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When it comes to combining convenience with flavor, Mini Taco Casserole Muffins are a standout option that checks all the boxes. These delightful bite-sized treats are not only visually appealing but also offer a symphony of flavors that will satisfy even the pickiest of eaters. Ideal for family dinners, parties, or meal prepping, these muffins present a unique twist on traditional taco night, allowing you to enjoy all the beloved flavors of tacos in a portable and fun format.

Mini Taco Casserole Muffins

Experience the deliciousness of Mini Taco Casserole Muffins, a perfect blend of convenience and flavor. These bite-sized treats are great for any occasion, from family dinners to meal prep. Enjoy seasoned meat, fresh veggies, and gooey cheese all encased in a fluffy muffin base. Ideal for serving a crowd or sneaking in nutritious ingredients, this recipe is customizable for different tastes and dietary needs. Discover how easy it is to create a fun twist on taco night!
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Ingredients
  

1 lb ground beef (or use ground turkey for a lighter alternative)

1 packet taco seasoning mix

1 cup black beans, drained and rinsed

1 cup corn kernels (you can use fresh, frozen, or canned)

1 cup diced bell peppers (choose any color for a vibrant look)

1 cup shredded cheddar cheese (plus extra for topping)

1 cup biscuit mix (like Bisquick)

1 cup milk

2 large eggs

1/2 cup fresh salsa (plus more for serving)

1/4 cup chopped green onions (for garnish)

Optional toppings: sour cream, sliced jalapeños, avocado slices, fresh cilantro

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by greasing it with non-stick spray or lining it with muffin liners for easy removal.

    Cook the Beef: In a large skillet set over medium heat, add the ground beef. Cook, stirring occasionally, until the meat is browned and cooked through, approximately 5-7 minutes. If there's excess fat, drain it off to keep the muffins from being greasy.

      Season the Meat: Once the beef is cooked, sprinkle in the taco seasoning mix along with a splash of water to create a flavorful mixture. Stir in the black beans, corn, and diced bell peppers, cooking for another 3-4 minutes until everything is heated through. Remove the skillet from the heat and allow it to cool slightly.

        Prepare the Batter: In a mixing bowl, combine the biscuit mix, milk, and eggs. Whisk together until the mixture is smooth and uniform.

          Combine Ingredients: Gently fold the cooled beef mixture into the batter, being careful not to overmix. Add in the shredded cheddar cheese and the fresh salsa, stirring until evenly distributed throughout.

            Fill the Muffin Tin: Using a spoon, fill each cavity of the prepared muffin tin with the mixture, filling each about 2/3 full. Top each muffin with a sprinkle of additional shredded cheese for a deliciously cheesy crust.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins should be golden brown on top, and a toothpick inserted into the center should come out clean.

                Cool and Serve: Once baked, let the muffins cool in the tin for about 5 minutes. Carefully transfer them to a wire rack. Serve warm, accompanied by extra salsa, a dollop of sour cream, and a sprinkle of chopped green onions for an appealing garnish.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 servings

                    Presentation Tips: Serve the mini muffins on a vibrant platter or individual plates. Garnish each muffin with a sprig of fresh cilantro and a slice of avocado for an enticing touch.