Taco Cupcakes

Anything in “cupcake” form is right up my ally. I’m always trying new things that I can create in my cupcake pans. This is a GREAT dinner option! Also, a great twist on Taco Tuesday! It’s fun and the kids will love it! Feel free to add or subtract whatever ingredients you want. The possibilities are endless! Here is my version of Taco Cupcakes. Enjoy!

taco cupcakes


  • 1 lb Lean ground beef
  • 1 medium yellow onion, chopped small
  • 2-3 tablespoons of oil
  • 2 tablespoons {less or more, to personal taste} of Taco seasoning OR I typically prefer to use a Fajita seasoning and garlic salt
  • 1 cup {or less} of water
  • ½ can of black beans {drained}
  • ½ can of yellow corn {or fresh if you already have}
  • 1 package of 8″x 8″ pastry wrappers or won ton wrappers { I prefer to use pastry wrappers, but both are fine}
  • ½ cup of cheese queso dip {or melt some Velveeta cheese and add some red pepper flakes – my personal favorite}
  • 1 cup or less of any chunky salsa to your taste. I use a mild one for the kids and hubby just adds more hot sauce 😉
  • 1 cup shredded cheddar cheese or already shredded mexican blend of cheese.
  • sour cream or plain Greek yogurt
  • Guacamole or slices of avocado {if you can’t use fresh avocados, use Wholly Guacamole, the best!}
  • Fresh cut tomatoes
  • Fresh cilantro
  1. Start by heating up your oil in a large skillet and add your onion. Cook for about 5 min or until almost brown, add your ground beef and cook until all meat is just brown. Drain the fat and return to stove top. Sprinkle your seasoning over top of meat and add your water. Bring to a boil and then turn down to about medium – high heat for a constant simmer/boil. Let the meat simmer until almost all water has evaporated. Add your black beans and corn, stir until all ingredients are mixed and seasoned well. Add more seasoning if needed.  Remove from heat and set aside.
  2. Preheat your oven to 375°
  3. Spray 12 cup cupcake pan with non-sticking spray or oil.
  4. If you are using the 8″ x 8″ pastry wrappers, cut into 4 equal squares. Place two wrapper on each bottom of cupcake pan and form them to the pan so that you can fill them.
  5. Spoon about a teaspoon of cheese queso or melted Velveeta mixture on the bottom of each wrapper. Follow by spooning a tablespoon of your meat/bean/corn mixture {use about half of your mixture}. Then, spoon about half of your salsa on top and follow with about half of your shredded cheese. Pressing down the layers as you go. Add another pastry wrapper and follow the layering process again with the remaining ingredients, ending with the shredded cheese on top.


    layers done, now into the oven!

  6. Bake for about 20 minutes or until wrappers are golden brown and crispy. I tend to cook mine for a bit longer to really get that “crunchy” taco taste from the pastry wrapper.
  7. Let sit for about 5 minutes. They should come right out of the pan. Top with fresh tomatoes, cilantro, guacamole and sour cream {or plain Greek yogurt, which is actually really good on it}

Get in my belly!

**Vegetarian? Just eliminate the ground beef! It still tastes great!**

Have any questions or comments? Email me!

3 Responses to “Taco Cupcakes”

  1. heather September 5, 2013 at 11:54 am #

    I plan on trying this recipe out tonight. I found the pastry wrappers pre made for a cupcake pan!

    • everydayinapril September 5, 2013 at 8:30 pm #

      Oh that’s awesome!!! I’ve never seen them before! Tell me how it turns out!


  1. A new twist on Taco Tuesday | Every Day In April - August 11, 2013

    […] HERE to get my […]

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