Ingredients:

  • For the Cupcake Base:
    • 1 box of cornbread muffin mix (or 1 batch of homemade cornbread)
    • 1 egg (or as instructed on the cornbread mix package)
    • 1/3 cup of milk (or as instructed on the cornbread mix package)
    • 1 tablespoon of taco seasoning (or more to taste)
  • For the Taco Filling:
    • 1 lb ground beef or turkey
    • 1 packet taco seasoning (or homemade taco seasoning)
    • 1/4 cup water (or as per taco seasoning packet directions)
    • 1/2 cup diced onion
    • 1/2 cup diced bell pepper (optional)
    • 1 cup shredded cheddar cheese (or Mexican blend)
  • Toppings:
    • Sour cream
    • Salsa
    • Shredded lettuce
    • Diced tomatoes
    • Sliced olives (optional)
    • Chopped cilantro
    • Shredded cheese (optional)

Instructions:

  1. Prepare the Cornbread Cupcake Base:
    • Preheat your oven to 350°F (175°C).
    • In a mixing bowl, prepare the cornbread mix according to the package directions (usually egg, milk, and the cornbread mix).
    • Stir in the taco seasoning to the batter.
    • Line a muffin tin with cupcake liners or grease the tin lightly.
    • Spoon the cornbread batter evenly into the muffin tin, filling each cup about 2/3 full.
    • Bake according to the time specified on the cornbread mix box (usually around 15-20 minutes), or until a toothpick inserted comes out clean.
    • Let the cornbread cupcakes cool while you prepare the taco filling.
  2. Prepare the Taco Filling:
    • In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat.
    • Add the diced onions and bell peppers (if using) to the skillet, cooking until softened.
    • Stir in the taco seasoning and water according to the seasoning packet instructions. Let the mixture simmer for about 5 minutes.
    • Once cooked, remove from heat and let it cool slightly.
  3. Assemble the Taco Cupcakes:
    • Once the cornbread cupcakes have cooled enough to handle, gently make a small indentation in the center of each cupcake with your finger or the back of a spoon.
    • Spoon a generous amount of taco filling into the indentation, making sure it’s well packed.
    • Sprinkle the taco filling with shredded cheddar cheese.
  4. Bake Again:
    • Place the cupcakes back in the oven for 3-5 minutes, or until the cheese has melted and is bubbly.
  5. Top and Serve:
    • Once out of the oven, allow the cupcakes to cool slightly before topping.
    • Add your favorite taco toppings, such as sour cream, salsa, shredded lettuce, diced tomatoes, olives, and cilantro.

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