Description
These Cornbread Taco Muffins are a fun twist on classic tacos, combining savory taco filling with a sweet cornbread crust in convenient muffin form. Perfect for a meal or as party appetizers, these muffins are easy to make and bursting with Tex-Mex flavors.
Ingredients
Scale
Cornbread Batter:
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 1 large egg
- 1/3 cup milk
Taco Filling:
- 1/2 pound ground beef or ground turkey
- 1/2 packet taco seasoning
- 1/4 cup water
- 1/2 cup canned black beans (rinsed and drained)
- 1/2 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup salsa
- 1/2 cup shredded cheddar cheese
Garnish:
- Chopped green onions or cilantro (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
- Cook the Taco Filling: In a skillet, cook the ground beef until browned. Drain excess grease, then add taco seasoning and water. Stir in black beans, corn, and salsa. Remove from heat.
- Prepare the Cornbread Batter: Mix cornbread mix, egg, and milk in a bowl until just combined.
- Assemble the Muffins: Spoon cornbread batter into each muffin cup. Top with taco mixture and shredded cheese. Add a final layer of cornbread batter.
- Bake: Bake for 15–18 minutes until golden and a toothpick inserted comes out clean.
- Garnish and Serve: Cool slightly, then garnish with green onions or cilantro if desired. Serve with sour cream or guacamole.
Notes
- Great for meal prep or party appetizers.
- Try a vegetarian version with plant-based crumbles.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg
