Taco Stuffed Corn Muffins

Sharing is caring!

These could be your next breakfast. That is, if you like that sort of thing in the morning like I do. And, no, these aren’t a knock off of something we had during lunch at middle school, although given the name you would think it was.

You know how something hits you in the middle of the night and you hope that you remember it the next morning? But you’re too lazy to get up and write it down?

Good thing I remembered.

I just made simple corn muffins, hollowed them out and filled them with seasoned ground beef. Then I topped them with cheese and jalapeños and put them under the broiler for a minute to melt.

Recently, Snake River Farms sent me some of their products to try, one of them being Kobe Gourmet Ground Beef – I’ve never heard of Kobe ground beef! The first thing I made with it was burgers.

I could tell it was good; but I always pile so much stuff on my burgers that I don’t think I got the experience that my husband did because he immediately commented on how excellent the beef was (he only put a little ketchup on his – I just don’t understand that kind of thinking).

So, the next morning, I made a small one for myself (yes, for breakfast) and put absolutely nothing on it, just the beef on a slider bun. It was definitely fantastic; I actually loved this little burger with no condiments. Zero, none.

It’s definitely the highest quality ground beef I’ve ever had.

So, back to the muffins.

Want to know how I hollowed them out?

A simple shot glass.

Yep.

Sometimes it’s just a simple little thing.

After you make the muffins, just let them cool for about 10 minutes. Using a twisting motion, slowly turn the shot glass right in the center of the top of the muffin. Most of my centers came out intact inside the shot glass. The ones that didn’t were easily removed using a spoon.

Here’s your printable.

And pay a visit to my friends at Snake River Farms ’cause you need some Kobe beef in your life.

Continue to Content

Taco Stuffed Corn Muffins

Print

Ingredients

• 1 cup corn meal
• 1 cup all purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 egg
• 1/3 cup canola oil
• 3/4 cup milk
• 1/2 stick salted butter, melted
• 1 lb. Gourmet Kobe Beef, browned
• 1 package taco seasoning
• Shredded cheddar cheese
• Jalapeno slices
• Sour cream

Instructions

Preheat oven to 350 degrees and spray a muffin pan with nonstick cooking spray.

Combine the first four ingredients in a mixing bowl thoroughly.

Add the next four ingredients and whisk until combined.

Spoon into muffin pan, about 3/4 full each.

Bake for 17-20 minutes, until done.

Meanwhile, brown the ground beef over medium heat; drain fat.

Return the ground beef to heat and add taco seasoning. Bring to a slow boil and add 1/2 cup water.

Reduce heat to low and simmer until all moisture is absorbed; remove from heat and cover.

Twist the centers of the muffins out with a shot glass with a circular motion.

Fill with ground beef, top with cheese and jalapeno slices.

Broil on low until melted, about 1 minute.

Top with sour cream, hot sauce, tomatoes, lettuce, etc.

Notes

To make this an even easier lunch or dinner, replace the first eight ingredients with two boxes of jiffy cornbread mix!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 531Total Fat: 33gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 104mgSodium: 488mgCarbohydrates: 37gFiber: 2gSugar: 3gProtein: 22g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram