The Food & Drink section of Pinterest is overflowing with recipes for Super Bowl weekend. Almost every pin is an easy appetizers, hearty game-day chili or a football-themed dessert. So, I decided to make an easy appetizer you can serve up to everyone at your home as you enjoy all the Super Bowl festivities.
I know you're probably wondering, did she really make cupcakes that taste like tacos? Absolutely not. These are savory one-bite appetizers that are made in a cupcake pan. Don't worry, I didn't blend the spiciness of tacos with the sweetness of a cupcake ... that does not sound appetizing at all. Instead of using wonton wrappers and making a "double decker" style cupcake like the original recipe I found on Pinterest, I decided to use frozen phyllo-dough tart shells, so this recipe yields more tarts than the original recipe because they are smaller.
This is a simple recipe with just a few ingredients that you can throw together in less than an hour.
First, preheat the oven to 375 degrees and thaw your phyllo-dough tart shells. Heat a skillet to medium heat and brown one pound of ground beef. One pound of ground beef will give you about 30 taco cupcakes. So, if you have a lot of people coming over this weekend, increase the amount of beef and tart shells accordingly.
As soon as the meat is done cooking, add one package of El Paso taco seasoning and let it simmer for four to five more minutes. Take the meat off the heat once the seasoning is fully incorporated.
Next, place the tart shells into a muffin tin and add about half a tablespoon of refried beans into the bottom of each shell. Crush a tortilla chip, or colorful tortilla strips like I used, onto the refried beans in each tart shell. Then, spoon half a tablespoon of ground beef on top of the crushed tortilla chip or strips. Finally, sprinkle shredded Colby Jack cheese on top of each tart shell.
Pop the taco cupcakes in the oven for about 10 minutes. Be sure to watch the oven so the tart shells don't burn. You want the cheese to melt and the shells to become golden brown.
Serve these taco cupcakes warm to your guests for an easy-to-eat appetizer during the Super Bowl, this weekend. The crunchy, buttery tart shells hold the creamy refried beans, crispy tortilla chips, spicy taco meat and melted cheese perfectly. Add a dollop of sour cream or guacamole to each taco cupcake for a little extra Tex-Mex goodness.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.