Go Back
Mini Mac & Cheese Taco Muffins are a mouthwatering fusion that brings together the hearty comfort of macaroni and cheese with the vibrant, zesty flavors of tacos. This unique recipe transforms two beloved dishes into bite-sized muffins that are perfect for any occasion. Whether you’re hosting a party, looking for a fun family dinner idea, or simply craving a delicious snack, these muffins are designed to impress both kids and adults alike.

Mini Mac & Cheese Taco Muffins

Discover the deliciously unique Mini Mac & Cheese Taco Muffins, where comfort food meets creative cuisine. These bite-sized treats combine creamy macaroni and cheese with zesty taco flavors, making them perfect for parties, family dinners, or snacks. With simple ingredients like cheddar, mozzarella, ground meat, and spices, you can easily customize them to suit your taste. Follow our step-by-step guide to whip up this crowd-pleaser that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

8 oz elbow macaroni

1 ½ cups shredded cheddar cheese

½ cup shredded mozzarella cheese

2 cups milk

2 large eggs

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

½ tsp smoked paprika

1 cup cooked ground beef or turkey (seasoned with taco seasoning)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen)

1 cup crushed tortilla chips (plus extra for topping)

¼ cup fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Cooking spray or muffin liners

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by spraying it with cooking spray or lining each cup with muffin liners to ensure easy removal later.

    Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Once cooked, drain the pasta thoroughly and set aside.

      Make the Cheese Sauce: In a medium saucepan over medium heat, whisk together the milk, eggs, garlic powder, onion powder, chili powder, smoked paprika, and a pinch of salt and pepper. Continuously stir as you gradually add in the shredded cheddar and mozzarella cheeses, ensuring they melt completely and the sauce becomes smooth and creamy.

        Mix Everything Together: In a large mixing bowl, combine the drained macaroni, seasoned ground meat, black beans, corn, and the creamy cheese sauce. Stir well until all the ingredients are evenly coated with the sauce.

          Fill the Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup with the mac & cheese mixture, making sure to fill each one about ¾ full. Sprinkle crushed tortilla chips on top of each muffin for an extra crunchy texture.

            Bake: Carefully place the muffin tin into the preheated oven and bake for 20-25 minutes. The muffins are ready when the tops are golden brown and the edges are bubbling.

              Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. Gently take out the muffins, either using a spoon or by lifting the liners, and transfer them to a serving platter. Garnish with freshly chopped cilantro for a pop of color and flavor.

                Enjoy: Serve these delightful muffins warm either as a playful appetizer, a snack, or as a featured main dish paired with a side salad or your favorite salsa!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 muffins