Ingredients for Taco Muffins
- Ground Beef
- 1/2 cup water
- 2 tablespoons taco seasoning
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- Flour
- Baking Powder
- Baking Soda
- Salt
- 1 cup buttermilk
- 1 cup salsa
- Cheddar Cheese
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How to Make Taco Muffins
- Brown 1 lb ground beef in a large skillet over medium heat until no longer pink. Drain off any excess grease.
- Add 1/2 cup water and 2 tablespoons taco seasoning to the beef. Simmer uncovered for 15 minutes, stirring occasionally.
- Remove from heat and let the meat mixture cool completely.
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a large bowl, cream together 1/2 cup (1 stick) softened butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in 1 large egg.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cooled meat mixture.
- Fill each muffin cup about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins are still warm, transfer them to a greased 13x9 inch baking dish.
- Top each muffin with 1 tablespoon of salsa and 1-2 tablespoons of shredded cheddar cheese.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
25g
Carbs
5g
