Description
Enjoy a fun twist on classic tacos with these Cornbread Taco Muffins. Perfect for a quick meal or a flavorful party appetizer, these muffins are a delightful blend of savory taco meat and cheesy cornbread.
Ingredients
Scale
Cornbread Muffins:
- 1 package corn muffin mix (plus milk and egg as directed)
Taco Meat:
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- ¼ cup water
- 1 cup shredded cheddar cheese (plus extra for topping)
- Optional toppings: sour cream, salsa, chopped green onions
Instructions
- Preheat oven and prepare muffin tin: Preheat oven according to the corn muffin mix directions and grease or line a 12-cup muffin tin.
- Cook taco meat: In a skillet over medium heat, cook ground meat until browned; drain excess fat. Stir in taco seasoning and ¼ cup water, simmering until liquid is mostly absorbed.
- Prepare cornbread batter: Prepare cornbread batter per package instructions and stir in 1 cup cheddar cheese.
- Assemble muffins: Fill each muffin cup about two-thirds full with batter, add a spoonful of taco meat, and top with remaining batter if desired.
- Bake: Bake 15–20 minutes or until golden and cooked through. In the last few minutes of baking, sprinkle extra cheese on top if desired.
- Serve: Cool slightly before serving with sour cream, salsa, or green onions.
Notes
- Make the taco meat ahead for a quick assembly.
- These muffins are great for dinners, snacks, or party appetizers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
