Description
These cornbread taco muffins are a delightful combination of savory cornbread muffins filled with seasoned taco meat, topped with your favorite taco toppings. Perfect for a party appetizer or a fun twist on taco night!
Ingredients
Units
Scale
Cornbread Muffin Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1/2 cup shredded cheese (optional)
Taco Filling:
- 1 lb ground meat or plant-based protein
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 bell pepper, chopped (optional)
- 1 packet taco seasoning or homemade blend
- 1/2 cup salsa or diced tomatoes
- 1/4 cup shredded cheese (optional)
Optional Toppings:
- Sour cream or Greek yogurt
- Guacamole
- Salsa
- Fresh cilantro, chopped
- Shredded lettuce
- Diced tomatoes
Instructions
- Prepare Cornbread Muffin Base: Mix cornmeal, flour, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and melted butter/oil. Combine wet and dry ingredients, stir in cheese if desired, and set aside.
- Prepare Taco Filling: In a skillet, heat olive oil and sauté onion, garlic, and bell pepper. Add ground meat and cook until browned. Stir in taco seasoning, salsa, and cheese.
- Assemble: Fill muffin tins halfway with cornbread batter, add a spoonful of taco filling, top with more batter. Bake until golden brown.
- Serve: Top with optional toppings and enjoy!
Notes
- You can customize the filling with your favorite taco ingredients like black beans, corn, or jalapeños.
- For a vegetarian version, use plant-based protein crumbles instead of meat.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg