MEXICAN HASH BROWN MUFFINS

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Mexican Hash Brown Muffins image

If Taco Tuesday and Sunday Brunch had babies, they'd look an awful lot like these Mexican Hash Brown Muffins. With a spicy (but not too spicy) kick of taco seasoning, these hearty little guys are just the latest proof that no kitchen is complete without a muffin tin or two. ...MORE+ LESS-

Provided by @MakeItYours

Number Of Ingredients 8

1 bag (20 oz) refrigerated shredded hash brown potatoes
2 tablespoons vegetable oil
2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained and patted dry
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup sour cream
1 green onion, thinly sliced
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Generously spray each of 12 regular-size muffin cups with cooking spray. In large bowl, mix potatoes, oil and taco seasoning mix. Divide evenly among cups; press lightly. Bake 55 to 65 minutes or until deep brown.
  • Top each muffin cup with green chiles, then sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted.
  • Run knife around edges, and remove from muffin cups. Top with sour cream. Sprinkle with green onion and cilantro.

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