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Taco Muffins

I'm always creating new recipes...this one went over very well with family and friends. These mouthwatering muffins are excellent with refried beans.—Donna Krivdo, Prescott Valley, Arizona

16 ServingsPrep: 35 min. Bake: 15 min.

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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3/4 cup water
1 envelope taco seasoing
1/4 cup butter, softened
1/4 cup sugar
1 egg
1-3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup salsa
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink;
drain. Add water and taco seasoning; simmer, uncovered, for 15
minutes. Cool.
In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg. Combine dry ingredients; add to the creamed mixture
alternately with buttermilk, beating well after each addition. Fold
in meat mixture.
Fill greased muffin cups two-thirds full. Bake at 425° for 12-15

2 of 2

Taco Muffins (continued)

Directions (continued)

minutes or until golden brown. Carefully remove muffins to a greased
13-in. x 9-in. baking dish. Top each with salsa and cheese. Bake 5
minutes longer or until the cheese is melted. Yield: about 16
muffins.

To serve Taco Muffins as an appetizer, bake in miniature muffin cups, reducing the baking time, and have your guests top their own servings with salsa and cheese.