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If you’re on the hunt for a dish that combines comfort food with an exciting twist, look no further than mini mac and cheese taco muffins. This delightful fusion takes the classic mac and cheese and gives it a fun, taco-inspired makeover. Imagine creamy macaroni enveloped in a cheesy embrace, baked to perfection in a muffin form, and infused with the vibrant flavors of Mexican cuisine. Whether you're hosting a lively party, planning a family gathering, or simply craving a satisfying snack, these mini muffins are sure to impress.

Mini Mac & Cheese Taco Muffins

Discover the perfect blend of comfort and creativity with mini mac and cheese taco muffins! These bite-sized delights combine creamy macaroni with vibrant Mexican flavors, making them an ideal snack or appetizer for any gathering. The recipe is versatile, allowing for adaptations to suit dietary preferences like vegetarian or gluten-free. Packed with cheese, beans, and spices, these muffins offer a satisfying crunch and rich flavor in every bite. Impress your guests or treat your family to this fun twist on a classic dish!
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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: Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray or line with muffin liners.

    Cook the Pasta: Bring a pot of salted water to a boil, and cook the elbow macaroni according to package instructions. Drain and set aside.

      Make the Cheese Sauce: In a medium saucepan, whisk together the milk, eggs, garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper over medium heat. Slowly add in the cheddar and mozzarella cheeses, stirring until melted and smooth.

        Mix Everything Together: In a large mixing bowl, combine the cooked macaroni, seasoned ground meat, black beans, corn, and the cheese sauce. Stir until everything is well-coated.

          Fill the Muffin Tin: Spoon the mac & cheese mixture into each muffin cup, filling them about ¾ full. Top each muffin with crushed tortilla chips for added crunch.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and bubbly.

              Cool and Serve: Remove from the oven and let cool for a few minutes. Carefully take out the muffins from the tin and transfer them to a serving platter. Garnish with fresh cilantro.

                Enjoy: Serve warm as a fun appetizer, snack, or a main dish paired with a side salad or salsa!

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