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Crispy Cornbread Taco Cups are a delicious and creative twist on traditional tacos, providing a perfect blend of flavors and textures that cater to various palates. This dish combines the comforting, slightly sweet taste of cornbread with robust, savory taco fillings, making it an ideal choice for family dinners, parties, or casual gatherings. The appeal of these taco cups lies not just in their taste but also in their presentation, transforming a classic favorite into an eye-catching dish that is sure to impress guests.

Crunchy Cornbread Taco Cups

Discover the delightful fusion of Crispy Cornbread Taco Cups, where comfort meets creativity. This recipe blends the sweetness of cornbread with savory taco fillings, creating a dish that's not only delicious but visually stunning. Perfect for family dinners, parties, or casual get-togethers, these taco cups are customizable and easy to make. Get ready to impress your guests with each flavorful bite, and enjoy the fun of personalizing your toppings!
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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 ground turkey for a lighter option)

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 (can use fresh or canned)

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

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a muffin tin by greasing it with nonstick cooking spray, or opt for silicone muffin cups which make for effortless removal later.

    Make the Cornbread Batter: In a large mixing bowl, thoroughly combine the cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and vegetable oil until well blended. Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Be cautious not to overmix, as this can affect the texture.

      Prepare the Taco Filling: Heat a skillet over medium heat and add the ground beef (or turkey). Cook until browned, breaking it up as it cooks. Once browned, drain any excess fat. Stir in the taco seasoning and add approximately 1/4 cup of water. Let this mixture simmer for 3-5 minutes to allow the flavors to meld. Then, fold in the rinsed black beans and corn, mixing until evenly combined.

        Assemble the Taco Cups: Take the cornbread batter and spoon about a tablespoon into each muffin cup, spreading it slightly up the sides to create a small cup shape. Follow this by adding a heaping tablespoon of the prepared taco filling into each cornbread cup. Finish by generously sprinkling shredded cheddar cheese on top of the filling.

          Bake: Place your muffin tin into the preheated oven and bake for 15-20 minutes. Keep an eye on them, baking until the cornbread is golden brown and cooked through.

            Cool and Serve: Once removed from the oven, allow the taco cups to cool in the tin for about 5 minutes. Carefully remove each cup and serve them warm. Top each taco cup with diced tomatoes and any additional toppings you desire, such as sour cream, guacamole, sliced jalapeños, and fresh cilantro for added freshness.

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

                - Presentation Tips: Serve your crispy cornbread taco cups on a colorful platter lined with fresh lettuce leaves for a pop of color. Drizzling some sour cream or guacamole on top right before serving can enhance their appeal!