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mini taco cupcakes with zesty ground beef and cheese Recipe

mini taco cupcakes with zesty ground beef and cheese Recipe
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★★★★★

4.8 from 8 reviews

Mini taco cupcakes are a fun and delicious twist on classic tacos, combining zesty seasoned ground beef with a cheesy, fluffy cornbread-like batter. These bite-sized savory cupcakes are perfect for parties, snacks, or family dinners, topped with sour cream, salsa, and fresh cilantro for an extra burst of flavor.

Ingredients

Scale

Beef Filling

  • 1 lb ground beef
  • 1 packet taco seasoning mix
  • 1/2 cup water

Cupcake Batter

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onions (optional)

Toppings

  • Sour cream
  • Salsa
  • Chopped cilantro

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin to prepare for baking the taco cupcakes.
  2. Cook beef: In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat from the skillet.
  3. Season beef: Add the taco seasoning mix and 1/2 cup water to the cooked beef. Stir and simmer the mixture for about 5 minutes until it thickens slightly. Remove the skillet from heat.
  4. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  5. Mix wet ingredients: In another bowl, combine the milk, melted unsalted butter, and eggs. Whisk until smooth and well blended.
  6. Combine batter: Gradually pour the wet ingredients into the dry ingredients, gently mixing until just combined. Avoid overmixing for a tender texture.
  7. Add cheese and onions: Fold the shredded cheddar cheese and chopped green onions into the batter carefully to distribute without overmixing.
  8. Assemble cupcakes: Fill each muffin cup halfway with the batter. Add a spoonful of the seasoned ground beef over the batter, then cover it with more batter until the muffin cup is about three-quarters full.
  9. Bake: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the batter comes out clean.
  10. Cool and top: Allow the mini taco cupcakes to cool slightly before topping each with a dollop of sour cream, a spoonful of salsa, and chopped fresh cilantro. Serve warm.

Notes

  • You can substitute cheddar cheese with Monterey Jack or a Mexican blend for a different flavor.
  • For extra spice, add diced jalapeños into the batter or the beef mixture.
  • To make these gluten-free, replace the all-purpose flour with a gluten-free flour blend.
  • These mini tacos can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • If you prefer a lower-fat version, use lean ground turkey and reduced-fat cheese.

Nutrition

Keywords: mini taco cupcakes, ground beef tacos, cheesy taco muffins, savory cupcakes, party appetizers, easy taco recipe

Find it online: https://recipeswithmia.com/mini-taco-cupcakes-with-zesty-ground-beef-and-cheese-recipe/