The Best Mini Taco Cupcakes with a Crispy Potato Crust

By Jason Griffith

When it comes to game day snacks or weeknight dinners that actually get the kids excited to sit at the table, I am always looking for a “vessel” that is both functional and delicious. Most taco cupcake recipes rely on wonton wrappers or flour tortillas, but I wanted something with more crunch and heartiness. Enter: the hash brown crust.

These Mini Taco Cupcakes are a total game-changer. By using shredded potatoes as the base, you get a golden, crispy shell that holds up perfectly to juicy taco meat and melty cheese. They are bite-sized, gluten-free (just check your seasoning!), and arguably the most fun way to eat a taco.

Why I Love This Recipe

I’ve made my fair share of Mexican-inspired dishes, from Sheet Pan Quesadillas to a full-blown Walking Taco Bar, but these “cupcakes” offer something unique.

• The Texture: The contrast between the salty, crispy potato and the savory beef is addictive.
• Portion Control: They are easy to serve at parties without the mess of traditional tacos.
• Customizable: Everyone can add their own toppings, making it a “build-your-own” experience in a muffin tin.

Ingredients

For the Potato Crust (The Shell):

• 2 cups frozen hash browns: Shredded potatoes work best. Ensure they are thawed and patted completely dry.
• 1/2 cup shredded cheddar cheese: This acts as the “glue” for your crust.
• 2 tablespoons melted butter: For that golden-brown finish and rich flavor.
• Salt and pepper: To taste.

For the Savory Taco Filling:

• 1/2 lb ground meat: Ground beef is classic, but ground chicken or turkey works beautifully.
• 1/2 small onion: Finely chopped to blend into the meat.
• 1 clove garlic: Minced.
• 2 teaspoons taco seasoning: Use your favorite store-bought or homemade blend.
• 2 tablespoons tomato paste: This adds depth and helps the meat stay together.
• 1/4 cup water: To create a light sauce.
• Salt: To taste.

Toppings:

• 1/2 cup shredded cheddar cheese: For the final melt.
• Garnish: Sour cream, diced tomatoes, chopped green onions, and fresh cilantro.

Swaps and Notes

• Meat Alternatives: If you want a leaner option, ground turkey or chicken is fantastic. For vegetarians, black beans or a meat substitute works just as well.
• Cheese: Pepper jack is a great swap if you want a little more kick.
• The Potatoes: If you can’t find frozen hash browns, you can grate fresh russet potatoes, but you must squeeze out every drop of moisture using a kitchen towel, or the crust will be soggy.

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Step-by-Step Directions

1. Prepare the Potato Crusts

Preheat your oven to 350°F (180°C). Generously grease a 12-cup muffin tin with cooking spray or butter. In a medium bowl, combine the thawed and dried hash browns, 1/2 cup cheddar cheese, melted butter, salt, and pepper. Press about 2 tablespoons of the mixture into the bottom of each muffin cup, pushing it slightly up the sides to create a “nest.”

2. Blind Bake the Shells

Bake the potato shells for 15–18 minutes. You want them to be golden and starting to crisp at the edges. Once done, remove from the oven and let them cool slightly while you prep the meat.

3. Sauté the Filling

In a skillet over medium heat, brown your ground meat until no pink remains. Drain any excess grease. Stir in the onions and garlic, cooking for another 2 minutes until softened. Add the taco seasoning, tomato paste, and water. Simmer for about 5 minutes until the liquid has reduced and the mixture is thick and glossy.

4. Assemble and Final Bake

Spoon the taco meat evenly into each of the pre-baked potato shells. Sprinkle the remaining 1/2 cup of shredded cheddar over the tops. Return the tin to the oven for 5–7 minutes. You are looking for the cheese to be bubbly and the potato edges to be extra crispy.

5. Top and Serve

Let the cupcakes rest in the tin for 3-5 minutes—this helps the crust set so they don’t fall apart. Gently lift them out using a butter knife. Top with a dollop of sour cream, tomatoes, and onions right before serving.

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Tips for Success

• Dry the Potatoes: I cannot stress this enough. If the hash browns are wet, the crust will steam instead of fry, resulting in a mushy cupcake.
• Don’t Overfill: Keep the meat level just below the top of the potato rim to prevent the cheese from spilling over and sticking to the pan.
• Silicone Muffin Pans: If you have one, use it! It makes popping these out a breeze without any breakage.

Serving Suggestions and Pairings

These are a fantastic appetizer for a larger Mexican spread. I love serving these alongside a big bowl of Beer Cheese Dipor as a side to a hearty Mexican Chicken and Rice Casserole.

If you are hosting a party, try pairing them with other “easy-to-grab” snacks like Totchos.

Nutritional Information (Per Cupcake)

• Calories: 145 kcal
• Protein: 9g
• Carbohydrates: 8g
• Fat: 9g
• Fiber: 1g

Storage and Leftover Tips

• To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To Reheat: Avoid the microwave if possible, as it makes the potato crust soft. Instead, pop them back into a 350°F oven or an air fryer for 4-5 minutes until the crust crisps back up.
• Freezing: These freeze surprisingly well! Freeze them on a baking sheet first, then transfer to a freezer bag. Reheat directly from frozen in the oven.

More Recipes You Will Love

• Walking Taco Bar for Crowds
• Sheet Pan Quesadillas
• Ultimate Party Totchos

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Final Thoughts

These Mini Taco Cupcakes are always the first thing to disappear at my house. They take the best parts of a taco and combine them with the comfort of a crispy potato skin. Give them a try for your next gathering!

Did you make this recipe? I’d love to hear how they turned out! Leave a comment below or tag us on social media. Don’t forget to follow Chefmaniac for more easy weeknight wins.