Looking for a creative, kid-friendly, and healthy dinner idea? These Ground Turkey Taco Cupcakes are the perfect bite-sized twist on traditional tacos—layered with flavor, packed with lean protein, and baked to perfection in a muffin tin. They're ideal for meal prep, game day snacks, or quick weeknight dinners!
One of my favorite things about Tuesdays 😉 Taco Tuesdays Ya'll! In the Schneider house, Taco Tuesday is a staple. So, this week I changed it up and made Taco Cupcakes with Ground Turkey.
This recipe can also be used to make regular tacos. So, if you aren't up for trying out the cupcake part, then stick to what you know!
Looking for more healthy Mexican dishes? Then you MUST try my Baked Chicken Stuffed Avocado Tacos and my Slow Cooker Chicken Fajitas!
Table of contents
Ingredients to make healthy taco cupcakes
Here is a list of the ingredients needed to make taco muffin cups. All quantities are in the recipe card below.
- corn tortillas - you want small tortillas to fit into a muffin tin, which is why I use corn tortillas.
- taco blend cheese - shredded, this is the cheese I sprinkle on top of my cupcakes before baking them.
- tomato - I use this as a topping for the taco cupcakes before baking them. You want the tomato pieces chopped small enough to be sprinkled on top of the cupcakes.
- low-sodium beef broth - I always choose low-sodium so that I can be in charge of how much salt is put into my dishes.
- plain Greek yogurt or sour cream - optional topping
- salsa - optional topping
- ground turkey - I usually use 93% lean meat and 7% fat. This strikes a good balance between leanness and flavor.
- taco seasoning - you can buy it already pre-made, or you can make your own. I always make my own. The spices I use are below.
How to make homemade taco seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp chili powder
- 1 tbsp cumin
Directions for taco cupcakes without beef
Step-by-step directions on how to make these kid-friendly taco cupcakes using ground turkey.
Step 1 - Preheat oven to 350 °. Spray a 12-cup muffin tin with cooking spray. Also, line a baking sheet with foil and spray with cooking spray, as well! Heat a large non-stick skillet over medium heat. Add ground turkey and cook until browned.
Step 2 - Drain ground turkey in a colander and return skillet. Add broth and the homemade taco seasoning. Mix to combine.
Step 3 - Spray each side of the tortilla with cooking spray and lay it on the prepared baking sheet lined with foil. Bake for 5 minutes.
Step 4 - Remove from oven and slowly push each one into the prepared muffin tin. Be careful, they will be a little hot from just baking in the oven. Bake for another 10 minutes to crisp them up.
Step 5 - Fill up the corn tortillas with the ground turkey and top with tomatoes and cheese. Put back in the oven for 10 more minutes until the tortilla is firm and the cheese is melted.
Step 6 - Remove and add your favorite toppings.
Substitutions and Variations
Low-Sodium Beef Broth - I've also used low-sodium chicken broth or even bone broth in place of the beef broth.
Corn Tortillas - can also use wonton wrappers in place of the corn tortillas.
Homemade Taco Seasoning - You can also purchase the pre-made taco seasoning mix instead of making your own.
Tips and FAQ's
Yes! Swap in lean ground beef or even ground chicken if preferred. Just make sure to drain any excess grease.
Absolutely. You can prep and assemble them the night before. Store covered in the fridge and bake when ready to serve.
Yes! Let them cool completely, wrap individually, and freeze. Reheat in the oven or air fryer for the best texture.
Greek yogurt (as a sour cream substitute), avocado, pico de gallo, fresh cilantro, shredded lettuce, or even a drizzle of hot sauce!
Other Mexican dishes you will also love
If you give this dish a try, don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Ground Turkey Taco Cupcakes
Equipment
- baking sheet
- 12 cup muffin tin
- colander
Ingredients
- 12 corn tortillas
- cooking spray
- ½ cup shredded taco cheese blend
- 1 large tomato or 2 small tomatoes chopped
- plain greek yogurt or sour cream optional topping
- ¼ cup low-sodium beef broth can also use bone broth
- ⅓ cup taco seasoning purchase pre-made or use the spices below
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp chili powder
Instructions
- Step 1 - Preheat oven to 350 °. Spray a 12-cup muffin tin with cooking spray. Also, line a baking sheet with foil and spray with cooking spray, as well! Heat a large non-stick skillet over medium heat. Add ground turkey and cook until browned.
- Step 2 - Drain ground turkey in a colander and return skillet. Add broth and the homemade taco seasoning. Mix to combine.
- Step 3 - Spray each side of the tortilla with cooking spray and lay it on the prepared baking sheet lined with foil. Bake for 5 minutes.
- Step 4 - Remove from oven and slowly push each one into the prepared muffin tin. Be careful, they will be a little hot from just baking in the oven. Bake for another 10 minutes to crisp them up.
- Step 5 - Fill up the corn tortillas with the ground turkey and top with tomatoes and cheese. Put back in the oven for 10 more minutes until the tortilla is firm and the cheese is melted.
- Step 6 - Remove and add your favorite toppings.
Notes
- Spoon in the taco mixture (with help!)
- Sprinkle shredded cheese
- Add toppings like avocado, Greek yogurt, or salsa
- Be the official "taste testers"
Nutrition
Jillian is the creator of Jillian's Healthful Eats. She is the one who cooks all the meals, develops all the recipes, takes all the photographs, and washes all the dishes! She is a very busy wife and mother of 4 who enjoys cooking with her children and instilling in them her love for health and nutrition!
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