Muffin Pan Tacos.

Moving on with the muffin pan trend….muffin pan tacos!


  • 1 pound ground hamburger
  • 1/2 onion, diced
  • 1 large jalapeno, diced
  • 3/4 cup water
  • taco seasoning mix
  • 12 flour tortillas
  • 2 cups shredded cheese
  • shredded lettuce, tomato, and sour cream or salsa for topping
  • Preheat oven to 350.
  • Cook ground beef thoroughly, drain, and return to a clean skillet.
  • Add onion and jalapeno pepper and cook thoroughly.
  • Blend in the seasoning mix and toss to coat.
  • Add water and heat on high, reduce and let simmer on medium/low for about 10 minutes (stirring occasionally).
  • Cut 4-inch diameter circles out of the flour tortillas (I bought a 4-inch round cookie cutter for 59 cents at the local kitchenware store).
  • Wrap circles (3-4 at a time) in a wet paper towel and microwave for 30 seconds to soften.
  • Mold the circles in a lightly greased muffin tin.
  • Add a layer of shredded cheese in the bottom, then approximately 2 tablespoons of the meat mixture, then top with cheese.
  • Bake for 20 minutes.
  • When done, add toppings and eat!
  • These would taste better fresh vs. being reheated – originally I was hoping to use these for lunches, but they are definitely better crispy out of the oven!
  • If you are clever you can squeak two four-inch circles out of most tortillas.  It was suggested to make chips out of the remnants – I didn’t try that but it sounds like a good idea!

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