Taco Cupcakes
A playful twist on the classic taco—seasoned meat or beans, cheese, and spices baked into a crispy, muffin-sized cup. Perfectly crunchy outside, melty inside, and loaded with bold flavor.
Equipment
- Muffin pan (12-cup standard size)
- Skillet for browning meat
- Mixing spoon or spatula
- Measuring cups and spoons
Ingredients
- 12 small flour tortillas cut into circles or 24 wonton wrappers
- 1 lb ground chicken or turkey or 1 can black beans, drained
- 1 packet taco seasoning about 1 oz
- 1 –1½ cups shredded cheese Mexican blend, cheddar, or pepper jack
Optional: Refried beans, diced jalapeños, salsa, corn kernels
Instructions
- Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
- In a skillet, brown the ground chicken or turkey until fully cooked (165°F). Drain excess liquid.
- Stir in taco seasoning (plus a little water or broth) and simmer for 2–3 minutes.
- Place one tortilla circle or wonton wrapper in each muffin cup. Add a spoonful of meat and a pinch of cheese.
- For extra crunch, add a second layer of wrapper, then another scoop of meat and more cheese on top.
- Bake for 12–15 minutes or until the edges are golden and cheese is melted.
- Let cool for a couple of minutes before removing from the pan. Top with your favorite garnishes and serve hot.
Notes
This recipe is easily adaptable for different dietary needs and can be made with lean meats or vegetarian options. Always cook poultry to at least 165°F as recommended by the USDA.