Taco muffins

About this recipe

This Taco muffins recipe turns bold taco flavors into handheld bites. The mix of spiced meat, peppers, and cheddar makes each muffin satisfying and a touch crunchy. It’s a quick crowd-pleaser when you want something fun and easy.

Why you’ll love this recipe

You’ll love these Taco muffins for their compact size and big flavor. The combination of cumin, paprika, and tangy taco sauce keeps each bite lively. They work for parties, lunch boxes, or a simple family dinner.

How to prepare Taco muffins at home

Start by browning the meat and softening the onions and peppers to build flavor for the Taco muffins. Add spices, taco sauce, and tomato sauce, then spoon the mixture into tortilla-lined muffin tins and top with cheddar. Bake until the edges are crisp and the cheese is bubbly for best texture.

Ingredients

These Taco muffins use simple pantry staples and fresh peppers for color and crunch. Measure everything before you start so assembly goes smoothly.

• 2 spsk olie
• 300 g hakket kylling (eller oksekød)
• 1/2 mellemstort løg (i små tern)
• 1 fed hvidløg (finthakket)
• 1 peberfrugter (rød og gul, i tern)
• 2 tsk stødt spidskommen
• 2 tsk paprika
• 1 tsk oregano
• 1/8 tsk stødt chili
• Salt/peber
• 250 g tacosauce (ca. 1 glas)
• 200 g tomatsauce
• 3 store majstortillas
• 100 g revet cheddarost

Directions

Brown the meat with oil, onion, and garlic until cooked through to make the base for the Taco muffins. Stir in peppers, spices, tacosauce, and tomatsauce and simmer briefly so flavors meld. Line muffin tins with tortilla pieces, fill with the meat mixture, top with cheddar, and bake until golden. Krydret kød til tacos, Taco Cups

Serving ideas for Taco muffins

Serve Taco muffins warm so the cheese pulls slightly and the spices smell fresh. Offer lime wedges, sour cream, or salsa for dipping to add brightness. They pair well with a simple salad or corn on the cob for a fuller meal.

How to store and reheat Taco muffins

Cool the Taco muffins completely before storing to avoid soggy tortillas. Keep in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Reheat in a 180°C oven until warmed through to keep the edges crisp.

Pro tips for perfect Taco muffins

Use slightly overlapping tortilla pieces to create a sturdy cup that holds the filling without tearing. Don’t overfill; leave room for cheese to melt without spilling over the tin. Adjust chili to taste so the Taco muffins match your heat preference.

Recipe variations

Swap chicken for beef or a plant-based mince to change the protein in these Taco muffins. Add corn, black beans, or diced jalapeños to vary texture and flavor. Try pepper jack cheese for extra heat or mix in cilantro for a fresh finish.

Frequently Asked Questions

Can I make Taco muffins ahead of time — yes, assemble and refrigerate the filled tins up to a day before baking, then pop them in the oven when needed.
Are Taco muffins good for freezing — yes, wrap cooled muffins individually and freeze up to two months; reheat from frozen in the oven for best texture.
Can I use flour tortillas instead — yes, flour tortillas work fine and give a softer, chewier shell compared with corn for these Taco muffins.

Conclusion

For a crunchy take on tacos, try this fun recipe inspired by other taco cup ideas like Crunchy Taco Cups — A Fun and Easy Taco Recipe!
If you want another muffin-style taco idea, see a similar approach at Taco Muffin Cups Recipe – Julie’s Eats & Treats.
For a cheesy corn variation that echoes the flavors here, check out Spicy Beef Cheesy Corn Taco Muffins – Food Lust People Love.
For a straightforward cheesy muffin take, you might like Cheesy Taco Muffins – Recipes – Plain Chicken.
And for another tortilla-cup method to compare, visit Taco Cups with Tortillas – hellofrozenbananas.com.

Taco Muffins

A fun and easy recipe that transforms bold taco flavors into handheld bites, perfect for parties or family dinners.

Imprimer la recette Pin Recipe

Temps de préparation 15 minutes min

Temps de cuisson 25 minutes min

Temps total 40 minutes min

Portions: 6 muffins

Type de plat: Appetizer, Main Course, Snack

Cuisine: Mexican, Tex-Mex

Calories: 250

Ingredients Method Notes

Ingrédients

  

Filling

• 2 spsk olie Oil for browning the meat
• 300 g hakket kylling eller oksekød Ground chicken or beef
• 1/2 mellemstort løg løg (i små tern) Onion, diced
• 1 fed hvidløg (finthakket) Garlic, minced
• 1 peberfrugter peberfrugter (rød og gul, i tern) Diced red and yellow bell peppers
• 2 tsk stødt spidskommen Ground cumin
• 2 tsk paprika Paprika
• 1 tsk oregano Oregano
• 1/8 tsk stødt chili Ground chili pepper
• Salt/peber Salt and pepper to taste
• 250 g tacosauce About 1 jar of taco sauce
• 200 g tomatsauce Tomato sauce
• 3 store majstortillas Large corn tortillas
• 100 g revet cheddarost Shredded cheddar cheese

Method

 

Preparation

1. Brown the meat with oil, onion, and garlic until cooked through to make the base for the Taco muffins.
2. Stir in diced peppers, spices, taco sauce, and tomato sauce and simmer briefly so flavors meld.
3. Line muffin tins with tortilla pieces, fill them with the meat mixture, and top with shredded cheddar.
4. Bake until golden and the cheese is bubbly for best texture.

Notes

Serve warm with lime wedges, sour cream, or salsa. Ensure tortillas cool before storing to avoid soggy muffins. They can be made ahead and baked later.