Description
These Mini Taco Cupcakes are a fun twist on traditional tacos, featuring zesty ground beef and gooey cheese baked into bite-sized portions. Perfect for parties or as a unique appetizer, these savory treats are sure to be a hit!
Ingredients
Scale
For the Ground Beef:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- ½ cup tomato sauce
For the Cupcakes:
- 1 can (8 ounces) refrigerated crescent roll dough or biscuit dough
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Garnish:
- ½ cup sour cream
- ½ cup salsa
- ¼ cup green onions, sliced
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 12-cup muffin tin.
- Cook the beef: In a skillet, sauté onions and garlic, then add ground beef, taco seasoning, and tomato sauce.
- Prepare the dough: Cut the dough into squares and press into the muffin tin.
- Assemble the cupcakes: Fill each dough cup with the beef mixture and top with cheeses.
- Bake: Bake for 12–15 minutes until golden.
- Serve: Garnish with sour cream, salsa, green onions, and cilantro.
Notes
- Ground turkey or chicken can be used as a substitute.
- For added spice, include jalapeños or hot sauce.
- Cupcakes can be made ahead and reheated.
Nutrition
- Serving Size: 1 taco cupcake
- Calories: 210
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 35 mg
