Description
These Taco Cupcakes are a fun and delicious twist on traditional tacos. Perfect for parties or a quick weeknight dinner, these savory taco bites are easy to make and customizable to suit your taste.
Ingredients
Scale
For the taco filling:
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
For the cupcakes:
- 1 can refrigerated crescent roll dough or biscuit dough
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup diced tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
- Cook the taco filling: Brown the ground beef in a skillet over medium heat. Drain excess fat, add taco seasoning and water, then simmer until thickened.
- Prepare the cupcakes: Roll out the crescent dough, cut into squares, and press into muffin cups. Add salsa, taco meat, and cheeses.
- Bake the cupcakes: Bake for 12–15 minutes until golden and bubbly. Top with sour cream, green onions, and tomatoes before serving.
Notes
- You can substitute ground turkey or plant-based crumbles for a lighter or vegetarian option.
- Add jalapeños or hot sauce for extra spice.
- Use wonton wrappers for a crispier base.
Nutrition
- Serving Size: 1 taco cupcake
- Calories: 185
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 32 mg
