Taco Cupcakes – a delicious recipe with ground beef, Mix, water, corn muffin, salsa, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Line 24 muffin cups with paper baking cups. Set aside.
2
Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
3
Prepare corn muffin mix as directed on package. Spoon scant 2 tablespoons batter into each muffin cup. Place heaping 1 tablespoon taco meat, 1 tablespoon salsa and 1 tablespoon cheese in center of each cupcake. Top each cupcake evenly with remaining batter.
4
Bake 15 to 17 minutes or until toothpick inserted into cupcake comes out clean and cupcakes are golden brown. Cool cupcakes slightly. Frost tops with sour cream. Sprinkle with cilantro.
718
kcal
Calories
55
g
Fat
24
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound lean ground beef, 1 package McCormick Taco Seasoning Mix, 3/4 cup water, 4 boxes corn muffin mix 8.5 ounces each, and more.
Yes, Taco Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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