Easy cheesy taco muffins! Served with salsa, these are a treat for a meal or party.
You can put anything in a muffin tin and I’ll eat it. Muffins, check. Cupcakes, check. Meatloaf, check. Quiche, check. Cornbread, check. French toast, check. Want me to keep going? Probably not. Mini foods are so fun, aren’t they? As you could probably infer… these Cheesy Taco Muffins are fun, delicious, and one of my favorite things to eat! They’re basically a portable taco. What’s not to love about that?! 🙂
The name “muffins” is kind of a misnomer. Yes, they’re shaped like muffins, but they are more than just a quick snack. They’re a delightful appetizer or meal, made out of cornmeal and tomatoes and cheese and leftover taco meat. These muffins are so simple and so tasty–and addictive! Enjoy!
Cheesy Taco Muffins
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1 – 10 ounce can diced tomatoes with green chiles, undrained
- 2 eggs
- 1/2 cup canola oil
- 1 1/2 cups cooked taco meat [leftovers are great for this//about 8 ounces]
- 8 ounces shredded cheese – cheddar, monterey jack, or taco/Mexican cheese
- salsa, for serving
Grease two muffin tins with cooking spray. Preheat oven to 375 degrees F.
In a small bowl, whisk together cornmeal, flour, and baking soda. In a large bowl, stir together sour cream, tomatoes, eggs, and oil. Add dry ingredients into the wet and stir until just combined. Fold in almost all of the taco meat and cheese, reserving a little bit of each for topping.
Divide batter between muffin cups, then top with reserved meat and cheese.
Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool for a few minutes before serving. Can be enjoyed warm or cold, with salsa on the side.