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Preheat and Prepare: Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin pan with cooking spray.
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Cook the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain off any excess grease.
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Season the Filling: Reduce the heat to medium. Stir in the taco seasoning and optional salt until the meat is evenly coated. Add the drained canned diced tomatoes and mix well. Remove the skillet from the heat.
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Assemble the First Layer: Gently press one wonton wrapper into the bottom of each prepared muffin cup, ensuring it forms to the shape of the cup.
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Layer the Fillings:
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Divide half of the beef mixture evenly among the 12 wonton cups.
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Sprinkle half of the shredded cheddar cheese over the beef.
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Place a second wonton wrapper over the cheese layer, pressing down gently.
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Top with the remaining beef mixture and the rest of the cheese.
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Cool and Garnish: Let the taco cupcakes cool in the pan for 5 minutes. This allows them to set for easier removal. Carefully run a knife around the edges to loosen them, then transfer to a serving plate. Top each with a dollop of sour cream, a sprinkle of green onions, and fresh diced tomatoes. Serve immediately.
Chef’s Notes
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Drain Well: Ensuring the canned tomatoes are well-drained is key to preventing a soggy filling.
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Make it Your Own: Feel free to customize the fillings! Substitute ground turkey, chicken, or black beans for the beef. Monterey Jack or a Mexican blend cheese also work wonderfully.
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Make-Ahead Tip: You can assemble the cupcakes up to a day in advance, cover the muffin tin tightly with plastic wrap, and refrigerate until ready to bake. You may need to add 1-2 minutes to the baking time.
