These Taco Cupcakes are a fun and delicious twist on traditional tacos! Filled with seasoned ground beef or turkey, gooey cheddar cheese, and topped with sour cream, salsa, and fresh cilantro, they’re perfect for parties, game days, or a quick weeknight dinner!
Ingredients:
1 pound ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1/2 cup water
1 cup shredded cheddar cheese
1 cup sour cream
1 cup salsa
1 package refrigerated crescent roll dough
1/2 cup black olives, sliced (optional)
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Directions:
Cook the Meat:In a large skillet over medium heat, sauté the diced onion and minced garlic until the onion is translucent.
Add the ground beef or turkey and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Season the Meat:Stir in the taco seasoning and water. Simmer for about 5 minutes until the mixture thickens. Season with salt and pepper to taste, then remove from heat and let it cool slightly.
Prepare the Crescent Roll Dough:Preheat your oven to 375°F (190°C).
Unroll the crescent roll dough and separate it into triangles.
Assemble the Taco Cupcakes:Grease a muffin tin. Place each triangle of dough into the muffin cups, pressing the dough against the bottom and sides to form a cup.
Spoon the taco meat mixture into each dough cup, filling them about three-quarters full.
Top each with a sprinkle of shredded cheddar cheese.
Bake:Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and the cheese is melted.
Add Toppings:Once baked, remove from the oven and let cool for a few minutes. Top each cupcake with a dollop of sour cream, a spoonful of salsa, and sliced black olives if desired. Garnish with fresh cilantro.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12
These Taco Cupcakes are perfect for a fun meal or as appetizers for your next gathering. Enjoy these flavorful, handheld treats that pack all the goodness of tacos in a cupcake form! 
