Taco cupcakes
Taco cupcakes – Primal, Paleo, Clean Eating and Kid friendly
Who wants tacos?
Possibly the most stupid question I can ask. The answer is always the same – YES!!!! The response to the question 'who wants to try a new kind of taco?' Was not as strong, it was more like 'how are they different? Will there still be cheese? I don't like new things'.
The family may have been sceptical to start but not anymore when I said 'I am making taco cupcakes' everyone was on board.
What could be better
Everyone loves cupcakes, and everyone loves tacos, what could be better than combining the two!!! It isn't as crazy as it sounds, I promise. These little cupcakes are perfectly portioned, have a little crispy case and tasty fillings, they also prevent all of the usual taco arguments that take place (He has more cheese than I do).
Taco cupcakes
Gluten-free wraps
I like to use the traditional corn tortilla wraps for our tacos, but this recipe works well with wheat-based wraps and even egg wraps, egg wraps don't get crispy, but they do taste amazing. The corn tortilla are less flexible, so you have to take care when putting them into the cupcake pan, I find slightly warming the wraps before use makes them easier to shape.
These taco cupcakes are an excellent option for dinner parties, shared lunch at work or just because you want something a little different on the weekend.
Taco cupcakes recipe
Ingredients
500g minced beef
1 onion, finely diced
2 tbsp. taco seasoning
12 large corn tortilla discs
12 small corn tortilla discs
400g can refried beans
2 cups grated cheese
Sour cream
Fresh coriander, chopped.
Instructions
Preheat the oven to 160 degrees C/ 375 degrees F.
In a large, heavy-bottomed pan fry off the onion until it is translucent.
When the onion has cooked off for a few minutes add the beef to the pan, cook it until it is browned.
Add the taco seasoning to the meat just before it is comely cooked.
Remove the pan from the heat and set it to one side.
Take a medium sized 12 cup muffin pan, in each cup place one large tortilla disc and push it in to create a cup.
In the centre of each tortilla cup add one teaspoon of refried beans.
On top of the beans, add a small tortilla disc.
On the top of the small disc add two tablespoons of the cooked beef.
Sprinkle each cup with grated cheese
Bake for 15 minutes or until the cheese is golden brown.
Remove the cupcakes from the oven and top them with a teaspoon of sour cream and chopped coriander.
Taco cupcakes
Taco cupcakes ready for the oven
Taco cupcakes fresh from the oven
Practical bits
Prep time
10 minutes
Cooking time
25 minutes
Equipment
Frying pan
Wooden spoon
Knife
Chopping board
Large round cookie cutter
Medium round cookie cutter
Muffin pan/ cupcake pan
Teaspoon
Macros
Servings - 12
Calories per serving 276
Fat 10g
Carbs 25g
Protein 20g
* macro breakdown is estimated on average values of ingredients
