Description
Taco Cupcakes are a fun and creative twist on traditional tacos, combining flavorful seasoned ground beef with cornbread baked in a muffin tin. Topped with melted cheddar cheese and fresh garnishes like sour cream, tomatoes, green onions, cilantro, and optional guacamole, these handheld delights are perfect for parties, snack time, or a family meal.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef, cooked and seasoned with taco seasoning
- Cornbread mix, prepared according to package instructions for cupcakes
- 1 cup shredded cheddar cheese
Toppings and Garnishes
- Sour cream, for topping
- 1 large tomato, diced
- Chopped green onions, for garnish
- Chopped cilantro, for garnish
- Guacamole (optional), for topping
Instructions
- Prepare the Cornbread: Follow the instructions on the cornbread mix package, but instead of using a regular baking pan, pour the batter into a muffin tin to make cupcake shapes. Bake until the cornbread is firm but not fully cooked, allowing it to hold its shape when hollowed out.
- Add the Beef: When the cornbread cupcakes are nearly done baking, remove them from the oven. Use a spoon to carefully scoop out the center of each cupcake creating a hollow space for the filling.
- Spoon the Beef: Fill the hollowed-out centers of each cornbread cupcake with the cooked and seasoned ground beef mixture, ensuring even distribution in each cupcake.
- Top with Cheese and Bake: Sprinkle shredded cheddar cheese generously over the beef-filled cupcakes. Return the muffin tin to the oven and bake for an additional 5-10 minutes until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the taco cupcakes from the oven and top each one with sour cream, diced tomatoes, chopped green onions, and cilantro. Add a dollop of guacamole if desired for extra richness and flavor. Serve warm and enjoy!
Notes
- For extra spice, consider adding jalapeño slices or hot sauce to the beef mixture or as a garnish.
- The cornbread should be partially baked before adding the beef to avoid sogginess and to ensure it holds its shape.
- If preferred, use homemade cornbread batter instead of a mix for a more personalized flavor.
- These taco cupcakes can be prepared ahead of time up to the cheese topping stage and baked just before serving.
- Leftovers store well in an airtight container in the fridge for up to 2 days and can be reheated in the oven.
