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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course / Snack
- Method: Baking
- Cuisine: Tex-Mex / American
- Diet: Halal
Nutrition
- Serving Size: 1 Taco Cupcake
- Calories: 240
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
