Ingredients
Scale
- 1 cup cornmeal, finely ground
- 1 cup water
- 1 pound ground chicken or beef, lean
- 2 tablespoons taco seasoning
- 1/4 cup water
- Shredded cheese, Cheddar or Monterey Jack
- Diced tomatoes, fresh and vibrant
- Green onions, sliced thinly
- Sour cream, full-fat variety
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 1 cup of cornmeal with 1 cup of water and a pinch of salt. Stir until smooth.
- Pour the mixture into greased cupcake tins until they are about halfway full.
- Bake in the preheated oven for 10-12 minutes or until slightly golden on top.
- In a skillet over medium heat, brown 1 pound of ground chicken or beef until fully cooked.
- Drain any excess fat before adding 2 tablespoons of taco seasoning along with ¼ cup of water.
- Stir well and let simmer for about 5 minutes.
- Remove the cornmeal bases from the oven and create little wells in each one using the back of a spoon.
- Spoon in the meat mixture generously into each well before topping with shredded cheese.
- Return the filled cupcake tins to the oven and bake for an additional 8-10 minutes or until cheese is bubbly and golden.
- Once out of the oven, allow them to cool slightly before garnishing with diced tomatoes, sliced green onions, and a dollop of sour cream on top.
- Serve immediately to enjoy every cheesy bite!
Notes
Store leftover Taco Cupcakes in an airtight container for up to three days.
Reheat in the oven at 350°F for about 10 minutes for best results.
Serve with salsa and sour cream for extra flavor and fun!
Use mini muffin tins for perfectly sized, bite-sized cupcakes every time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg