Prepare the Cornbread:
Preheat your oven according to the cornbread mix instructions.
Prepare the cornbread batter as directed on the package.
Pour the batter into a muffin tin, filling each cup about two-thirds full to create the “cupcake” base.
Bake as directed, but remove the cupcakes just before they are fully set—firm but slightly undercooked, as they will bake again later.
Allow the cornbread cupcakes to cool slightly after baking.
Add the Beef:
Once the cornbread cupcakes are cool enough to handle, use a small spoon or knife to gently scoop out the center of each cupcake, creating a well for the filling. Be careful not to puncture the bottom or sides.
Spoon the seasoned, cooked ground beef into the hollowed-out centers, filling each cupcake generously.
Cheese and Bake:
Sprinkle a generous amount of shredded cheddar cheese over the beef-filled cupcakes.
Return the cupcakes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and slightly golden.
Garnish and Serve:
Once baked, top each taco cupcake with a spoonful of sour cream.
Add diced tomatoes, chopped green onions, and cilantro for a burst of fresh flavor.
Optionally, add a dollop of guacamole for an extra creamy finish.