Taco Muffins

This recipe for Taco Muffins is so fun to make. I had to post this recipe here because I totally rocked my first attempt at it and it’s a definite keeper. Ya, can you tell I’m excited? I really like how the almond flour flavor contrasted so nicely with the taco seasonings. Rob and I enjoyed this recipe tonight with a simple lettuce salad and a glass of cheap red wine. Nothing is more rewarding than a meal like these taco muffins that goes together so easily.

You’ll love how cute these simple little Taco Muffins are. It was nice to try something different too – we don’t eat a lot of Mexican or Tex-Mex foods so this was a nice treat. It’s strange, we love Mexican style foods. I made these Taco Muffins in advance so all I did was reheat them. I like simple!

Yield: 2 tacos

Taco Muffins

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This recipe makes 16 tacos.

Ingredients

• 2 cups almond flour
• 2 tbsp butter, melted
• 1 eggs
• 1.5 lbs ground turkey
• 1 cup onion, diced
• 1 tbsp chili powder
• .25 tsp onion powder
• .25 tsp garlic powder
• .50 tsp oregano
• .50 tsp red pepper flakes
• 1 tsp paprika
• 1 tsp cumin
• .50 tsp pepper

Instructions

Filling

1. Preheat oven to 350F.
2. Saute onions over a medium-high heat until slightly translucent. Add ground turkey to the skillet, then mix in seasonings and cook for a few minutes.
3. Remove from heat and stir in cilantro. Set aside.

Crust

1. Combine almond flour, butter and eggin a bowl. Mix until dough forms.
2. Divide evenly into 16 equal portions and press each portion into a muffin tin to form a crust.
3. Place crusts in oven and bake at 350 degrees for 10 minutes, then remove.
4. Portion turkey mixture into taco crust and bake for another 8 minutes.

Notes

These can be made in advance and frozen.

This recipe was adapted from OAMM to suit my taste and ingredient preference. It is delicious by the way.