Quick and Easy Taco Cupcakes
These Taco Cupcakes are a fun, bite-sized twist on classic tacos! Made with canned biscuits, they have a crispy, golden crust filled with seasoned taco meat, melted cheese, and delicious toppings. Perfect for parties, appetizers, or an easy dinner, they’re customizable and kid-friendly!
Equipment
- 1 Muffin tin (12-count)
- 1 Skillet
- 1 Mixing spoon
- 1 Measuring cups & spoons
- 1 Rolling Pin optional
Ingredients
For the Taco Filling:
- 1 lb ground beef or turkey
- 1 packet taco seasoning or homemade blend
- 1/3 cup water
- 1/2 cup black beans optional
- 1/2 cup corn optional
- 1/2 cup diced tomatoes or salsa
For the Base:
- 1 can 8-count refrigerated biscuits (like Pillsbury Grands)
- 1 cup shredded Mexican cheese blend
Toppings (Optional but Recommended):
- Sour cream
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Extra shredded cheese
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin to prevent sticking.
Step 2: Cook the Taco Filling
- In a skillet, cook the ground beef over medium heat until browned.1 lb ground beef or turkey
- Drain excess grease, then add taco seasoning and water. Stir to combine.1 packet taco seasoning, 1/3 cup water
- Mix in black beans, corn, and diced tomatoes. Simmer for 2-3 minutes, then remove from heat.1/2 cup black beans, 1/2 cup corn, 1/2 cup diced tomatoes or salsa
Step 3: Prepare the Biscuit Base
- Separate the canned biscuits and flatten each one slightly using your hands or a rolling pin. If needed, cut in half so you don't overfill the muffing tin.1 can
- Press each flattened biscuit into the muffin cups, making sure they cover the bottom and sides like a cupcake liner.
Step 4: Assemble the Taco Cupcakes
- Spoon 1-2 tablespoons of the taco filling into each biscuit cup.
- Sprinkle with shredded cheese.1 cup shredded Mexican cheese blend
Step 5: Bake to Perfection
- Bake for 12-15 minutes, or until the biscuits turn golden brown and crispy.
- Let cool for a couple of minutes before carefully removing from the muffin tin.C
Step 6: Add Toppings & Serve
- Top each taco cupcake with sour cream, avocado, cilantro, or jalapeños.Sour cream, Diced avocado, Chopped cilantro, Sliced jalapeños, Extra shredded cheese
- Serve warm and enjoy!
Notes
- Make it Spicy: Add diced jalapeños or extra chili powder to the taco filling.
- Vegetarian Option: Swap ground beef for plant-based crumbles or sautéed mushrooms.
- Extra Crispy: Brush the biscuit edges with melted butter for a golden finish.