Kids, and adults as well, enjoy eating “personal size” dishes – like small apple pies (apple tarts), personal pizzas and eggs, bacon and cheese quiches baked in muffin tins. Recently, I concocted a personal size Mexican Muffin, basically a Burrito baked in a muffin tin. What made all this possible was my discovery of a larger size muffin tin. I didn’t know they made them. The large size is about twice the size of a regular muffin tin. The cups were large enough that I was able to fold a small flour tortilla to fit inside the muffin cup, and then add the ingredients. It worked out well. The kids I was preparing this for ate them up. It was an easy recipe, quite simple really, and the muffins were both fun to eat and delicious.
Here’s how I did it.
First, go to Kroger’s, or your favorite kitchen shop, and buy a couple of the large muffin tins. They cost about $4 or $5 each and there are six cups in each muffin tin. Next, carefully fold and line the cups with a small, 6-inch tortillas – the softer the better for easy folding.
For a dozen muffins, brown a pound and a half of lean ground beef – I used ground sirloin. Once browned, pour off any excess grease and add a16-ounce jar of chunky salsa to the pan and a pack of mild taco seasoning dissolved in a cup of water. Mix thoroughly and let the mixture cook till much of the liquid is gone. Next, add 1 can of rinsed and drained black beans. Cook another 5 or 10 minutes and it’s ready for the muffin tins. Fill each muffin cup about ¾ full and bake in a 350 oven for about 10 minutes, until thoroughly heated. Garnish with chopped lettuce, taco sauce, jalapenos, shredded Mexican cheese blend, onions or sour cream
They’re fun to eat and yummy.
Mexican Muffins
1-½ lbs. lean ground beef
1 packet mild taco seasoning
1 16-oz. jar chucky salsa
1 can black beans rinsed and drained