If you’re looking to elevate your taco night with a fun, delicious, and easy-to-make twist, look no further than cheesy taco cupcakes. These savory treats combine the flavors of tacos seasoned ground beef, melted cheese, and crunchy taco shells into portable, cupcake-sized portions that are perfect for parties, family dinners, or just a cozy weeknight meal. The best part? They’re incredibly easy to make, and you can customize them with all your favorite taco toppings.
In this guide, we’ll walk you through the recipe for cheesy taco cupcakes, providing a cooking time table, internal temperature guide, steps for best results, tips for cooking, and common mistakes to avoid. Let’s get started!
Ingredients for Cheesy Taco Cupcakes
For this recipe, you’ll need the following ingredients:
- For the Taco Meat:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 packet taco seasoning (or homemade taco seasoning)
- 1/4 cup water
- 1/2 cup diced onion (optional)
- 1/2 cup diced bell pepper (optional)
- For the Cupcakes:
- 1 can (8 oz) refrigerated biscuit dough (or 1 batch of homemade biscuit dough)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup salsa (optional)
- 1/2 cup sour cream (optional)
- 1 small can of sliced black olives (optional)
- Fresh cilantro, chopped (optional)
- Jalapeño slices (optional for added heat)
Cooking Time Table for Cheesy Taco Cupcakes
| Step | Time Estimate |
|---|---|
| Preheat the oven | 5 minutes |
| Prepare the taco meat | 10-12 minutes |
| Prepare the cupcake tin and dough | 5-10 minutes |
| Bake the taco cupcakes | 15-18 minutes |
| Total Time | 35-40 minutes |
Internal Temperature Guide
When preparing cheesy taco cupcakes, the internal temperature of the taco meat should reach 160°F (71°C) to ensure it is fully cooked. For the cupcakes themselves, the biscuit dough should be golden brown on top and cooked through in the center. The ideal internal temperature for the biscuit dough is around 190°F (88°C). You can use a kitchen thermometer to check the temperature of both the meat and the dough to make sure everything is cooked to perfection.
Steps for Best Results
- Preheat the Oven and Prepare the Muffin Tin
- Preheat your oven to 375°F (190°C). While the oven is heating up, grease a standard muffin tin or line it with paper cupcake liners to prevent the taco cupcakes from sticking.
- Cook the Taco Meat
- In a large skillet, cook the ground beef (or turkey) over medium heat until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
- Add the taco seasoning and water to the meat and stir to combine. If you’re using onions or bell peppers, add them to the skillet at this point and cook until softened, about 3-4 minutes. Let the meat mixture simmer for an additional 2-3 minutes, then remove it from the heat and set it aside.
- Prepare the Biscuit Dough
- Roll out the biscuit dough and flatten each biscuit into a round, about the size of the bottom of the muffin tin cups. You can use a rolling pin to help flatten the dough or simply press it with your fingers.
- Place each flattened dough circle into a muffin cup, pressing gently on the bottom and sides to create a “cup” shape.
- Assemble the Taco Cupcakes
- Spoon a generous amount of taco meat into each dough cup, filling each one about halfway.
- Top the meat with a mixture of shredded cheddar and Monterey Jack cheese. You can also add a spoonful of salsa or a few black olives on top of the cheese if you like.
- Bake the Taco Cupcakes
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the biscuit dough is golden brown and the cheese is melted and bubbly.
- Keep an eye on the cupcakes to ensure they don’t over-brown. If the edges of the dough seem to be cooking too quickly, cover the pan with foil for the last few minutes to avoid burning.
- Garnish and Serve
- Once baked, remove the taco cupcakes from the oven and allow them to cool slightly. Garnish with chopped fresh cilantro, a dollop of sour cream, and a few slices of jalapeño or other taco toppings of your choice. Serve with extra salsa or a side of guacamole.
- Enjoy
- Your cheesy taco cupcakes are now ready to serve! These flavorful little bites are perfect for a casual meal or as a fun appetizer at a party.
Tips for Cooking Cheesy Taco Cupcakes
- Use Fresh Ingredients: Using fresh salsa, shredded cheese, and homemade taco seasoning can really elevate the flavor of these cupcakes. Fresh ingredients provide a better taste and texture than store-bought versions.
- Add Toppings After Baking: If you’re using toppings like sour cream, fresh cilantro, or jalapeños, wait until the cupcakes are done baking to add them. This prevents them from getting soggy or overcooked.
- Use Leftover Meat: This recipe is a great way to use up leftover taco meat from a previous meal. Simply reheat the meat before adding it to the biscuit dough for an even quicker meal.
- Make it Spicy: If you enjoy spicy food, consider adding diced jalapeños or a bit of hot sauce to the taco meat before baking the cupcakes. You can also sprinkle chili powder over the top before baking to add a little extra heat.
- Customize the Filling: Feel free to customize the taco filling based on your preferences. You can add black beans, corn, or even diced tomatoes for extra flavor and texture.
Common Mistakes to Avoid
- Overfilling the Muffin Tin: While it’s tempting to stuff as much filling as possible into each cup, overfilling can lead to a messy oven and uneven cooking. Stick to a generous spoonful of taco meat and cheese to avoid spillage.
- Not Pressing the Biscuit Dough Properly: If you don’t press the biscuit dough down into the muffin tin, the dough may puff up too much and not hold the taco fillings. Be sure to flatten the dough enough to create a sturdy base for the toppings.
- Overcooking the Meat: Be cautious not to overcook the taco meat, as it can dry out. If you’re using lean ground meat, it’s especially important to keep an eye on it as it cooks. Once the meat is browned and mixed with the seasoning, it’s ready to go.
- Not Using Enough Cheese: Cheese is a crucial component of these taco cupcakes, so make sure to use enough to create a gooey, cheesy filling. A mix of sharp cheddar and Monterey Jack gives the perfect balance of flavor and meltiness.
- Skipping the Cooling Time: While it’s tempting to dive right into your cheesy taco cupcakes, letting them cool for a few minutes allows the cheese to set, making them easier to remove from the muffin tin and eat without falling apart.
Conclusion
Cheesy taco cupcakes are the perfect combination of fun and flavor, offering all the deliciousness of tacos in a bite-sized, portable form. By following the steps for best results, using the internal temperature guide, and avoiding common mistakes, you’ll be able to create a dish that’s sure to please everyone. Whether you serve them for dinner, a snack, or at a party, these taco cupcakes are guaranteed to be a hit!