Taco Cupcakes are the perfect handheld meal for taco lovers! With a crispy biscuit crust filled with seasoned ground beef, melted cheddar cheese, and topped with fresh garnishes like sour cream and salsa, these savory cupcakes offer all the flavors of tacos in a fun and portable format.
- Ingredients:
- 1 package refrigerated biscuit dough (8 biscuits)
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup green onions, chopped (optional for garnish)
- 1/4 cup shredded lettuce (optional for garnish)
- 1/4 cup diced tomatoes (optional for garnish)
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Open the can of biscuit dough and cut each biscuit into quarters. Press each biscuit quarter into the bottom and up the sides of each muffin cup to form a small crust.
- In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
- Add the taco seasoning mix and water to the cooked beef. Stir and simmer for 5 minutes, until the mixture is well combined and heated through.
- Spoon the taco meat mixture evenly into each biscuit cup, filling each one generously.
- Top each taco cupcake with shredded cheddar cheese, then bake in the preheated oven for 12-15 minutes, or until the biscuit crust is golden and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Top with sour cream, salsa, and any optional garnishes like green onions, shredded lettuce, or diced tomatoes.
Kcal: 300 kcal | Servings: 6 servings
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