Fancy Taco Cupcakes Recipe

These Taco Cupcakes offer a fun and delicious twist on traditional tacos. Packed with savory ground beef, black beans, corn, and melted cheese, all nestled inside a crispy biscuit cup, they’re perfect for a family dinner, game day, or any taco-themed gathering.

Ingredients

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 cup salsa
  • 2 cups shredded cheddar cheese
  • 1 can refrigerated biscuit dough

Directions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, cook ground beef over medium heat until no longer pink. Drain any excess grease.
  3. Add taco seasoning, black beans, corn, and salsa to the skillet. Cook for an additional 5 minutes.
  4. Press each biscuit into the bottom and up the sides of a muffin tin to create a cup shape.
  5. Spoon the beef mixture into each biscuit cup.
  6. Top each cup with shredded cheddar cheese.
  7. Bake in the preheated oven for 15-20 minutes, or until the biscuit is golden brown and the cheese is melted.
  8. Allow to cool slightly before serving.

Servings and Timing

  • Servings: 12
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Vegetarian Option: Replace ground beef with crumbled tofu or plant-based meat for a vegetarian alternative.
  • Spicy Twist: Add jalapeños or a spicy salsa to elevate the heat level.
  • Dairy-Free: Use dairy-free cheese and biscuits to make the recipe suitable for a dairy-free diet.

Storage/Reheating

Store leftover taco cupcakes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 10-12 minutes or until warmed through.

10 FAQs

  1. Can I use ground turkey instead of beef? Yes, ground turkey works well as a leaner alternative to beef.
  2. Can I make these ahead of time? Yes, you can assemble them and refrigerate before baking. Bake them just before serving.
  3. Can I freeze taco cupcakes? Yes, freeze the assembled cupcakes before baking. Bake from frozen for 20-25 minutes.
  4. What kind of salsa should I use? Use your favorite salsa, whether mild, medium, or hot, depending on your spice preference.
  5. Can I use a different type of cheese? Yes, you can substitute with any cheese you prefer, like Monterey Jack or mozzarella.
  6. Is this recipe gluten-free? It’s not gluten-free, but you can use gluten-free biscuit dough to make it suitable.
  7. How can I make the cups crispier? You can brush the biscuit dough with melted butter before baking for a crisper texture.
  8. Can I add other vegetables? Yes, diced bell peppers or onions would be great additions.
  9. How long do leftovers last? Taco cupcakes last for 3 days in the fridge when stored properly.
  10. Can I make mini taco cupcakes? Yes, you can use a mini muffin tin and adjust the baking time to 12-15 minutes.

Conclusion

These Taco Cupcakes are the ultimate fusion of convenience and flavor. Perfectly portioned for parties or family meals, they deliver all the flavors of a taco in a fun, bite-sized form. With endless variations and easy storage options, they are sure to become a family favorite!

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Fancy Taco Cupcakes Recipe


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  • Author: Lina Judi
  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x

Description

These fun and delicious taco cupcakes are a perfect fusion of comfort food and taco night! With seasoned ground beef, black beans, corn, and salsa, all baked in a biscuit cup and topped with melted cheddar cheese, these bite-sized treats are sure to impress.


Ingredients

Scale
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 cup salsa
  • 2 cups shredded cheddar cheese
  • 1 can refrigerated biscuit dough

Instructions

  • Preheat oven to 375°F (190°C).
  • In a skillet, cook ground beef over medium heat until browned and no longer pink. Drain any excess grease.
  • Add the taco seasoning, black beans, corn, and salsa to the skillet. Stir to combine and cook for an additional 5 minutes to heat through.
  • Meanwhile, press each biscuit into the bottom and up the sides of a muffin tin, forming a cup shape.
  • Spoon the beef mixture into each biscuit cup, filling each evenly.
  • Top each taco cupcake with a generous amount of shredded cheddar cheese.
  • Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the cheese is melted.
  • Allow to cool slightly before serving.

Notes

  • You can customize the toppings by adding sour cream, jalapeños, or guacamole after baking.
  • These are also great for meal prep—just store them in the fridge for up to 3 days and reheat in the microwave.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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