Taco Cornbread Muffins

Taco Cornbread Muffins Recipe – cornbread muffins stuffed with cheese, taco meat and salsa. Top with your favorite taco toppings! Ready in under 20 minutes. LOVE quick Mexican recipes! The kids gobbled these up (adults too!)!!

taco stuffed cornbread muffins on a platter

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We are big fans of cornbread casseroles. We have several on the blog. I was going to make our favorite Taco Cornbread Bake and thought why not make individual Taco Cornbread Muffins?

I used a couple of packages of Martha White Sweet Yellow Cornbread and Muffin Mix and whipped up some taco meat. The muffins were on the table in under 30 minutes! We absolutely loved these muffins. They were delicious and a lot of fun to eat! I really liked the hint of sweetness from the cornbread mix. We topped the muffins with sour cream, cheese, green onions and salsa.

If you are looking for a shortcut, you could definitely make the taco meat ahead of time and refrigerate or freeze it until you are ready to bake the muffins. You can also freeze the leftovers for a quick dinner later!

taco stuffed cornbread muffins on a platter

These muffins were a huge hit at our house. They are already on the menu again this weekend. I can’t wait for our Mexican fiesta! Here are a few of our favorite recipes from the blog that go great with this Mexican cornbread muffins:

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taco stuffed cornbread muffins on a platter

Taco Cornbread Muffins

Yield: 12 muffins
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Taco Cornbread Muffins Recipe – cornbread muffins stuffed with cheese, taco meat and salsa. Top with your favorite taco toppings! Ready in under 20 minutes. LOVE quick Mexican recipes! The kids gobbled these up (adults too!)!!

Ingredients:

Instructions:

  • Preheat oven to 375ºF. Lightly spray 12 muffin pan cups with cooking spray.
  • In a skillet, cook ground beef or turkey until brown. Drain fat. Add taco seasoning and water to cooked meat. Simmer for 5-10 minutes. Stir in ¼ cup of salsa. Set aside.
  • In a bowl, mix together cornbread mix, milk, eggs, and 1 cup shredded cheese. Pour mixture into greased muffin pan cups, filling ⅔ full. (you may have some leftover batter) Top each muffin with taco meat.
  • Bake for 16-19 minutes, or until golden brown.
  • Top with your favorite taco toppings – sour cream, cheddar cheese, green onions and salsa.

Notes:

Can substitute Jiffy Mix if you can’t find the Martha White cornbread mix packets. You will have some leftover batter.
Can freeze leftover muffins for a quick snack later.
4 jars of salsa on the countertop
Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/

Steph

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taco stuffed cornbread muffins on a platter

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Comments

  1. What a great idea for taco lovers too…..Cornbread is great to stretch the meal a little further and so delicious in place of tortillas too. I'm going to try this soon!

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