Description
Taco Cupcakes are a fun and delicious twist on traditional tacos, featuring a cornbread base filled with seasoned meat and topped with fresh ingredients.
Ingredients
Scale
- 1 box cornbread mix (or homemade cornbread batter)
- 1 egg (as required by mix)
- ⅓ cup milk (as required by mix)
- 1 lb ground beef (or chicken/turkey)
- 1 tbsp olive oil
- 1 packet taco seasoning (or homemade blend: chili powder, cumin, paprika, garlic powder, onion powder, salt)
- ⅓ cup water
- 1 cup shredded cheddar cheese
- Sour cream (or Greek yogurt)
- Diced tomatoes
- Diced red onions
- Jalapeño slices (fresh or pickled)
- Fresh cilantro
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- Prepare cornbread batter according to package instructions.
- Fill each muffin cup halfway with batter.
- Bake for 10–12 minutes, until slightly set but not fully baked.
- In a skillet, heat olive oil and cook ground beef until browned.
- Drain excess fat. Add taco seasoning and water. Simmer until thickened.
- Remove muffin tin from oven.
- Gently press down the center of each cornbread base to create a small well.
- Fill with a spoonful of taco meat and top with shredded cheese.
- Return to oven and bake another 8–10 minutes until golden and cheese is melted.
- Let cool slightly before removing from tin.
- Top each taco cupcake with sour cream, diced tomatoes, onions, jalapeños, and fresh cilantro.
Notes
- Feel free to customize the toppings based on your preferences.
- These can be made ahead of time and reheated before serving.
- For a vegetarian option, substitute the meat with black beans or lentils.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg