Description
Taco Cupcakes are a delicious twist on traditional tacos, served in a fun cupcake form with a savory filling and topped with fresh ingredients.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1 cup sour cream
- 1 can refrigerated crescent roll dough
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
- 1 jalapeño, sliced (optional)
Instructions
- Preheat the oven to 375°F.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Stir in the taco seasoning and 1/4 cup of water. Cook for an additional 5 minutes until the mixture thickens.
- Unroll the crescent roll dough and separate it into triangles.
- Grease a muffin tin and press each triangle into the bottom and up the sides of the muffin cups to form a crust.
- Spoon a tablespoon of the taco meat mixture into each crescent dough cup.
- Top each with a tablespoon of salsa, followed by a sprinkle of shredded cheddar cheese.
- Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and the cheese is melted.
- Remove from the oven and let cool for a few minutes.
- Top each cupcake with a dollop of sour cream, chopped green onions, cilantro, and jalapeño slices if desired.
Notes
- For a healthier option, substitute ground turkey for the beef.
- You can also use whole wheat crescent rolls for added fiber.
- For a vegetarian version, replace the meat with black beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg