Mini Taco Cupcakes
Mini Taco Cupcakes are a fun, bite-sized twist on traditional tacos, perfect for parties or family dinners.
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.
Notes
These Mini Taco Cupcakes can be served warm with additional toppings on the side for customization. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.