Taco Cornbread Muffins Recipe
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 Taco Cornbread 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 Cornbread Muffins
- 2 (7oz) packages Martha White Sweet Yellow Cornbread and Muffin Mix
- 1 cup milk
- 2 eggs
- 1 cup shredded cheddar cheese
- 1 lb lean ground beef or turkey
- 1 packet taco seasoning, plus water called for on package
- 1/4 cup salsa
- sour cream
- shredded cheddar cheese
- sliced green onions
Preheat oven to 375 degrees. 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 1/4 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 2/3 full. (you may have some leftover batter) Top each muffin with taco meat.
Bake for 16-19 minutes, or until golden brown. Top with sour cream, cheddar cheese, green onions and salsa.