Muffin Tin Beef Enchiladas Recipes

BEEF ENCHILADAS

Steps:

• Mix together Spice Mix ingredients. Set aside.

MUFFIN-TIN BEEF ENCHILADAS

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.

SPICY MUFFIN TIN TACOS

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.

MUFFIN-TIN CHICKEN ENCHILADAS

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.

MUFFIN TIN TACO PIES

Steps:

• Heat oven to 400°F. On floured surface and using floured rolling pin, roll each pie crust to 12-inch round. Cut 6 (4-inch) rounds from each crust. Firmly press rounds in bottoms and up sides of 12 ungreased regular-size muffin cups. In small bowl, beat egg white and cumin with whisk until frothy. Generously brush mixture over insides of each pastry-lined cup.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes. Add onion. Reduce heat to medium. Cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Stir in taco seasoning mix, salsa and water. Cook over medium heat 5 minutes, stirring occasionally, until slightly thickened. Spoon hot beef mixture evenly into muffin cups.
• Bake 30 to 35 minutes or until crust edges are golden brown. Sprinkle tops of pies with cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro. Serve with toppings of choice.