Cheesy Taco Corn Muffins
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Cheesy Taco Corn Muffins calories by ingredient
Introduction
Easy to make, and easy to vary, these muffins are great for snacks or appetizers. Easy to make, and easy to vary, these muffins are great for snacks or appetizers.Number of Servings: 10
Ingredients
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1 lb. 93% lean ground beef
1 cup Mexican style taco cheese, shredded
2 tbsp light cream cheese
1 package of taco seasoning
2/3 cup water
1 package corn muffin mix
1/3 cup plain soy milk
1 large egg
Directions
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.