Taco Muffins

Just in time for Cinco de Mayo… super cute, personal-sized taco muffin cups! Such a healthy and fun dinner! Simply layer wonton wrappers, beans, ground turkey, salsa and cheese, pop in the oven and they’re golden – and so are you ?.

Boy holding taco muffin in hand

A big thank you to my sister-in-law, who gave me this marvelous idea. She frequently makes lasagne cups with her kids, and thought it would be a great type of recipe to spotlight.

We all loved the idea of muffins for dinner, and with Cinco de Mayo around the corner, thought we’d do a Mexican-inspired spin.

Close up of taco muffins from side

Truth is, I haven’t made much besides regular ol’ muffins in my muffin tins, but this opened my eyes to the possibilities! And quite coincidentally, when my husband was on a Zoom call last week catching up with old camp friends he hadn’t seen since his tweenage years(!!), he discovered one of them had a food blog entirely devoted to muffin tin cooking! I’ll definitely be checking out her creations like Soft PretzelWhole Wheat Spinach n’ Feta and French Onion Soup muffins.

This week these will be dinner for my family. But for when we’re all ready to start entertaining again… and I can’t wait!!… definitely keep them in mind as a perfect app. They hit all the right notes- they’re easy to do ahead and reheat, they’re yummy and not too filling, and they’re finger food!

Taco muffins on festive mexican pattern plate

Are there substitutions?

  • You can use shredded rotisserie chicken instead of ground turkey. Omit the garlic and spices. If you go this route, make sure your salsa is well seasoned. You can always add a little chili powder, garlic powder, cumin and oregano to the salsa if needed.
  • You can use ground beef instead of ground turkey. Make sure to drain off the excess fat after cooking, then stir in the garlic and spices while it’s still warm in the pan.
  • Use any kind of mild shredded cheese that is your favorite. Mild cheddar, Jack, and mozzarella are all good choices.

Any Zesty add-ins?

  1. Try topping with pickled jalapeño
  2. Shake on some hot sauce
  3. Add chopped cilantro to your salsa

Who’s ready for some fun?

So as a reminder, here’s how it works. Watch this short 4 min. video ? where one of my kids helps me demonstrate a kitchen technique, then we use it to make a YUMMY recipe!


** This is part of the special Key Lime KIDS series, designed to help kids during these challenging times by providing entertaining and engaging activities for families to do together at home.

Subscribe to the full Key Lime Kids series on YouTube.

Our goal is to help as many families as possible with our Key Lime KIDS project, so please share this with a friend.


Make Ahead Healthy Quick & Easy Mid-Week

Taco Muffins

Prep Time10 mins
Cook Time15 mins
Servings: 12 muffins


  • 24 wonton wrappers
  • 1 cup jarred salsa
  • 1 - 1 ½ cups shredded cheese
  • 1 can refried beans you will not use the whole can
  • pound ground turkey
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • 1 clove garlic chopped or grated
  • 1 tablespoon olive oil plus more for muffin tins unless using spray

Optional toppings

  • Sour cream
  • Hot Sauce


  • Preheat oven to 375. Lightly oil a standard muffin tin, or spray with nonstick cooking spray.
  • Heat the oil in a small skillet. Add the garlic and cook for 30 seconds. Add the turkey *, chili powder, oregano, cumin, and salt and cook, stirring often to break up the turkey as much as possible. When the turkey is fully cooked, remove from the heat.
  • Place one wonton in a muffin cup and begin layering. Start with a generous teaspoon of refried beans, then a tablespoon of turkey, then about a half tablespoon of salsa, and finally a tablespoon of cheese. Top with another wonton, pressing down slightly, and repeat with the layers (beans, turkey, salsa, cheese).
  • Bake for 15-20 minutes until golden brown and cheese is melted.


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