Mini Taco Casserole Muffins

If you’re searching for a dish that combines the beloved flavors of tacos with the fun, portable form of muffins, look no further than Mini Taco Casserole Muffins. This delightful recipe serves as a perfect solution for various occasions—whether you’re hosting a lively party, planning a cozy family dinner, or simply looking for a quick weeknight meal. The unique combination of savory ground beef, vibrant vegetables, and melty cheese nestled in a muffin form not only makes these muffins a crowd-pleaser but also a versatile option that can easily cater to different taste preferences.

Discover the joy of Mini Taco Casserole Muffins, a delicious twist on traditional taco flavors in a fun, portable format. Perfect for any occasion, these muffins feature savory ground beef, fresh veggies, and melted cheese, making them a crowd favorite. Easy to customize for dietary needs, they can be a quick weeknight meal, a party appetizer, or a satisfying snack. Experience the delightful flavors and textures that everyone will love!

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Ingredients

1 pound ground beef (or substitute with ground turkey or chicken for a lighter option)

1 small onion, finely diced

2 cloves garlic, minced

1 (15 oz) can black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 (1 oz) packet taco seasoning

½ cup salsa (your choice of heat level)

1 cup shredded cheddar cheese (plus additional for topping)

1 cup crushed tortilla chips (for delightful texture)

3 large eggs

1 cup milk (or plant-based milk for a dairy-free option)

1 cup all-purpose flour (or gluten-free flour if needed)

1 tsp baking powder

½ tsp salt

Fresh cilantro and diced avocado for garnish (optional but recommended)

Instructions

Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Grease a muffin tin lightly with cooking spray or line it with muffin liners for easy removal once baked.

Cook the Filling: In a large skillet over medium heat, brown the ground beef, breaking it apart with a spatula as it cooks. Once browned, drain any excess fat. Add the diced onion and minced garlic to the skillet, sautéing until the onion becomes soft and translucent, about 3-4 minutes.

Combine Ingredients: Stir in the rinsed black beans, corn, taco seasoning, and salsa into the meat mixture. Continue to cook for another 2-3 minutes until all the ingredients are well combined and heated through. Remove the skillet from heat.

Mix the Batter: In a separate bowl, whisk together the eggs and milk until fully incorporated. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the egg and milk mixture to the dry ingredients, stirring until just combined. Take care not to overmix; some lumps are okay.

Assemble Muffins: Gently fold the cooked beef mixture along with the crushed tortilla chips into the batter. Finally, fold in 1 cup of shredded cheddar cheese until just blended.

Fill Muffin Tin: Use a spoon to scoop the mixture into the prepared muffin tin. Fill each muffin cup about ¾ full to allow for rising. Top each muffin with a sprinkle of extra cheddar cheese.

Bake: Place the muffin tin in your preheated oven. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Carefully remove the muffins and transfer them to a wire rack. Serve warm, garnished with fresh cilantro and avocado cubes if desired.

Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins

- Presentation Tips: For an eye-catching presentation, arrange the muffins on a platter and sprinkle with additional cilantro. Serve alongside a bowl of extra salsa or guacamole for dipping!