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Crispy Cornbread Taco Cups are a culinary delight that beautifully marries the comforting texture of cornbread with the savory richness of taco filling. This unique dish stands out not only for its delicious flavors but also for its visual appeal, making it an ideal choice for gatherings, family dinners, or a fun weeknight meal. Whether you're hosting a party or simply craving something hearty yet satisfying, these taco cups offer a delightful alternative to traditional tacos.

Crunchy Cornbread Taco Cups

Discover the mouthwatering world of Crispy Cornbread Taco Cups, where the comforting crunch of cornbread meets the savory goodness of taco filling. Perfect for gatherings or a cozy family meal, these taco cups are easy to make and customizable to your taste. Learn about the essential ingredients, preparation steps, and nutritious benefits that make this dish not just delicious, but also a fantastic option for any occasion. Enjoy mixing flavors and toppings to create your own tasty twist!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

1 large egg

1 cup milk

1/4 cup vegetable oil

1 pound ground beef (or turkey)

1 packet taco seasoning

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1/2 cup diced tomatoes (fresh or canned)

Optional toppings: sour cream, guacamole, sliced jalapeños, cilantro

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a muffin tin with nonstick cooking spray or use silicone muffin cups for easy removal.

    Make the Cornbread Batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the egg, milk, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

      Prepare the Taco Filling: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Stir in the taco seasoning along with a splash of water (about 1/4 cup) and let it simmer for 3-5 minutes. Stir in the black beans and corn, mixing well.

        Assemble the Taco Cups: Spoon a tablespoon of cornbread batter into each muffin cup, spreading it slightly up the sides to create a small cup shape. Next, add a heaping tablespoon of the taco filling into each cornbread cup, and top with a sprinkle of shredded cheddar cheese.

          Bake: Place the muffin tin in the preheated oven, and bake for 15-20 minutes, or until the cornbread is golden brown and cooked through.

            Cool and Serve: Allow the taco cups to cool in the tin for about 5 minutes before carefully removing them. Serve warm, topped with diced tomatoes and any additional toppings of your choice, such as sour cream, guacamole, jalapeños, and fresh cilantro.

              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings