Description
These Cornbread Taco Muffins are a delicious and convenient twist on traditional tacos. Savory ground beef mixed with taco seasoning, black beans, and corn is baked inside a cornbread muffin for a handheld meal that’s perfect for busy nights or as a fun party appetizer.
Ingredients
Scale
Cornbread Batter:
- 1 box (8.5 oz) cornbread mix
- 1 large egg
- 1/3 cup milk
- 1 tablespoon olive oil
Taco Filling:
- 1/2 pound ground beef or ground turkey
- 1 packet taco seasoning mix
- 1/4 cup water
- 1/2 cup canned black beans (rinsed and drained)
- 1/2 cup canned corn (drained)
- 1/2 cup shredded cheddar cheese
Optional Toppings:
- sour cream
- chopped green onions
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
- Cook the taco filling: In a skillet over medium heat, cook the ground beef until browned, then add taco seasoning and water. Stir in black beans and corn.
- Prepare the cornbread batter: In a mixing bowl, combine cornbread mix, egg, milk, and olive oil.
- Assemble the muffins: Spoon cornbread batter into each muffin cup, add taco mixture, top with more batter and cheese.
- Bake: Bake for 14 to 18 minutes until golden and cooked through. Let cool slightly before serving.
Notes
- You can use ground turkey or plant-based crumbles for a lighter option.
- Add jalapeños or hot sauce for extra spice.
- These muffins freeze well and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 3g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
