BEEF TACO MUFFINS

Beef Taco Muffins image

Who doesn't love tacos? I decided to re-create the beefy classic as muffins. We love the baked sour cream and cheese on top. Just add your favorite toppings! -Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound lean ground beef (90% lean)
1 envelope taco seasoning
3/4 cup water
3 tablespoons sour cream
1 cup shredded Colby-Monterey Jack cheese
Optional toppings: Shredded lettuce, chopped green onions, chopped tomatoes and sliced ripe olives

Steps:

Preheat oven to 375°. Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto the bottom and up sides of an ungreased muffin cup. Prick bottoms with a fork. Bake until light golden, 4-6 minutes. Using a spoon, press gently to reshape cups., In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes., In each muffin cup, place 1-1/2 tablespoons beef mixture, about 1/2 teaspoon sour cream and 1 tablespoon cheese. Bake until cheese is melted and crust is golden brown, 10-12 minutes. Top as desired.

Nutrition Facts : Calories 388 calories, Fat 22g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 963mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 0 fiber), Protein 18g protein.