Taco Cupcakes

I love taking an old favorite and trying a new twist with it. These taco cupcakes are no exception.  They are truly delicious and a bit easier to eat than a regular taco because they come in bite-sized portions.  This would be a great party-pleasing food to include on any menu.  But they also work for spicing up your routine family meal menu as well.  Mexican food is a staple in our house, so things like this help keep it fresh, fun, and tasty! Serve them with chips and dip and perhaps a salad and you’ve got yourself a great meal! Give them a whirl and have fun as you make them!

Taco Cupcakes

Reach For: 

1 lb ground beef

1 packet of taco seasoning

2/3 cup water

1 can of black beans, drained

2 cups cheddar cheese, shredded

10 regular sized flour tortillas, halved


Spray 2 cupcake tins with cooking spray.  Form tortilla halves into funnels and using a spoon or tart presser, press them into the muffin tin to form a little cup. (edges will be sticking out above muffin tin slots). Brown the meat and drain fat.  Stir in taco seasoning, water, and black beans. Simmer for 5-10 minutes. Preheat oven to 375 degrees.  Layer each tortilla cup with meat, cheese, meat, & cheese.  Bake for 15-20 minutes until cheese is nice and bubbly.  Serve with your favorite taco toppings.

Yields: 4-6 servings

Recipe Source: Plain Chicken

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