Taco Cupcakes
Taco Cupcakes are a fun twist on traditional tacos, featuring a crispy shell filled with savory meat, cheese, and fresh toppings, perfect for gatherings or quick dinners.
Servings: 12 cupcakes
Calories: 250kcal
Ingredients
For the Cupcake Shells
- 12 pieces small flour or corn tortillas (or wonton wrappers) These will form the delightful, crispy shells.
- 1 can cooking spray or olive oil spray A light coating to achieve a golden finish.
For the Filling
- 1 tbsp olive oil Enhances flavor while cooking the beef or turkey.
- 1 lb ground beef or ground turkey A lean protein option.
- 1 packet taco seasoning For authentic taco flavor.
- 1/2 cup tomato sauce or salsa Adds moisture and tangy freshness.
- 1/4 cup water Helps to achieve the perfect consistency.
For Topping
- 1 cup shredded cheddar cheese Adds gooey texture.
- 1 cup sour cream Creamy topping.
- 1/4 cup red onion, finely diced Provides a sharp bite.
- 1/4 cup tomato, diced Fresh and juicy.
- 1/4 cup green bell pepper, diced Adds brightness.
- to taste fresh cilantro (optional) For a fresh finish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with cooking spray.
- Warm the tortillas slightly, cut them into circles about 4 inches wide, and press one circle into each muffin cup.
Cooking the Filling
- In a skillet over medium heat, add olive oil and heat it up.
- Add ground beef or turkey and cook until browned, draining any excess fat.
- Stir in taco seasoning, tomato sauce, and water, then let simmer for about 3-4 minutes until thickened.
Assembly and Baking
- Spoon 2-3 tablespoons of the taco meat into each tortilla cup, then sprinkle with shredded cheese.
- Bake in the oven for 10-12 minutes until edges are golden and cheese is melted.
- Let cool slightly. Top with sour cream, diced red onion, tomato, bell pepper, and cilantro if desired.
Notes
Make ahead by preparing the meat mixture beforehand and assemble right before baking. Customize fillings and spice levels as desired. Store leftovers in an airtight container for up to three days, or freeze before baking.