Taco Cupcakes

Preheat oven to 400 degrees F (200 degrees C). Line 24 muffin cups with paper baking cups. Set aside.

Brown the Lean Ground Beef (1 lb) in a large skillet on medium-high heat. Drain the fat. Stir in the Taco Seasoning (1 pckg) and Water (3/4 cup). Bring to a boil. Reduce the heat to low; simmer for 5 minutes, stirring occasionally.

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.

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).