Penn State Muffin Tin Cheesy Beef Tacos Recipes

Steps:

• Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.
• Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
• Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.
• Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.

Steps:

• Heat oven to 400°F. On floured surface and using floured rolling pin, roll each pie crust to 12-inch round. Cut 6 (4-inch) rounds from each crust. Firmly press rounds in bottoms and up sides of 12 ungreased regular-size muffin cups. In small bowl, beat egg white and cumin with whisk until frothy. Generously brush mixture over insides of each pastry-lined cup.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes. Add onion. Reduce heat to medium. Cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Stir in taco seasoning mix, salsa and water. Cook over medium heat 5 minutes, stirring occasionally, until slightly thickened. Spoon hot beef mixture evenly into muffin cups.
• Bake 30 to 35 minutes or until crust edges are golden brown. Sprinkle tops of pies with cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro. Serve with toppings of choice.

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring occasionally, until thickened. Remove from heat; cool 5 minutes. Stir in cheese.
• Meanwhile, heat tortilla bowls in microwave as directed on package. Press 1 heated bowl into each muffin cup. Bake 5 minutes.
• Carefully spoon 1 teaspoon refried beans in each muffin cup; spread on bottoms of bowls. Divide beef mixture evenly among bowls in muffin cups. Bake 11 to 14 minutes or until bowls are toasted and beef mixture is heated through. Top with creamy salsa verde sauce or creamy queso sauce; serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray two extra-large 6-cup muffin tins with nonstick cooking spray.
• Mix milk, 3 tablespoons Italian dressing, mustard, and egg together in a large bowl. Mix in quick-cooking and old-fashioned oats followed by Swiss cheese, Parmesan cheese, and mozzarella cheese. Let mixture sit for 3 to 5 minutes. Mix in beef, onion, oregano, garlic, celery seed, garlic powder, salt, and pepper. Let sit for another 3 to 5 minutes to absorb liquid, as mixture will seem very wet.
• Scoop out mixture and mold into twelve 1/3- to 1/2-cup balls. Place into the prepared muffin tins. Drizzle tops with more Italian dressing.
• Bake in the preheated oven until no longer pink in the centers and browned on top, 35 to 45 minutes. Remove muffins from the oven and drizzle tops with ketchup.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until ketchup is cooked and meat muffins are crispy, 5 to 10 minutes.