Description
Cheesy Taco Cupcakes are a delicious fusion of flavors that will elevate your appetizer game. These delightful mini taco cups feature crispy baked tortilla shells filled with savory ground beef, hearty black beans, and sweet corn. Topped with luscious melted cheddar cheese, a dollop of creamy sour cream, and garnished with fresh tomatoes, green onions, and cilantro, they are perfect for parties or a fun family dinner. Easy to make and even easier to enjoy, these taco cupcakes are sure to be a hit, whether served as an appetizer or a main course.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 (1 ounce) packet taco seasoning mix
- 1/2 cup water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 12 small (6-inch) flour tortillas
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 Roma tomato, diced
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
- Heat olive oil in a skillet over medium-high heat. Add ground beef, cooking until browned; drain excess fat.
- Mix in taco seasoning and water; simmer for 5 minutes until liquid absorbs. Stir in black beans and corn; heat for another 2-3 minutes.
- Shape flour tortillas into cups in the muffin pan; bake for 8-10 minutes until lightly golden.
- Fill each tortilla cup with the beef mixture.
- Melt cheddar cheese in intervals until smooth; drizzle over each cupcake.
- Top with sour cream, diced tomato, sliced green onions, and cilantro.
- Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 taco cupcake
- Calories: 190
- Sugar: 1g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg