The Best Muffin Tin Tacos

These muffin tin tacos are as easy as they are delicious. They are perfect for game day, a family dinner, or holiday appetizers. These little tacos are good to the last bite. Come on in and I’ll share my recipe for Taco in a Muffin Tin Recipe

muffin tin tacos

Muffin Tin Tacos

These Muffin Tin Mini Tacos are from a recipe that I submitted to the Taste of Home Magazine. I’m a volunteer field editor for the magazine and I had been asked to submit a muffin tin recipe.  I got an email from one of the editors saying they chose the pizza and taco recipes. Soon after, I had another email from one of the editors telling me they had to choose one because they didn’t have room for both. They chose the muffin tin pizzas to publish. So, I guess it’s up to me to share these yummy bites of Muffin Tin Tacos with you so you can enjoy them.

I love creating and sharing Main Dish Recipes like this one, especially if they are Mexican-themed. Some of our favorites are recipes like this classic Dorito Taco Casserole, or another old-fashioned recipe like this recipe for Deep Dish Taco Squares.


best muffin tin tacos

This is a great meal for the kids to try. You might even get your toddlers to try something new with this fun meal.


  • Crescent Dough
  • ground beef
  • taco seasoning
  • water
  • sour cream
  • shredded Colby & Monterey Jack Cheese Mix
  • Various taco toppings – shredded lettuce, chopped onions, chopped tomatoes, sliced olives, etc…

How do you Make Muffin Tin Tacos?

Grab the printable recipe with the full instructions below: 

  • Brown the meat in a skillet and drain
  • Add taco seasoning and water and cook down
  • Bake the crescent dough for a few minutes, push the dough down and fill it with meat, sour cream, and shredded cheese
  • Bake the tacos until done
  • Add toppings and serve

What Are Some Good Toppings for Muffin Tin Tacos?

  • shredded iceberg lettuce
  • chopped red onion
  • chopped sweet onion
  • shredded cheese
  • chopped tomatoes
  • sliced black olives
  • salsa
  • green salsa verde
  • sour cream
  • refried beans
  • fresh cilantro
  • guacamole

What are Muffin Tin Tacos?

Muffin tin tacos are made in a muffin pan making handheld soft or crunchy taco cups and are a great appetizer or a fun twist on Taco Tuesday for a delicious meal.

Are Muffin Tins and Cupcake Tins the same thing?

Yes! You can bake muffins and cupcakes in the same baking tin. They come with both regular or mini-sized muffin tins.

How Long Can Prepare Taco Meat Stay in the Fridge?

Prepared taco meat should be covered and placed in the refrigerator. It can easily last 3-4 days and be reheated for another taco meal or repurposed for another recipe.

How do You Reheat Taco Meat?

Place taco meat in a saucepan with the lid on to reheat. If needed, add a tablespoon or more of water for moisture.

Make-Ahead and Storage:

Earlier in the day…Prepare the taco meat and pre-bake the crescent roll cups. Push the puffed-up dough down and fill it with meat, sour cream, and cheese. Cover and refrigerate until dinner time. Bake for 15 minutes and add toppings to serve.

Are you Ready to Make these Tacos in a Muffin Tin? Let’s make sure you have everything you need.

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tacos in a muffin tin recipe

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Watch my Video on making Muffin Tin Tacos


muffin tin tacos

Muffin Tin Tacos

Easy mini tacos that are as much fun to eat as they are delicious
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 157cal
Author: Melissa
Cost: $10


  • 2 8 oz. Packages of Crescent Dough
  • 1 lb. ground beef I like to use ground beef sirloin
  • 1 1 oz. package of taco seasoning
  • ¾ cup water
  • ½ cup sour cream
  • 8 oz. Colby & Monterey Jack Cheese Mix shredded
  • Various taco toppings – shredded lettuce chopped onions, chopped tomatoes, sliced olives, etc…


  • Preheat the oven to 350 degrees
  • Grease the muffin tins
  • In a large skillet over medium/high heat brown the meat
  • Drain the fat
  • Add the taco seasoning, and water to the browned meat
  • Reduce heat, simmer uncovered for about 3 to 4 minutes
  • Remove from heat
  • Open the crescent dough packages
  • Separate the triangles of dough, and place each triangle in a separate muffin tin, pressing the dough together where needed
  • Use a fork to poke some holes in the dough
  • Pre-Bake the dough in the muffin tins for about 3-5 minutes – just until dough is firm, and puffing up
  • Use the back of a spoon or a small ladle, to push the puffed up dough down, in the center, so you have room for the filling
  • To each crescent dough muffin, add in this order: 2 T of browned taco meat, 1/2 T of sour cream, and about 1 T of shredded cheese
  • Bake for an additional 15 minutes or until the cheese is melted, and the dough is a golden color


nutrition facts are only an estimate 


Calories: 157cal | Carbohydrates: 1g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 150mg | Potassium: 149mg | Fiber: 0.02g | Sugar: 0.5g | Vitamin A: 213IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 1mg
5 from 1 vote (1 rating without comment)

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