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
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 :
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.
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.
PENN STATE MUFFIN-TIN CHEESY BEEF TACOS
Fill up your Lions fans with these hearty beef taco cups. They're hot and ready all at once thanks to this fun muffin-tin baking technique.
Provided by Betty Crocker Kitchens
Categories Snack
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring occasionally, until thickened. Remove from heat; cool 5 minutes. Stir in cheese.
- Meanwhile, heat tortilla bowls in microwave as directed on package. Press 1 heated bowl into each muffin cup. Bake 5 minutes.
- Carefully spoon 1 teaspoon refried beans in each muffin cup; spread on bottoms of bowls. Divide beef mixture evenly among bowls in muffin cups. Bake 11 to 14 minutes or until bowls are toasted and beef mixture is heated through. Top with creamy salsa verde sauce or creamy queso sauce; serve warm.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Taco Cup, Sodium 360 mg, Sugar 0 g, TransFat 0 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
MEXICAN MEATLOAF MUFFINS RECIPE BY TASTY
Here's what you need: tomato sauce, honey, white vinegar, Club House® Taco Seasoning, olive oil, yellow onion, garlic, lean ground beef, bread crumbs, Club House® Taco Seasoning, large eggs, nonstick cooking spray, small flour tortillas, guacamole, salsa, shredded cheese, sour cream
Provided by Ivan Diaz
Categories Appetizers
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the taco sauce: In a medium bowl, whisk together the tomato sauce, honey, vinegar, and Club House® Taco Seasoning until smooth. Set aside.
- Make the meatloaf muffins: Preheat the oven to 180°C (350°F).
- Heat olive oil in a medium pan over medium-high heat. Add the onion and sauté for 4-5 minutes, until softened and starting to brown. Add the garlic and sauté for another minute, until fragrant. Remove the pan from the heat.
- Add the ground beef to a large bowl with the cooked onion and garlic, bread crumbs, Club House® Taco Seasoning, eggs, and ½ cup taco sauce. Mix until well combined.
- Divide the beef mixture into 12 4-ounce balls.
- Grease a muffin tin with nonstick spray. Gently press the tortillas into each muffin cup, making mini bowls. Place a meatloaf ball in each bowl and top each with 1 teaspoon taco sauce.
- Bake the meatloaf muffins for 30 minutes, or until the internal temperature of the beef reaches 70°C (160°F). Let the muffins cool in the tin for 5 minutes.
- Remove the muffins from the tin. Serve with guacamole, salsa, shredded cheese, and sour cream for topping.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 29 grams, Fat 4 grams, Fiber 1 gram, Protein 5 grams, Sugar 3 grams
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
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