Description
Taco Cupcakes are a fun and flavorful twist on traditional tacos, combining seasoned ground beef, melted cheese, and biscuit dough baked in a muffin tin. These mini taco bites are perfect for parties, family meals, or kid-friendly snacks, delivering all the classic taco flavors in a convenient cupcake form.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1/2 cup salsa
Cheese Topping
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Dough
- 1 tube refrigerated biscuit dough (8 biscuits)
Garnishes
- 1/4 cup sour cream
- 1/4 cup diced tomatoes
- 2 tablespoons sliced green onions
Other
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and spray a muffin tin with nonstick cooking spray to prevent sticking.
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat to reduce greasiness.
- Season Meat: Stir in taco seasoning and salsa into the browned beef. Cook for an additional 2–3 minutes until the mixture thickens slightly, then remove from heat.
- Prepare Biscuit Cups: Flatten each biscuit dough piece and press it into the bottom and sides of each muffin cup, creating a small cup shape to hold the filling.
- Assemble Taco Cupcakes: Spoon the taco meat mixture evenly into each biscuit-lined muffin cup. Top each with a mixture of shredded cheddar and Monterey Jack cheeses.
- Bake: Place the muffin tin in the preheated oven and bake for 12–15 minutes, or until the biscuit dough is golden brown and the cheese is melted and bubbly.
- Add Toppings and Serve: Allow the taco cupcakes to cool slightly before topping each with a dollop of sour cream, diced tomatoes, and sliced green onions. Serve warm.
Notes
- For added heat, incorporate chopped jalapeños into the meat mixture or use a spicy salsa.
- Substitute ground turkey or plant-based crumbles for a lighter or vegetarian-friendly version.
