Mini Taco Casserole Muffins

Tacos have become a beloved staple in many households, cherished for their versatility and the endless possibilities they present in terms of flavors and ingredients. From traditional beef and cheese to more adventurous fillings like fish or even vegetarian options, tacos cater to a wide array of tastes, making them a go-to option for family meals, gatherings, and even quick weeknight dinners. However, if you’re looking to shake up your taco night routine, the Mini Taco Casserole Muffins offer a delightful twist that combines the classic flavors of tacos in a fun, bite-sized format.

Discover the joy of Mini Taco Casserole Muffins, the perfect bite-sized twist on a taco night! These fun muffins combine classic taco flavors with the convenience of a muffin format, making them ideal for parties, quick dinners, or meal prep. Packed with ground beef or turkey, fresh vegetables, black beans, and cheese, they're not only delicious but also nutritious. Easy to make and customizable, these muffins are sure to be a hit with both kids and adults alike. Enjoy this creative recipe and bring excitement to your meals!

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Ingredients

1 lb ground beef (or ground turkey for a lighter option)

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning mix

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen, thawed if using frozen)

1 cup diced bell peppers (any color, mix for a vibrant look)

1 cup shredded cheddar cheese, divided

1 cup crushed tortilla chips (plus extra for topping)

4 large eggs

1 cup milk

1/2 cup salsa (plus more for serving)

Fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Instructions

Preheat the Oven:

Begin by preheating your oven to 375°F (190°C). Prepare your muffin tin by greasing it with cooking spray or lining it with muffin liners for easy cleanup later.

Cook the Beef:

In a large skillet over medium heat, add the ground beef (or turkey), finely chopped onion, and minced garlic. Sauté the mixture until the meat is browned and the onion is soft, approximately 5-7 minutes. Drain any excess fat from the skillet.

Season the Meat:

Stir in the taco seasoning mix, ensuring the meat is well coated. Add the black beans, corn, and diced bell peppers to the skillet and continue cooking for an additional 2-3 minutes until the vegetables are tender. Remove from heat and let cool slightly.

Prepare the Batter:

In a medium mixing bowl, whisk together the eggs, milk, and salsa until the mixture is smooth and well blended.

Combine Ingredients:

In a large mixing bowl, combine the cooled meat mixture with the crushed tortilla chips. Gradually pour the egg mixture into this bowl, stirring gently to ensure an even mix. Fold in half of the shredded cheese to add richness.

Fill the Muffin Tin:

Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full to allow for rising. Sprinkle the remaining cheddar cheese on top of each muffin, and add a few extra crushed tortilla chips for a delightful crunch.

Bake:

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are firm to the touch and lightly golden on top.

Cool and Serve:

Once done, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm, garnished with fresh cilantro and additional salsa on the side. If desired, top with a dollop of sour cream for added creaminess.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 servings

Presentation Tips: Serve the muffins on a vibrant platter, drizzled with extra salsa, and scatter cilantro leaves around for a pop of color. Consider adding lime wedges for an extra zesty kick!