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Muffins have enjoyed a surge in popularity in recent years, transcending their traditional breakfast role to become versatile dishes that can cater to various tastes and occasions. From sweet to savory, muffins have evolved into a canvas for culinary creativity, allowing home cooks to experiment with flavors and ingredients. One standout recipe that has captured the hearts and appetites of many is the Mini Taco Macaroni Muffins. This innovative dish combines the comforting familiarity of macaroni and cheese with the zesty, bold flavors of taco night, creating a unique culinary experience that is sure to delight families and guests alike.

Mini Taco Macaroni Muffins

Discover a delicious twist on comfort food with Mini Taco Macaroni Muffins! Combining the creamy goodness of macaroni and cheese with the bold flavors of taco seasonings, these muffins are perfect for family dinners, potlucks, or a quick snack. They offer easy portion control and can be made with different proteins or made vegetarian. Packed with nutrients and endless flavor, these muffins are sure to become a favorite at your table. Enjoy making and sharing this fun dish!
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Ingredients
  

1 cup elbow macaroni

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 pound ground beef (or turkey)

1 packet taco seasoning

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or a blend)

1/2 cup frozen corn (optional)

1/2 cup black beans, rinsed and drained (optional)

2 large eggs

1/2 cup milk

1/4 cup fresh cilantro, chopped (optional)

Salt and pepper to taste

Cooking spray or muffin liners

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.

    Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package directions until al dente. Drain and set aside.

      Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.

        Brown the Meat: Add the ground beef to the skillet. Cook until browned and crumbly, breaking it up with a spatula. Drain excess fat if necessary.

          Add Flavor: Sprinkle the taco seasoning over the meat mixture and stir in the diced tomatoes, corn, and black beans (if using). Let simmer for about 5 minutes until mixed well and heated through.

            Combine Ingredients: In a large bowl, combine the cooked macaroni, meat mixture, and 1/2 cup of shredded cheese. Mix well to ensure everything is coated.

              Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, chopped cilantro (if using), and season with salt and pepper.

                Mix Everything Together: Pour the egg mixture over the macaroni mixture and stir until well combined.

                  Fill Muffin Tin: Spoon the mixture into the prepared muffin tin, filling each cup to the top. Sprinkle the remaining 1/2 cup of shredded cheese on top of each muffin.

                    Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are golden and set.

                      Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm, garnished with additional cilantro or salsa if desired.

                        Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 servings