Is it a taco? Is it a cupcake? It’s both! A sweet cornbread “cake” gets stuffed with favorite taco fixings and flavored with authentic Taco Seasoning Mix. Kids and Cinco de Mayo party guests alike won’t be able to keep their hands off of these savory, fun, taco-inspired cupcakes.
Total Time
45min
4.7
3 Ratings
Author: McCormick
Servings:
12
Ingredients
•
1
pckg
(1 oz)
McCormick® Taco Seasoning Mix
•
1
lb
Lean Ground Beef
•
3/4
cup
Water
•
4
boxes
(8.5 oz)
Jiffy Corn Muffin Mix
•
1 1/2
cups
Salsa
•
1 1/2
cups
Shredded Cheddar Cheese
•
1 1/2
cups
Sour Cream
•
to taste
Chopped
Fresh Cilantro
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C). Line 24 muffin cups with paper baking cups. Set aside.
2.
Brown the Lean Ground Beef (1 lb) in a large skillet on medium-high heat. Drain the fat. Stir in the McCormick® Taco Seasoning Mix (1 pckg) and Water (3/4 cup). Bring to a boil. Reduce the heat to low; simmer for 5 minutes, stirring occasionally.
3.
Prepare the Jiffy Corn Muffin Mix (4 boxes) as directed on the package. Spoon a scant 2 tablespoons of batter into each muffin cup. Place heaping 1 tablespoon of taco meat, 1 tablespoon of Salsa (1 1/2 cups), and 1 tablespoon of Shredded Cheddar Cheese (1 1/2 cups) in the center of each cupcake. Top each cupcake evenly with the remaining batter.
4.
Bake for 15 to 17 minutes or until a toothpick inserted into the cupcake comes out clean and the cupcakes are golden brown. Cool the cupcakes slightly. Frost the tops with Sour Cream (1 1/2 cups). Sprinkle with Fresh Cilantro (to taste).
Nutrition Per Serving
CALORIES
531
FAT
22.0 g
PROTEIN
16.9 g
CARBS
63.2 g
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