Best 4 Muffin Tin Beef Enchiladas Recipes
Indulge in a culinary adventure with our delightful Muffin Tin Beef Enchiladas, a unique and flavorful twist on the classic Mexican dish. These individual enchiladas, baked to perfection in muffin tins, offer a fun and convenient way to enjoy this beloved meal. Discover a symphony of flavors as seasoned ground beef, tangy enchilada sauce, and a blend of Mexican cheeses dance on your taste buds. Accompaniments like sour cream, guacamole, and salsa add layers of freshness and zest, while variations such as Chicken Enchiladas and Vegetarian Enchiladas cater to diverse dietary preferences. Each recipe is carefully crafted to ensure a hassle-free preparation, making these enchiladas perfect for busy weeknight dinners or special occasions. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
Here are our top 4 tried and tested recipes!
MUFFIN-TIN BEEF ENCHILADAS
These beefy enchilada cups are fun enough for a party but simple enough for a weeknight dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in chili powder, cumin, green chiles and green onion whites. Stir in enchilada sauce. Cook 5 to 6 minutes longer or until sauce thickens. Remove from heat; cool 5 minutes. Stir in cheese.
- Meanwhile, heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
- Divide beef mixture evenly among boats in muffin cups. Bake 12 to 15 minutes or until boats are toasted and beef mixture is heated through. Top with avocado, green onion greens and cilantro; serve warm.
Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g
SPICY MUFFIN TIN TACOS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.
- Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
- Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.
- Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.
BEEF ENCHILADAS
Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Mix together Spice Mix ingredients. Set aside.
Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g
MUFFIN-TIN CHICKEN ENCHILADAS
These fun and festive enchilada cups are big on enchilada flavor without the messy assembly.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
- Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
- Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.
Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g
Tips:
- For the best flavor, use freshly grated cheese.
- If you don't have a muffin tin, you can use a 9x13 inch baking dish instead.
- To make your enchiladas even more flavorful, you can add a layer of cooked black beans or corn to the bottom of each muffin cup before filling them with the beef mixture.
- If you like your enchiladas spicy, you can add a teaspoon or two of chili powder to the beef mixture.
- Be sure to serve your enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
Muffin tin beef enchiladas are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover beef. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner idea, give these muffin tin beef enchiladas a try.
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