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!
Taco Muffins
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
- Preheat oven to 350F.
- 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.
- Remove from heat and stir in cilantro. Set aside.
Crust
- Combine almond flour, butter and eggin a bowl. Mix until dough forms.
- Divide evenly into 16 equal portions and press each portion into a muffin tin to form a crust.
- Place crusts in oven and bake at 350 degrees for 10 minutes, then remove.
- 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.