Taco Cupcakes

Mini taco cupcakes are the ultimate party food—bite-sized, mess-free, and packed with bold Tex-Mex flavor. Perfect for gatherings, game day, or family dinners!

5 from 1 vote

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Course: Snack

Cuisine: American, Mexican-Inspired

Keyword: Chicken taco cupcakes, Taco Cupcakes, Taco Cupcakes cornbread, Taco cupcakes recipe easy, Taco cupcakes recipes, Taco cupcakes shells, Taco Cupcakes with tortillas, Taco cupcakes with wonton wrappers

Prep Time: 20

Cook Time: 15

Cooling Time: 3

Total Time: 38

Servings: taco cupcakes

Calories: 180kcal

Cost: $13

Equipment

Muffin tin (12-cup) (Standard size)
Large skillet (Non-stick preferred)
Chef's knife (For dicing onions and toppings)
Wooden spoon (For stirring meat and spices)
Oven (Preheat to 375°F)

Ingredients

12 Small flour tortillas - Or wonton wrappers
1 lb Ground beef - 80/20 blend works best
1 packet Taco seasoning - Or homemade spice blend
1 cup Sharp cheddar cheese - Shredded
1 cup Monterey Jack cheese - Shredded
½ cup Salsa verde - Or your favorite salsa
½ cup Sour cream - For topping
½ cup Diced tomatoes - Fresh or drained canned
½ cup Yellow onion - Finely chopped
½ teaspoon Garlic powder - Optional
½ teaspoon Cumin - Add more for smoky flavor
¼ teaspoon Chili powder - Optional
½ cup Black beans - Rinsed and drained
½ cup Corn kernels - Frozen, canned, or fresh
1 Jalapeño - Sliced (optional)
Cilantro - Chopped, for garnish
Green onions - Sliced, for garnish
Lime wedges - For serving
Hot sauce - Optional

Instructions

Preheat your oven to 375°F (190°C) and generously spray a standard 12-cup muffin tin with non-stick cooking spray to prevent sticking.
Warm the small flour tortillas slightly in the microwave, then press each one gently into a muffin cup to form a bowl shape. Trim if needed.
In a large non-stick skillet over medium-high heat, brown the ground beef completely. Add chopped onions, taco seasoning, cumin, garlic powder, and chili powder. Stir and cook until well combined and fragrant.
Spoon a layer of the seasoned meat mixture into each tortilla shell, then top with shredded cheese, a spoonful of salsa verde, and any optional fillings like black beans or corn. Add another light sprinkle of cheese on top.
Bake the taco cupcakes for 12–15 minutes, or until the cheese is bubbling and the tortilla edges are golden brown and slightly crisp.
Let the cupcakes cool for 3 minutes in the pan before removing. Garnish with sour cream, diced tomatoes, chopped cilantro, and sliced green onions. Serve immediately while warm.

Notes

Warm tortillas slightly to make pressing into muffin cups easier.
Brush shells with lime juice for flavor and softer texture.
Add extra cumin for a smoky, rich taco meat flavor.
Assemble ahead; bake just before serving for best results.
Reheat in oven, not microwave, to keep shells crispy.
Great warm or at room temp—perfect for parties!

Nutrition