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Taco Cupcakes

These delightful taco cupcakes blend the flavors of your favorite tacos with the fun of cupcakes, making them perfect for family dinners and casual get-togethers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Appetizer, Main Course, Snacks
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Taco Filling
  • 1 pound ground beef (or turkey for a lighter option)
  • 1 small onion, finely chopped
  • 1 packet taco seasoning
  • 1 cup salsa (mild or spicy, depending on your preference)
For the Cupcakes
  • 1 can 10 ounces refrigerated crescent roll dough
  • 1 cup shredded cheddar cheese
Optional Toppings
  • sour cream For serving
  • diced tomatoes For serving
  • sliced olives For serving
  • jalapeños For serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, add the ground beef and onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes.
  3. Drain any excess fat from the skillet.
  4. Sprinkle in the taco seasoning and follow the package instructions, usually adding a little water. Stir until well combined, and let it simmer for a couple more minutes.
  5. Roll out the crescent dough and cut it into squares. Place each square in a greased muffin tin, pushing down gently to form a little cupcake cup.
  6. Spoon in a tablespoon of the taco meat mixture into each dough cup, adding a dollop of salsa on top. Sprinkle shredded cheddar cheese over each cupcake.
  7. Pop the muffin tin into the oven and bake for 12-15 minutes, or until the dough turns golden brown.
  8. Once done, let them cool for a few minutes, then top with your favorite garnishes.

Notes

Feel free to switch up the ingredients! Add black beans, corn, or even avocado for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.