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!)!!
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 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 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.
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.Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.