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The meat choice is crucial when it comes to Taco Cupcakes. Ground beef and turkey are the most popular options, each offering distinct flavor profiles and health considerations.

Taco Cupcakes

Taco Cupcakes are a delightful blend of your favorite taco flavors packed into a fun, portable cupcake format. With a flaky biscuit base, seasoned meat, black beans, corn, and melty cheese, these savory treats are perfect for any occasion—whether it's a party or a cozy night in. Explore different flavor twists and enjoy the versatility of this innovative dish that's sure to please everyone. #TacoCupcakes #SavoryTreats #Appetizers #CulinaryCreativity #FamilyMeals #CookingFun #TacoNight
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Ingredients
  

1 lb ground beef or turkey

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or homemade spice mix)

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1 cup biscuit dough (store-bought or homemade)

1/2 cup sour cream

1/2 cup salsa

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

      Add Beef and Seasoning: Add the ground beef (or turkey) to the skillet. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. Add taco seasoning according to package instructions and mix well. Stir in black beans and corn, cooking until heated through.

        Prepare the Biscuit Cups: Roll out the biscuit dough on a floured surface and cut into circles that can fit into a muffin tin. Lightly grease the muffin tin and press the biscuit circles into the cups to form a base.

          Fill the Cups: Spoon the taco meat mixture into each biscuit-lined cup, filling them generously. Top each with a sprinkle of shredded cheddar cheese.

            Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the biscuit cups are golden brown and the cheese is melted.

              Cool and Serve: Allow to cool for a few minutes before carefully removing the taco cupcakes from the tin. Serve warm with a dollop of sour cream and a drizzle of salsa on top. Garnish with fresh cilantro and sliced jalapeños, if desired.

                Prep Time, Total Time, Servings: 20 min | 40 min | 12 servings