Taco cupcakes

Who wants tacos? 

Possibly the most stupid question I can ask. The answer is always the same YES!!!! The response to the question ‘who wants to try a new kind of taco?’ Was not as strong, it was more like ‘how are they different? Will there still be cheese? I don’t like new things’. 

The family may have been sceptical to start but not anymore when I said ‘I am making taco cupcakes’ everyone was on board. 

What could be better 

Everyone loves cupcakes, and everyone loves tacos, what could be better than combining the two!!! It isn’t as crazy as it sounds, I promise. These little cupcakes are perfectly portioned, have a little crispy case and tasty fillings, they also prevent all of the usual taco arguments that take place (He has more cheese than I do). 

Gluten-free wraps 

I like to use the traditional corn tortilla wraps for our tacos, but this recipe works well with wheat-based wraps and even egg wraps, egg wraps don’t get crispy, but they do taste amazing. The corn tortilla are less flexible, so you have to take care when putting them into the cupcake pan, I find slightly warming the wraps before use makes them easier to shape. 

These taco cupcakes are an excellent option for dinner parties, shared lunch at work or just because you want something a little different on the weekend. 

Taco cupcakes recipe 

Taco cupcake ingredients

Ingredients

  • 500g minced beef 
  • 1 onion, finely diced 
  • 2 tbsp. taco seasoning 
  • 12 large corn tortilla discs 
  • 12 small corn tortilla discs 
  • 400g can refried beans 
  • 2 cups cheese, grated  
  • Sour cream 
  • Fresh coriander, chopped
Taco cupcakes filled
Taco cupcakes topped
Taco cupcakes fresh from the oven
Taco cupcakes topped with sour cream and coriander

Taco cupcakes 

  • Servings: 12
  • Rating: ★★★★★
  • Print

These little cupcakes are perfectly portioned, have a little crispy case and tasty fillings, 



Credit: Cath @ easycleaneats

Ingredients

  • 500g minced beef 
  • 1 onion, finely diced 
  • 2 tbsp. taco seasoning 
  • 12 large corn tortilla discs 
  • 12 small corn tortilla discs 
  • 400g can refried beans 
  • 2 cups cheese, grated  
  • Sour cream 
  • Fresh coriander, chopped. 

Directions

  1. Preheat the oven to 160 degrees C/ 375 degrees F. 
  2. In a large, heavy-bottomed frying pan fry off the onion until it is translucent. 
  3. When the onion has cooked off for a few minutes add the beef to the pan, cook it until it is browned. 
  4. Add the taco seasoning to the meat just before it is comely cooked. 
  5. Remove the pan from the heat and set it to one side. 
  6. Take a medium sized 12 cup muffin pan, in each cup place one large tortilla disc and push it in to create a cup. 
  7. In the centre of each tortilla cup add one teaspoon of refried beans. 
  8. On top of the beans, add a small tortilla disc. 
  9. 9 On the top of the small disc add two tablespoons of the cooked beef. 
  10. Sprinkle each cup with cheese.  
  11. Bake for 15 minutes or until the cheese is golden brown. 
  12. Remove the cupcakes from the oven and top them with a teaspoon of sour cream and fresh coriander chopped.

Nutrition

Per Serving: 276 calories; 10 g fat; 25 g carbohydrates; 20 g protein

Equipment

  • Scales
  • Measuring cups
  • Measuring spoons
  • Frying pan
  • Wooden spoon
  • Knife
  • Chopping board
  • Large round cookie cutter
  • Medium round cookie cutter
  • Muffin pan/ cupcake pan
  • Teaspoon

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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