Tuesday, April 2, 2019

Taco Cupcakes

This is a McCormick recipe.

I used 2 boxes of cornbread mix. Made 12 cupcakes. Gabe and I ate a few and took the rest over to Mey's and Richards. 


1 pound lean ground beef
1 package McCormick® Taco Seasoning Mix
3/4 cup water
4 boxes (8.5 ounces each) corn muffin mix
1  cup salsa
1  cup shredded Cheddar cheese
1  cups sour cream

Chopped fresh cilantro ( didn't use)


Preheat oven to 400°F. Line 24 muffin cups with paper baking cups. Set aside.

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Prepare corn muffin mix as directed on package. Spoon scant 2 tablespoons batter into each muffin cup. Place heaping 1 tablespoon taco meat, 1 tablespoon salsa and 1 tablespoon cheese in center of each cupcake. Top each cupcake evenly with remaining batter.

Bake 15 to 17 minutes or until toothpick inserted into cupcake comes out clean and cupcakes are golden brown. Cool cupcakes slightly. Frost tops with sour cream. Sprinkle with cilantro.


  1. These sound so good. Going to save this to make for my grandkids. Tacos are a favorite. And Corn muffins......how can you go wrong. WOW

  2. Wow this sounds great..I love Tacos and Corn Muffins..Never would have thought of this..Thank you Linda..