1/4 cup water (or as per taco seasoning packet directions)
1/2 cup diced onion
1/2 cup diced bell pepper (optional)
1 cup shredded cheddar cheese (or Mexican blend)
Toppings:
Sour cream
Salsa
Shredded lettuce
Diced tomatoes
Sliced olives (optional)
Chopped cilantro
Shredded cheese (optional)
Instructions:
Prepare the Cornbread Cupcake Base:
Preheat your oven to 350°F (175°C).
In a mixing bowl, prepare the cornbread mix according to the package directions (usually egg, milk, and the cornbread mix).
Stir in the taco seasoning to the batter.
Line a muffin tin with cupcake liners or grease the tin lightly.
Spoon the cornbread batter evenly into the muffin tin, filling each cup about 2/3 full.
Bake according to the time specified on the cornbread mix box (usually around 15-20 minutes), or until a toothpick inserted comes out clean.
Let the cornbread cupcakes cool while you prepare the taco filling.
Prepare the Taco Filling:
In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat.
Add the diced onions and bell peppers (if using) to the skillet, cooking until softened.
Stir in the taco seasoning and water according to the seasoning packet instructions. Let the mixture simmer for about 5 minutes.
Once cooked, remove from heat and let it cool slightly.
Assemble the Taco Cupcakes:
Once the cornbread cupcakes have cooled enough to handle, gently make a small indentation in the center of each cupcake with your finger or the back of a spoon.
Spoon a generous amount of taco filling into the indentation, making sure it’s well packed.
Sprinkle the taco filling with shredded cheddar cheese.
Bake Again:
Place the cupcakes back in the oven for 3-5 minutes, or until the cheese has melted and is bubbly.
Top and Serve:
Once out of the oven, allow the cupcakes to cool slightly before topping.
Add your favorite taco toppings, such as sour cream, salsa, shredded lettuce, diced tomatoes, olives, and cilantro.
