Description
Taco Cupcakes are a delicious and fun twist on traditional tacos, baked in a biscuit shell and topped with all your favorite taco fixings.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1 cup sour cream
- 1 package refrigerated biscuit dough (16.3 oz)
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
- Cooking spray
Instructions
- Preheat the oven to 375°F.
- Lightly spray a muffin tin with cooking spray.
- In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat and stir in the taco seasoning. Cook for an additional 2 minutes.
- Roll out the biscuit dough and cut each biscuit into halves.
- Press each half into the bottom and up the sides of the muffin tin cups to form a shell.
- Spoon the seasoned beef into each biscuit shell, filling them about halfway.
- Top with a tablespoon of salsa and a sprinkle of cheddar cheese.
- Bake in the preheated oven for 12-15 minutes, or until the biscuit dough is golden brown and cooked through.
- Remove from the oven and let cool for a few minutes.
- Top each taco cupcake with a dollop of sour cream, diced tomatoes, black olives, and green onions before serving.
Notes
- For a spicier kick, add diced jalapeños to the beef mixture.
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, use black beans or lentils instead of meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg