. Delicious!

  106. I tried these over the weekend. So simple and good. My son is really picky when it comes to food. But he likes tacos so I thought I would give this a try. He LOVED them. Even wanted them for lunch the next day. Only thing I would change is the caso I used is a little spicy I might try to find a little less spicy caso. Othersie they are awesome and will try again!

  107. I’m looking forward to trying this recipe. I’m going to change it up a bit though. The only won ton wrappers I could find had 160 calories each but I found some really small tortilias that had only 80 calories each, so I’m going to use those instead. This sounds delicious and I can’t wait to try it this weekend!

  108. These sound great! I love the lasagna ones. I do have one question. What is queso dip? I tried to find it but couldn’t find it.

  109. These were so delicious! My teenaged daughter loved them and ate four! I used ground turkey, but otherwise made as directed. Now I have a LOT of wonton wrappers left! Any tips on storing these?
    Thanks so much for the introduction to hot oil – looks like a winner for me.

  110. I have made these twice and LOVED them both times. The first time, I made directly to the recipe. It was delicious. My family loved it. The second time, I wanted to see if I could cut out even a few MORE calories (not that it needed it). I switched out won-ton wrappers for Mission White Corn Tortillas (cut into slightly smaller circles), cut out queso entirely, and used lean ground turkey. Of course I kept the Wholly Guacamole *Spicy, which is delicious, and I didn’t know existed until this recipe. Kept the same cooking time and heat. Family couldn’t tell the difference in the toppings, but said, “The tortilla is crispy!” (think grilled burrito crispy).

    Thank you Emily! My husband always asks, “Did Emily post today?”

  111. I made these today and they are so tasty! I did have a bit of a problem, the bottoms of my “cupcake” kind of fell apart. I think it is because I used spring roll wrappers and not wonton wrappers.. silly me thought they were the same thing. So while I lost the shape during serving, the taste was fabulous!
    Emily you have been in my kitchen with me several times a week since I found your site! Thank you so much for all of your wonderful recipes and for sharing them!

  112. We made these last night, and they were a HUGE hit. THANK YOU so much for this recipe! Will definitely be a repeat at my house!

  113. I just made these and they are fantastic!! I’ve started WW again and am excited that I found your site!

  114. Emily, My three year old will not eat anything remotely spicey so I want to substitute something for the Chili Oil. I was thinking Olive Oil and some milder spices..Can you recommend some? Thanks

  115. I am so glad I found your website from the wholly guacamole page! My 4 year old is the pickiest eater I know and is super tiny because of it. I told him I was making him taco cupcakes and at first he was skeptical but as soon as they came out he was excited and ready to eat! I used ground turkey instead of beef and made single layered mini tacos for my 3 and 4 year old in a minni muffin pan. My little guy ate 6! I’m going to try lots of cupcake variations in mini size in hopes that I can get him to open up to new foods and veggies. =) THANK YOU!!!

    Amber

  116. I just wanted to say THANK YOU for posting such great recipes on here. I made your mac and cheese muffins a while ago and just made the taco cupcakes tonight. They were SO GOOD! Who knew wonton wrappers could be used like this???? Thank you so much for having such great ideas!

    Robin

  117. so good so good…i look forward to all of your posts and love the ww friendly!

  118. I made these last night, for my taco loving son, husband and friends. They were AWESOME!!! Thank you so much for doing all of the hard work, your recipes are amazing! And I love the WW points already calculated. Next try is the lasagna cupcakes!

  119. I pinned these a year ago and just finally made them tonight. All 5 of my kids LOVED them, even the “picky” one. They are so lovely. Thanks for posting.

  120. omg!!!! Loved!!!! Even my picky nieces liked the. My 9 yr old ate 3. So far not a single recipe from your site I haven’t loved. thx!!!

  121. Emily, I make a LOT of your recipes (in case you can’t tell from all my positive comments!), but this one is by far one of my and my husband’s favorites! We cannot believe how delicious these are and so full of flavor. You are a truly a miracle worker!

  122. Made a hybrid of this and the enchilada cupcakes last night (swapping in enchilada sauce for the salsa, refried beans for the black beans and mixing all together with queso/cheese layers on the bottom/top). Mind = blown. Have made several other of the cupcake recipes and may have had a breakthrough on keeping the bottom wonton from getting too soggy – while I was sauteing the beef and beans, I put the first layer of wontons into the cupcake tins and threw them in the oven for about 8 minutes so they got nice and crispy BEFORE I filled them with all the yummy fillings. The result was we were able to eat these cupakes with our hands without them falling apart – super yum!

  123. I have made these many times and they are wonderful. I live your site and especially love the cupcake portions. Any thoughts on making ahead and freezing them?

    • I’m so glad you love them! I haven’t personally frozen them but I have had tons of readers report back that they froze and reheated them with great success 🙂

  124. What size muffin tins do you use? I tried this with the muffin tins I have (sheet of 6, jumbo) and it didnt seem to work so well. The taco pretty much fell apart, probably because it was too full. I love all your recipes btw 🙂 I’m addicted to wonton wrapper cooking, especially pregnant.

  125. Didn’t have time to read all the comments but did see the one from anonymous about gluten in the wonton wraps. They do make gluten free wonton wraps. Kind of expensive tho. I am anxious to make these as soon as I find the GF wraps.

  126. Made these yesterday for a football party. Made a double batch. They ate them all. Sooooo good. Total time it took to cook, chop, and bake was 35 minutes.

  127. I’ve followed you for years and honestly I love your recipes. Please do a cookbook!

  128. I found this recipe through a skinny taste link. I’m so happy I did! I’ve made them several times now. My husband loves them! So much that since I hadn’t made them in awhile he actually picked up the ingredients at the store so I had everything to make them again. Note this is a man that normally won’t have anything to do with black beans if he sees them and not a fan of tacos. But he loves these and he is an Italian chef. Great for leftovers as well since they hold their shape and still taste great!

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