BEEF TACO MUFFINS
Who doesn't love tacos? I decided to re-create the beefy classic as muffins. We love the baked sour cream and cheese on top. Just add your favorite toppings! -Melissa Haines, Valparaiso, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto the bottom and up sides of an ungreased muffin cup. Prick bottoms with a fork. Bake until light golden, 4-6 minutes. Using a spoon, press gently to reshape cups., In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes., In each muffin cup, place 1-1/2 tablespoons beef mixture, about 1/2 teaspoon sour cream and 1 tablespoon cheese. Bake until cheese is melted and crust is golden brown, 10-12 minutes. Top as desired.
Nutrition Facts : Calories 388 calories, Fat 22g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 963mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 0 fiber), Protein 18g protein.
TACO MUFFINS
I'm always creating new recipes...this one went over very well with family and friends. These mouthwatering muffins are excellent with refried beans.-Donna Krivdo, Prescott Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield about 16 muffins.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture. , Fill greased muffin cups two-thirds full. Bake at 425° for 12-15 minutes or until golden brown. Carefully remove muffins to a greased 13x9-in. baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted.
Nutrition Facts :
SPICY MUFFIN TIN TACOS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.
- Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
- Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.
- Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.
MUFFIN TIN CHICKEN TACOS
Taco night, meet the muffin tin. This fun new twist on tradition will add some variety to the favorite dinner of everyone's week.
Provided by By Jessica Walker
Categories Dinner
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
- In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
- Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
- To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 1/2 g
TACO-MEATLOAF MUFFINS
Tangy taco meat and salsa are mixed with cheddar cheese and crunchy corn chips that puts a new twist on an old comfort food favorite that your while family will love! Garnish with sour cream, salsa, shredded lettuce, or guacamole. Serve a side dish of Mexican rice and some fresh corn to make this yummy meal complete.
Provided by Lisa
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, ground pork, Cheddar cheese, corn chips, salsa, egg, taco seasoning mix, salt, and pepper in a large bowl; mix until well combined. Form mixture into 12 equally-sized balls and press into a 12-cup muffin tin. Baste each "muffin" with taco sauce to coat.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let cool 5 minutes before serving.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 8.5 g, Cholesterol 120.9 mg, Fat 27.4 g, Fiber 0.8 g, Protein 27.7 g, SaturatedFat 12.5 g, Sodium 772.6 mg, Sugar 1.8 g
MUFFIN TIN TACO PIES
Get the best flavors of tacos in bite-sized servings with this easy recipe! They can double as an easy weeknight dinner or party appetizer idea.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 400°F. On floured surface and using floured rolling pin, roll each pie crust to 12-inch round. Cut 6 (4-inch) rounds from each crust. Firmly press rounds in bottoms and up sides of 12 ungreased regular-size muffin cups. In small bowl, beat egg white and cumin with whisk until frothy. Generously brush mixture over insides of each pastry-lined cup.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes. Add onion. Reduce heat to medium. Cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Stir in taco seasoning mix, salsa and water. Cook over medium heat 5 minutes, stirring occasionally, until slightly thickened. Spoon hot beef mixture evenly into muffin cups.
- Bake 30 to 35 minutes or until crust edges are golden brown. Sprinkle tops of pies with cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro. Serve with toppings of choice.
Nutrition Facts : Calories 460, Carbohydrate 32 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 0 g, TransFat 1/2 g
HIGH-PROTEIN CHICKEN TACO EGG MINI MUFFINS
This chicken taco egg muffin recipe is a game changer for brunches and parties, sure to impress guests. They are super high in protein and great for breakfast on the go, or a quick snack at the office, or school for the kids. Tasty, healthy, and a great make-ahead recipe for a quick bite!
Provided by Raquel Teixeira
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 32
Number Of Ingredients 13
Steps:
- Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
- Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
- Bake in the preheated oven until eggs are set, about 18 minutes.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 0.9 g, Cholesterol 41.8 mg, Fat 2.8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 76.3 mg, Sugar 0.5 g
CRUNCHY TACO CUPS RECIPE BY TASTY
Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas
Provided by Iris Tian
Categories Appetizers
Yield 12 taco cups
Number Of Ingredients 6
Steps:
- In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
- Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
- Preheat oven to 375ºF (190ºC).
- Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
- Generously coat a standard size muffin tin with nonstick cooking spray.
- Line each cup of prepared muffin tin with a tortilla sheet.
- Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
- Lightly brush the top edges of the tortilla with cooking oil.
- Bake 18-20 minutes until cups are heated through and edges are golden brown.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
TACO SOUP WITH JALAPEñO-CHEDDAR CORNBREAD MUFFINS
This taco soup is a marriage of soup and chili in the best way possible. Ground beef and fresh chorizo get browned and simmered with chili powder, cumin and paprika until fragrant. Then fire-roasted tomatoes and mild green chiles are stirred in for a Tex-Mex twist. Quickly whip up jalapeño and Cheddar cornbread muffins to serve on the side, and top with sour cream, cilantro and some diced avocado for a hearty, family-friendly meal.
Provided by Eddie Jackson
Categories main-dish
Time 1h15m
Yield 6 to 8 servings; makes 9 muffins
Number Of Ingredients 32
Steps:
- For the Jalapeño-Cheddar Cornbread Muffins: Preheat the oven to 425 degrees F and generously spray 9 cups of a 12-cup muffin tin with nonstick cooking spray.
- Whisk together the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, egg, melted butter and dark brown sugar in a large bowl. Fold the cornmeal mixture, jalapeños and Cheddar into the buttermilk mixture until just combined (it's OK if there are some small lumps).
- Divide the batter evenly among the 9 greased muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Let the muffins cool in the pan for 5 minutes. Then run an offset spatula around the edges of each muffin and invert onto a wire rack to cool completely, about 30 minutes.
- For the taco soup: While the muffins bake, make the taco soup. Heat the oil in a large Dutch oven or large pot over medium-high heat. Add the ground beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and crumbly, about 6 minutes. Add the onion, bell pepper, a pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, tomato paste, cumin, paprika, cayenne pepper and 1/2 teaspoon salt. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth, fire-roasted tomatoes, black beans and green chiles, and bring to a boil over high heat. Reduce the heat to medium-low, then simmer, partially covered, until the meat and beans are very tender and the sauce thickens slightly, 35 to 45 minutes. Taste and adjust the seasoning with salt and pepper.
- Ladle into bowls and top with diced avocado, sour cream and fresh cilantro. Serve with lime wedges and the Jalapeño-Cheddar Cornbread Muffins.
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