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
Directions:
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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