These High-Protein Taco “Muffins” pack seasoned lean ground beef, egg whites, Greek yogurt, cheese, salsa, and crunchy tortilla chips into an easy handheld meal. They are great for meal prep, quick lunches, or a family-friendly taco night.
A QUICK NOTE
This recipe makes about 12 taco muffins. Save a small amount of the crushed chips for topping after baking. The same base can be adapted with cheeseburger, buffalo chicken, or breakfast flavors, and the Greek yogurt and crushed chips help the muffins hold together without becoming watery.
COOK TIME
22–24 minutes
INGREDIENTS
SEASONED BEEF
1 pound 96/4 lean ground beef
1 tablespoon paprika
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
Low-sodium taco seasoning may be substituted for the seasoning blend
TACO MIXTURE
3 ounces Loaded Taco Quest Chips, finely crushed
1 cup liquid egg whites
½ cup fat-free plain Greek yogurt
1 cup shredded Mexican-blend cheese
¼ cup salsa, such as mango habanero
¼ cup sliced jalapeños, optional
Salsa, Greek yogurt, or sour cream, for serving, optional
DIRECTIONS
1. Preheat the oven to 400°F. Spray a 12-cup muffin tin with cooking spray or use silicone muffin molds.
2. Cook the ground beef in a skillet over medium-high heat, breaking it into fine crumbles, until no pink remains. Add the paprika, chili powder, cumin, garlic powder, onion powder, and black pepper near the end of cooking. Stir well, then remove from the heat and let cool briefly.
3. Crush the chips in their bag, in a sealed storage bag, or in a food processor. Reserve a small amount for topping after baking.
4. In a large bowl, stir together the egg whites, Greek yogurt, salsa, cheese, and jalapeños, if using. Fold in the cooked beef and the remaining crushed chips.
5. Divide the mixture evenly among the 12 muffin cups, using about ¼ cup per muffin.
6. Bake for 22–24 minutes, or until the centers are set and the muffins begin to pull away from the edges.
7. Let cool briefly, then serve with salsa, Greek yogurt, or sour cream and the reserved crushed chips.
8. Refrigerate leftovers in an airtight container or freeze for longer storage.
