Cheesy Taco Corn Muffins
- Number of Servings: 10
Ingredients
1 lb. 93% lean ground beef1 cup Mexican style taco cheese, shredded2 tbsp light cream cheese1 package of taco seasoning2/3 cup water1 package corn muffin mix1/3 cup plain soy milk1 large egg
Prepare corn muffins according to the box, using milk and egg. Fill greased muffin cups about 1/2 of the way full and, using a spoon or small spatula, hollow out a dent in the center.
Preheat oven to 400 F.
Brown ground beef over med-high heat, drain, then return to pan. Add water and taco seasoning package, mix well. Add cream cheese and shredded cheese, mix until all cheese is melted. Spoon meat into the muffin tins, and sprinkle top with shredded cheese. Bake for 15-20 minutes, or until muffins are golden brown.
Makes about 10 muffins, depending on size.
Number of Servings: 10
Recipe submitted by SparkPeople user SWMRGRL302.
Preheat oven to 400 F.
Brown ground beef over med-high heat, drain, then return to pan. Add water and taco seasoning package, mix well. Add cream cheese and shredded cheese, mix until all cheese is melted. Spoon meat into the muffin tins, and sprinkle top with shredded cheese. Bake for 15-20 minutes, or until muffins are golden brown.
Makes about 10 muffins, depending on size.
Number of Servings: 10
Recipe submitted by SparkPeople user SWMRGRL302.
Nutritional Info Amount Per Serving
- Calories: 226.8
- Total Fat: 10.2 g
- Cholesterol: 61.8 mg
- Sodium: 599.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.6 g
- Protein: 14.3 g
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