Taco Cupcakes! Yes, you read that right. Get ready for a fiesta in every bite with these adorable, savory treats. Follow us on Pinterest for more fun and delicious recipes! Taco Cupcakes are the perfect party food guaranteed to be a crowd pleaser at your next gathering.
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My inspiration for this recipe comes from my love of tacos and my desire to make food fun! These little cupcakes are a playful twist on a classic dish, perfect for kids’ parties, potlucks, or just a casual weeknight meal with a bit of flair. They are so easy to make and endlessly customizable, so you can tailor them to everyone’s taste.
Why You Will Love This Taco Cupcakes Recipe
These Taco Cupcakes are not only incredibly cute but also unbelievably delicious. They’re the perfect blend of comforting and exciting, and they bring a smile to everyone’s face. This is a recipe that’s all about fun and flavor!
They are quick and easy. They are also a great way to use up leftover taco meat or get creative with different fillings. Plus, they are a guaranteed hit at any party, and they are a simple way to elevate your taco night.
Imagine the joy of biting into a crispy, cheesy “cupcake” filled with savory taco goodness. Served with your favorite toppings, it’s a flavor explosion you won’t forget! Like my Sweet Potato Taco Bowls, these Taco Cupcakes are designed to bring joy to your table.
Ingredients Needed for This Taco Cupcakes Recipe
For the “Cupcakes”:
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For the Taco Filling:
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1/2 cup diced onion
- 1 diced bell pepper, any color
- 1 tablespoon olive oil
Optional Toppings:
- Sour cream
- Salsa
- Guacamole
- Diced tomatoes
- Shredded lettuce
- Chopped cilantro
How to Make This Taco Cupcakes Recipe
- 1. Preheat your oven to 375°F (190°C). Lightly grease a 12 cup muffin tin with cooking spray or olive oil.
- 2. Prepare the taco meat: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- 3. Add the diced onion and bell pepper to the skillet with the ground beef. Cook until softened, about 5 minutes. This adds a nice sweetness and texture.
- 4. Stir in the taco seasoning and water. Bring to a simmer and cook for 5 7 minutes, or until the mixture has thickened slightly. Set aside. If you’re a fan of unique flavors, try this recipe inspired by my Smash Burger Tacos Recipe and add some burger-inspired seasoning!
- 5. Prepare the tortilla cups: Using a cookie cutter or knife, cut out circles slightly larger than the muffin tin cups from each tortilla. This will help them fit snugly.
- 6. Press each tortilla circle into a muffin tin cup. Brush lightly with olive oil.
- 7. Fill each tortilla cup with the taco meat mixture. Be careful not to overfill.
- 8. Sprinkle the shredded cheddar and Monterey Jack cheese over the taco meat in each cup.
- 9. Bake for 12 15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly. Keep a close eye to avoid burning.
- 10. Let them cool in the muffin tin for a few minutes before carefully removing them.
- 11. Garnish with your favorite taco toppings and serve warm. These Taco Cupcakes make the best Party Food.
How to Serve This Taco Cupcakes Recipe
Serving these Taco Cupcakes is where the fun really begins. Set out all your favorite taco toppings and let everyone customize their own.
Consider a taco bar setup with sour cream, salsa, guacamole, diced tomatoes, shredded lettuce, and chopped cilantro. For a touch of heat, add some jalapeños or hot sauce. You can arrange the finished cupcakes on a platter or individual plates for a more elegant presentation.
How to Store This Taco Cupcakes Recipe
To store any leftover Taco Cupcakes, first let them cool completely. Once cooled, place them in an airtight container and refrigerate.
They will keep well in the refrigerator for up to 3 days. For longer storage, you can freeze them. Wrap each cupcake individually in plastic wrap, then place them in a freezer safe bag or container. They can be frozen for up to 2 months.
To reheat, bake in a 350°F (175°C) oven for about 10 15 minutes, or until heated through. You can also reheat them in the microwave, but the tortillas might not be as crispy.
Tips to Make This Taco Cupcakes Recipe
- For extra crispy tortillas, brush them with a bit more olive oil before baking.
- Don’t overfill the muffin tin cups, or the filling might spill over during baking.
- Use your favorite taco meat recipe, or try different protein options like shredded chicken or black beans.
- If the tortillas start to brown too quickly, cover the muffin tin loosely with aluminum foil.
- Experiment with different cheeses for a unique flavor. Pepper jack cheese would add a nice kick.
Helpful Notes for This Taco Cupcakes Recipe
- The type of taco seasoning you use will greatly impact the flavor, so choose one you love.
- If you don’t have corn tortillas, flour tortillas can be used too, but the texture will be slightly different.
- A standard size muffin tin works best for this recipe. Mini muffin tins could also be used, but you’ll need to adjust the baking time.
Variation of This Taco Cupcakes Recipe
- For a vegetarian version, replace the ground beef with seasoned black beans or lentils.
- Add a layer of refried beans to the bottom of each tortilla cup before adding the taco meat for an extra layer of flavor.
- Top with a dollop of guacamole or a sprinkle of cotija cheese for a gourmet touch.
What are Taco Cupcakes?
Taco Cupcakes are a fun and creative twist on traditional tacos, baked in muffin tins for easy, single-serving portions. They are a perfect appetizer or party snack featuring all the flavors of a taco in a convenient cupcake form.
How do you make Taco Cupcakes?
Taco Cupcakes are made by pressing tortillas into muffin tins, filling them with seasoned ground beef or your preferred taco filling, and baking until golden brown. They are then topped with your favorite taco toppings like cheese, lettuce, tomatoes, and sour cream.
What toppings go well with Taco Cupcakes?
Classic taco toppings work best with Taco Cupcakes. Consider using shredded lettuce, diced tomatoes, shredded cheese (cheddar, Monterey Jack), sour cream, guacamole, salsa, and chopped onions.
Can Taco Cupcakes be made ahead of time?
Yes, Taco Cupcakes can be partially made ahead of time. You can prepare the filling in advance and store it in the refrigerator. When ready to bake, simply assemble the cupcakes and bake as directed.
Conclusion
These Taco Cupcakes are the perfect way to bring a unique and playful twist to your next party! Easy to make and endlessly customizable, they’re guaranteed to be a crowd pleaser. So gather your ingredients, get ready to bake, and enjoy the delicious fun of Taco Cupcakes with friends and family. I can’t wait to hear how you like this recipe. Leave your comments and questions below!
Taco Cupcakes: The Ultimate Easy Party Food Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
Savory and adorable taco cupcakes, perfect for a fun party or weeknight dinner! Crispy tortilla cups filled with seasoned ground beef, cheese, and your favorite taco toppings.
Ingredients
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1/2 cup diced onion
- 1 diced bell pepper, any color
- 1 tablespoon olive oil
- Sour cream (optional)
- Salsa (optional)
- Guacamole (optional)
- Diced tomatoes (optional)
- Shredded lettuce (optional)
- Chopped cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a skillet, brown ground beef. Drain excess grease.
- Add onion and bell pepper. Cook for 5 minutes.
- Stir in taco seasoning and water. Simmer for 5-7 minutes until thickened.
- Cut tortilla circles to fit muffin tin cups.
- Press tortillas into muffin tin cups and brush with olive oil.
- Fill with taco meat, sprinkle with cheddar and Monterey Jack cheese.
- Bake for 12-15 minutes until golden and cheese is melted.
- Cool slightly before removing from tin. Garnish with desired toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
