Taco Muffins
Cheesy taco muffins combine seasoned ground beef, refried beans, and melted cheese baked into savory muffins, perfect for a quick family-friendly meal or casual gatherings.
Ingredients
Instructions
- Brown the ground beef in a skillet, drain excess fat, then add the taco seasoning and cook according to package instructions.
- Mix the cooked beef with the refried beans until well combined.
- Spray muffin tins with Pam cooking spray.
- Separate the biscuit dough into individual biscuits and press each into the muffin tins to form a cup shape.
- Spoon the beef and bean mixture into each biscuit cup.
- Sprinkle shredded cheese on top of each filled muffin.
- Bake at 350°F (175°C) until the biscuits are golden brown and the cheese is melted, about 15-20 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the beef mixture. You can substitute ground turkey or chicken for the beef if preferred. If you're short on time, pre-cooked shredded chicken can work too. For a healthier version, use whole wheat biscuits or make your own biscuit dough. This recipe is versatile and can be adapted to fit other Mexican recipes.
Serving Suggestions
Taco muffins are delicious on their own but can be served with salsa, guacamole, or sour cream for dipping. A fresh salad or some Mexican rice pairs well on the side, making it a complete meal. For a fun twist, serve them alongside a dish like Chili Taco Salad for a festive gathering.
Storage & Reheating
Store leftover taco muffins in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for about 30-60 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. This helps to maintain the biscuit's texture and the cheese's melty goodness.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Muffins contains roughly 367 calories, with 13g protein, 66g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (34% of the Daily Value), protein (27% of the Daily Value), and vitamin C (27% of the Daily Value). Note that it is relatively high in sodium, at 1810mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make taco muffins ahead of time?
Yes, you can prepare the beef and bean mixture a day in advance and store it in the refrigerator. When ready to bake, simply assemble the taco muffins and bake as directed. This makes for a quick and easy meal option during busy weeknights.
What can I use instead of refried beans?
If you don’t have refried beans, you can substitute with black beans or pinto beans. Just mash them slightly before mixing with the beef. For a creamier texture, you could also use cream cheese or a bean dip as an alternative.
Can these be frozen?
Yes, taco muffins freeze well. After baking, let them cool completely, then place them in a freezer-safe container or bag. They can be stored for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for about 20-25 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).