Mini Taco Cupcakes are a fun and tasty twist on traditional tacos. These bite-sized treats combine the delicious flavors of taco ingredients into a cupcake form, making them perfect for parties, game days, or a fun family dinner. They are easy to prepare and packed with flavor, making them a hit with both kids and adults.
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Why Make This Recipe
If you’re looking for a quick and exciting meal or snack idea, Mini Taco Cupcakes are the way to go. They are versatile, allowing you to adjust the ingredients according to your taste preferences. Great for gatherings, they can be served as appetizers or as a main dish. Plus, they are easy to eat with your hands, making them perfect for parties.
How to Make Mini Taco Cupcakes
Making Mini Taco Cupcakes is simple! Just follow the easy steps below to create these tasty treats.
Ingredients
- 2 cups frozen hash browns or shredded potatoes, thawed and patted dry
- 1/2 cup shredded cheddar cheese
- 2 tablespoons melted butter
- Salt and pepper to taste
- 1/2 lb ground beef or ground chicken
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons taco seasoning
- 2 tablespoons tomato paste
- 1/4 cup water
- 1/2 cup shredded cheddar cheese (for topping)
- Sour cream
- Diced tomatoes
- Chopped green onions
- Fresh cilantro (optional)
Directions
- Preheat your oven to 350 degrees. Grease a 12-cup muffin tin generously with cooking spray or butter.
- In a bowl, mix the shredded potatoes, cheddar cheese, melted butter, salt, and pepper.
- Press this mixture evenly into the bottoms and slightly up the sides of each muffin cup.
- Bake for 15–18 minutes, or until golden and crispy. Set aside to cool slightly.
- In a skillet over medium heat, cook the ground meat until browned.
- Add the onion and garlic, and sauté for 2 minutes.
- Stir in taco seasoning, tomato paste, and water. Simmer until thickened (about 5 minutes), then remove from heat.
- Spoon the taco mixture into each potato crust.
- Sprinkle with more shredded cheddar cheese.
- Return the muffin tin to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
- Let the taco cupcakes cool for a few minutes, then gently remove them.
- Top each with a small dollop of sour cream, diced tomato, green onion, and cilantro.
How to Serve Mini Taco Cupcakes
These Mini Taco Cupcakes can be served warm straight out of the oven. Serve them on a platter with additional toppings like sour cream, diced tomatoes, and fresh cilantro on the side so guests can customize their cupcakes as they like.
How to Store Mini Taco Cupcakes
If you have leftovers, let the taco cupcakes cool completely. Store them in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. Just ensure they are well-wrapped to prevent freezer burn.
Tips to Make Mini Taco Cupcakes
- Make sure to pat the hash browns dry. This helps them crisp up nicely in the oven.
- Feel free to use other ground meats like turkey or even a meat substitute for a different twist.
- Customize the toppings based on your preference; jalapeños, olives, or avocado can be great additions.
Variation
You can turn these Mini Taco Cupcakes into a vegetarian option by skipping the meat and adding sautéed bell peppers, black beans, corn, or your favorite vegetables.
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Just grate and prepare them similarly, making sure to dry them well.
2. How do I make these dairy-free?
You can use dairy-free cheese and skip the sour cream or replace it with a dairy-free alternative.
3. Can I make these ahead of time?
Absolutely! You can assemble them ahead of time and bake just before serving. This makes them perfect for meal prep or parties.
Mini Taco Cupcakes
Ingredients
For the potato crust
- 2 cups frozen hash browns or shredded potatoes, thawed and patted dry Make sure to pat them dry for crispiness.
- ½ cup shredded cheddar cheese
- 2 tablespoons melted butter
- to taste salt and pepper
For the taco filling
- ½ lb ground beef or ground chicken Can substitute with turkey or meat substitutes.
- ½ small onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons taco seasoning
- 2 tablespoons tomato paste
- ¼ cup water
Toppings
- ½ cup shredded cheddar cheese (for topping)
- sour cream For serving
- diced tomatoes For serving
- chopped green onions For serving
- fresh cilantro (optional) For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with cooking spray or butter.
- In a bowl, mix the shredded potatoes, cheddar cheese, melted butter, salt, and pepper.
- Press this mixture evenly into the bottoms and slightly up the sides of each muffin cup.
- Bake for 15–18 minutes, or until golden and crispy. Set aside to cool slightly.
Cooking
- In a skillet over medium heat, cook the ground meat until browned.
- Add the onion and garlic, and sauté for 2 minutes.
- Stir in taco seasoning, tomato paste, and water. Simmer until thickened (about 5 minutes), then remove from heat.
Assembly
- Spoon the taco mixture into each potato crust.
- Sprinkle with more shredded cheddar cheese.
- Return the muffin tin to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
Serving
- Let the taco cupcakes cool for a few minutes, then gently remove them.
- Top each with a small dollop of sour cream, diced tomato, green onion, and cilantro.
