Taco Cupcakes are fun, bite-sized tacos baked in a muffin tray—crispy, cheesy, and perfect for parties.
🌮 Ingredients (12 cups)
- 12 small flour tortillas (or wonton wrappers for extra crunch)
- 400–500 g ground beef
- 1 packet taco seasoning (or homemade spice mix)
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/2 cup lettuce (shredded)
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 tbsp oil
🔥 Instructions
1. Prep beef
- Heat oil in a pan.
- Cook ground beef until browned.
- Add taco seasoning + water and simmer until thick.
2. Shape cups
- Preheat oven to 180°C (350°F).
- Press tortillas into a muffin tin to form cups.
3. Fill & bake
- Add beef mixture into each cup.
- Top with cheese.
- Bake 10–12 minutes until crispy edges form.
4. Finish
- Add lettuce, tomatoes, sour cream, and salsa after baking.
🔥 Pro Tips
- Use wonton wrappers for extra crunchier “mini shells.”
- Don’t overfill or they’ll overflow.
- Add jalapeños for a spicy kick 🌶️
If you want, I can upgrade this into a chicken taco cupcake version, nacho-style baked cups, or cheesy double-layer taco bombs 😄
