Taco Muffins Recipe

Name: Taco Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 cup water; 1 envelope taco seasoning mix; 1 cup butter or margarine -- softened; 1 cup sugar; 1 egg; 1 cup all purpose flour; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk; 1 cup salsa; 1 cup cheddar cheese shredded

Servings: persons

1 pound ground beef
1 cup water
1 envelope taco seasoning mix
1 cup butter or margarine -- softened
1 cup sugar
1 egg
1 cup all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup salsa
1 cup cheddar cheese shredded

1
In a skillet cook the beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool.
2
In a mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with the buttermilk.
3
Fold in meat mixture.
4
Fill greased muffin cups 2/3 full. Bake at 425 degrees F. for 12 to 15 minutes or until golden brown. Carefully remove muffins to a greased 13- x 9- x 2 inch baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted.

1559

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound ground beef, 1 cup water, 1 envelope taco seasoning mix, 1 cup butter or margarine -- softened, and more.

Yes, Taco Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Taco Muffins

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