Taco Veggie Tot Muffins

Name: Taco Veggie Tot Muffins
Prep time: 10 min
Total time: 40 min
Yield: 12
Ingredients: Cooking spray; 4 large eggs; 1/4 c. whole milk; 2 tbsp. Ortega taco seasoning; (4-oz.) can mild Ortega fire roasted diced green chiles, drained; 1 3/4 c. shredded Mexican cheese, divided; Kosher salt; Freshly ground black pepper; 2 (16-oz.) bags Green Giant® Veggie Tots Cauliflower; 1/2 c. Ortega taco sauce; Sour cream, diced avocado, cilantro, and diced tomato, for serving, optional

By Laura RegePublished: Jul 17, 2020

Laura Rege

Yields:

Prep Time:

10 mins

Total Time:

40 mins

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These cheesy single-serve Veggie Tot Muffins are hard to resist. Don't forget extra taco sauce for dipping!

Made this? Let us know how it went in the comment section below!

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Ingredients

Cooking spray
4
large eggs
1/4 cup
whole milk
2 Tbsp.
Ortega taco seasoning
(4-oz.) can mild Ortega fire roasted diced green chiles, drained
1 3/4 cups
shredded Mexican cheese, divided
Kosher salt
Freshly ground black pepper
2
(16-oz.) bags Green Giant® Veggie Tots Cauliflower
1/2 cup
Ortega taco sauce
Sour cream, diced avocado, cilantro, and diced tomato, for serving, optional

Directions

1. Step 1Preheat the oven to 425°. Grease a 12-cup muffin tin with cooking spray.
2. Step 2In a large bowl, whisk eggs, milk, and taco seasoning until smooth and combined. Add the chiles and 1 ¼ cups of the cheese; fold to combine. Season with salt and pepper.
3. Step 3Toss in frozen Veggie Tots and mix until evenly coated. Pack into muffin cups and spoon any leftover egg mixture in the bowl evenly over each muffin cup. Then sprinkle with remaining cheese.
4. Step 4Bake until muffins are crispy and cheese is melty, 24 to 26 minutes. Cool slightly before removing.
5. Step 5Drizzle with Ortega taco sauce and serve with remaining taco sauce and toppings on the side.