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Homemade Cheesy Taco Muffins photo

Cheesy Taco Muffins

These Cheesy Taco Muffins are a fun twist on traditional tacos! Bursting with flavor and cheesy goodness, they're perfect for dinner or a snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 lb ground beef lean preferred
  • 1 oz taco seasoning package
  • 1 cup water
  • 1 can diced tomatoes and green chiles 10-oz, undrained
  • 3 cups Bisquick
  • 1 can condensed Fiesta Nacho Cheese Soup 10.5-oz
  • 2 cups shredded cheddar cheese
  • 1 cup buttermilk

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Muffin Tin
  • Spatula
  • Skillet

Method
 

Directions:
  1. Step 1: Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking the muffins.
  2. Step 2: In a skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
  3. Step 3: Once the beef is browned, add the taco seasoning and water to the skillet. Stir to combine and cook for another 2-3 minutes. Then, add the undrained diced tomatoes and green chiles, mixing well. Remove from heat and let cool slightly.
  4. Step 4: In a large mixing bowl, whisk together the Bisquick and shredded cheddar cheese. Make sure the cheese is evenly distributed throughout the dry mix.
  5. Step 5: In another bowl, combine the Fiesta Nacho Cheese Soup and buttermilk. Stir until well blended.
  6. Step 6: Add the beef mixture to the dry ingredients, followed by the wet mixture. Stir until just combined; be careful not to overmix.
  7. Step 7: Grease your muffin tin with cooking spray or line it with muffin liners. Spoon the muffin batter into each cup, filling them about ¾ full.
  8. Step 8: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Step 9: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Then, gently remove the muffins from the tin and place them on a wire rack to cool slightly before serving.

Notes

  • For a healthier option, use ground turkey or chicken instead of beef.
  • Experiment with different cheeses like Monterey Jack or Pepper Jack for added flavor.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.