Description
Enjoy Savory Taco Cupcakes—a fun, flavorful twist on tacos with seasoned meat, cheese, and a cornbread base, perfect for parties or family meals.
Ingredients
Scale
- 1 lb ground beef (or chicken, if preferred)
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 can (16 oz) refried beans
- 2 cups shredded cheddar cheese
- 12 taco shells or tortilla cups
- 1 cup salsa
- 1/2 cup sour cream (or Greek yogurt as a healthier alternative)
- 1 cup shredded lettuce for garnish
- 1 medium tomato, diced for topping
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add 1 lb ground beef (or chicken) and cook until browned, about 6-8 minutes. Break it apart with a spoon to ensure even cooking.
- Add the finely chopped onion (1 small onion) and minced garlic (2 cloves) to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the taco seasoning (1 packet) and water (1/2 cup). Allow the mixture to simmer for about 5 minutes until the sauce thickens slightly.
- While the meat mixture is cooking, prepare the taco shells or tortilla cups. Arrange them in a muffin tin to hold their shape.
- Once the meat is ready, begin layering. Start by spreading about 1 tablespoon of refried beans (1 can) in the bottom of each taco shell.
- Add a generous spoonful of the seasoned meat mixture on top of the beans.
- Sprinkle a layer of shredded cheddar cheese (2 cups) over the meat in each cupcake.
- Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly and the taco shell is crispy.
- Remove from the oven and let cool for a couple of minutes. Carefully remove the Taco Cupcakes from the muffin tin.
- Top each cupcake with salsa (1 cup), sour cream (1/2 cup), shredded lettuce (1 cup), and diced tomatoes (1 medium tomato). Garnish with chopped cilantro (1/4 cup) if desired.