Mini Taco Casserole Muffins

Tacos have become a beloved staple in many households, celebrated for their bold flavors, versatility, and ability to satisfy a wide range of palates. From traditional street tacos to gourmet versions with unexpected toppings, the possibilities are endless. In recent years, the humble muffin has also evolved beyond its sweet beginnings, opening the door to a world of savory creations that can elevate any meal or snack. One such innovative dish is the Mini Taco Casserole Muffins, which combines the beloved elements of taco night into individual, bite-sized treats that are perfect for gatherings, family dinners, or simply as a fun weeknight meal.

Discover the deliciousness of Mini Taco Casserole Muffins, a fun twist on taco night! Perfect for gatherings or a quick weeknight meal, these muffins pack all the classic taco flavors into bite-sized treats. With savory ground beef, hearty beans, sweet corn, and zesty taco seasoning, each muffin is topped with gooey cheese and crispy tortilla chips. Easy to make and versatile, they’re ideal for any occasion. Try this flavorful recipe today!

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Ingredients

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

1 small onion, 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

1 cup shredded cheddar cheese (plus extra for topping)

1 cup crushed tortilla chips (for texture)

3 large eggs

1 cup milk (or plant-based milk)

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

1 tsp baking powder

½ tsp salt

Fresh cilantro and avocado for garnish (optional)

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners for easy removal.

Cook the Filling: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

Combine Ingredients: Stir in the black beans, corn, taco seasoning, and salsa, cooking for a few more minutes until everything is mixed well and heated through. Remove from heat.

Mix the Batter: In a separate bowl, whisk together the eggs and milk until well combined. In another bowl, mix the flour, baking powder, and salt. Gradually add the egg mixture to the dry ingredients until just combined. Do not overmix.

Assemble Muffins: Gently fold the cooked beef mixture and crushed tortilla chips into the batter, then fold in the 1 cup of shredded cheddar cheese.

Fill Muffin Tin: Spoon the mixture into prepared muffin tins, filling each cup about 3/4 of the way full. Sprinkle additional cheddar cheese on top.

Bake: Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve: Remove from the oven and let cool for a few minutes. Carefully remove the muffins from the tin. Serve warm, garnished with fresh cilantro and avocado if desired.

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