Recipe by Parenting Like Crazy

These Taco Rice Muffins are a busy mom’s dream—easy to prep, packed with flavor, and perfectly portioned for little hands.

They’re great for dinner, lunchboxes, or snack time. Bonus: you can sneak in veggies without a single complaint! 🙌

Directions

1. Preheat your oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. Cook the meat: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat, then stir in taco seasoning and 1–2 tbsp water. Let it simmer for a few minutes, then remove from heat.
3. Mix it up: In a large bowl, combine the cooked rice, taco meat, black beans, corn, cheese, salsa, eggs, cilantro, and a little salt and pepper. Mix until well combined.
4. Scoop and bake: Spoon the mixture into the muffin tin, filling each cup to the top. Press down lightly to compact.
5. Bake for 18–22 minutes, or until the tops are golden and the muffins are set.
6. Cool and serve: Let them cool in the tin for 5 minutes before removing. Serve warm with your favorite toppings!

TIP: If you want, you can even line the muffin tin with tortillas.