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Prepare the Taco Filling:
In a large skillet over medium heat, add the ground beef (or turkey) and chopped onion. Cook until the meat is browned and the onion is soft, about 5-7 minutes.
Drain any excess fat, then add the taco seasoning and water. Stir well and simmer for about 5 minutes, or until the sauce has thickened. Remove from heat and let cool slightly.
Prepare the Cupcake Base:
Preheat your oven to 375°F (190°C). Spray a muffin tin with cooking spray.
Unroll the crescent roll dough and separate it into triangles. Place each triangle into the muffin tin cups, pressing down to form a crust. Make sure to press the dough up the sides to create a cup.
Assemble the Taco Cupcakes:
Spoon a generous amount of the taco filling into each crescent cup.
Top each with a sprinkle of shredded cheddar cheese, diced tomatoes, and black beans (if using).
Bake:
Bake in the preheated oven for about 12-15 minutes, or until the crescent dough is golden brown and the cheese is melted.
Serve:
Once baked, allow the taco cupcakes to cool slightly. Remove from the muffin tin and serve warm.
Top with a dollop of sour cream, sliced jalapeños, chopped green onions, fresh cilantro, and avocado or guacamole as desired.
Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 12
Enjoy these fun and flavorful Taco Cupcakes, perfect for parties or a quick dinner! 🌮
