I love how these Taco Cupcakes take all the familiar flavors of tacos and turn them into a fun, hand-held treat — perfect for parties, family dinners, or a playful weeknight meal. The savory beef, zesty salsa, and melty cheese baked into a cupcake shape always brings a smile at the table.
Why You’ll Love This Recipe
I find Taco Cupcakes to be a delightful twist on traditional tacos. They’re easy to serve, less messy than conventional tacos, and great for portion control — everyone gets their own “cupcake.” Because they’re baked in muffin tins, they’re ideal for gatherings or for meal prepping ahead of time. Plus, the combination of seasoned beef, salsa, cheese, and a bit of sour cream gives bold taco flavors in a compact, fun package.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef
1 packet taco seasoning
1 tablespoon olive oil
1 cup salsa
1 cup shredded cheddar cheese
1/4 cup sour cream
12 small flour tortillas or 12 corn tortilla halves (to line the muffin tin)
Optional toppings: chopped lettuce, diced tomatoes, chopped cilantro, sliced jalapeños, extra sour cream or salsa
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or spray with cooking spray.
In a skillet over medium heat, warm the olive oil. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess fat.
Stir in the taco seasoning and salsa. Allow the mixture to simmer for a few minutes so the flavors meld and the sauce thickens slightly. Remove from heat.
Press each tortilla (or tortilla half) into a muffin cup — pressing gently to form a “cupcake liner.” If tortillas are too large, you can cut them into halves or thirds and overlap layers to fit.
Spoon the seasoned beef mixture into each tortilla cup, filling them almost to the top.
Sprinkle shredded cheddar cheese evenly on top of each stuffed cupcake.
Bake in the preheated oven for about 12–15 minutes, or until the edges of the tortillas are lightly crisp and the cheese is fully melted and slightly bubbly.
Remove from oven and let cool a few minutes. Top each Taco Cupcake with a dollop of sour cream and any optional toppings I like — such as lettuce, tomatoes, cilantro, or jalapeños.
Servings And Timing
This recipe makes 12 Taco Cupcakes.
Preparation takes about 15 minutes, baking about 15 minutes, so about 30–35 minutes total.
Storage/Reheating
I keep leftover Taco Cupcakes covered in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or until heated through and the tortillas crisp up again. I avoid microwaving if possible, because the tortillas can get soggy.
FAQs
How can I make these Taco Cupcakes vegetarian?
I swap the ground beef for seasoned black beans or a mix of beans and textured vegetable protein (TVP). I sauté the beans (or bean-TVP mixture) with oil, taco seasoning, and salsa, then proceed the rest of the recipe as usual. They turn out flavorful and filling without meat.
Can I freeze Taco Cupcakes for later?
Yes. After baking and cooling completely, I wrap each cupcake individually in plastic wrap and store them in a freezer bag for up to 2 months. When I’m ready to eat one, I reheat it in the oven at 350°F (175°C) for about 15 minutes from frozen — or until heated through. Let it cool slightly before adding fresh toppings like sour cream or lettuce.
What if I don’t have tortillas?
I’ve used small corn taco shells (flattened) as liners before, but tortillas work best — they’re easy to press into the muffin tin and crisp nicely. If you only have larger tortillas, try cutting them into smaller rounds or strips and layering them to fit the cups.
Can these be made dairy-free?
Absolutely. I replace cheddar cheese with a dairy-free shredded cheese and omit or use a dairy-free alternative for sour cream. The flavor stays on point, and they still bake up well.
Can I prepare the meat filling ahead of time?
Yes. I often cook and season the ground beef mixture a day ahead, refrigerate it, and then assemble the Taco Cupcakes just before baking. This cuts down prep time when I’m ready to bake and serve.
Conclusion
I find Taco Cupcakes to be a fun, flavorful way to enjoy taco night — without the mess and with a playful twist that’s always a hit. They’re easy to make, customizable to dietary preferences, and work perfectly for gatherings or simple dinners. I hope I encourage you to try them — I know I’ll be making them again soon.
Savory “Taco Cupcakes” — individual taco‑style cups made with tortillas filled with seasoned beef, salsa, and cheese, baked until crisp and topped with sour cream or your favorite taco toppings.
Total Time:30 minutes
Yield:12 Taco Cupcakes
Ingredients
1 pound ground beef
1 packet taco seasoning
1 tablespoon olive oil
1 cup salsa
1 cup shredded cheddar cheese
1/4 cup sour cream (for topping)
12 small flour tortillas, or 12 corn tortilla halves (to line muffin tin)
Optional toppings: chopped lettuce, diced tomato, chopped cilantro, sliced jalapeños, extra sour cream or salsa
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or spray with cooking spray.
In a skillet over medium heat, warm olive oil. Add ground beef and cook until browned, breaking into small crumbles. Drain excess fat.
Stir in taco seasoning and salsa. Let simmer a few minutes until sauce thickens slightly. Remove from heat.
Press each tortilla (or tortilla half) into a muffin cup to form a “cupcake liner.” If needed, cut tortillas smaller or overlap pieces.
Spoon seasoned beef mixture into each tortilla cup, filling nearly to the top.
Sprinkle shredded cheddar cheese over each filled cup.
Bake for 12–15 minutes, until tortilla edges are lightly crisp and cheese is melted and bubbly.
Remove from oven and let cool a few minutes. Top each Taco Cupcake with a dollop of sour cream and any optional toppings (lettuce, tomato, cilantro, jalapeños, extra salsa).
Notes
For a vegetarian version, replace ground beef with seasoned black beans or a bean/TVP mixture. Cook and season beans just as you would the beef.
If using larger tortillas, cut them into smaller rounds or strips and layer to fit muffin cups.
You can freeze baked Taco Cupcakes: after cooling completely, wrap individually and store in a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for ~15 minutes. Add fresh toppings after reheating.
To keep tortillas crispier when reheating, use the oven rather than microwave.
Mix up toppings — avocado, corn, or pickled jalapeños add great flavor and texture.
