Equipment Needed
- Large mixing bowl
- Skillet
- Wooden spoon or spatula
- Mixing spoon
- Mini muffin tin (This is essential! A regular muffin tin will work in a pinch, but the mini size is perfect for one-bite enjoyment.)
- Non-stick cooking spray or olive oil for greasing
- Cooling rack (optional, but helps them stay crisp on the bottom)
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and generously grease my mini muffin tin. There’s nothing sadder than a delicious bite stuck in the pan! Then, in a skillet over medium-high heat, I cook the ground beef until it’s beautifully browned and no pink remains. This is where the first wave of that amazing smell hits. I drain off any excess grease—this is important, or your bites can get greasy—and then I stir in the entire packet of taco seasoning. I let it cook for another minute, just until it’s fragrant, before taking it off the heat to cool slightly. You don’t want to add hot beef to the other ingredients and accidentally start cooking the egg.
While the beef is cooling, I combine the dry ingredients in my large mixing bowl: the flour, baking powder, and salt. I give them a good whisk to make sure everything is evenly distributed. In another bowl, I’d mix the wet stuff, but honestly, I usually just make a well in the center of my dry ingredients and add the undrained can of tomatoes and chiles, the 1/2 cup of ranch dressing, and the beaten egg right into the middle. It saves a dish, and that’s a win in my kitchen.
Now for the fun part: bringing it all together. I pour the slightly cooled, seasoned beef and the shredded cheddar cheese into the bowl with the flour and wet mixture. Using a sturdy spoon, I fold everything together until it’s just combined. The batter will be thick and chunky—that’s exactly what you want! Don’t over-mix it; a few dry streaks are totally fine. Over-mixing is the enemy of tender bites. I then spoon heaping tablespoons of the mixture into each prepared mini muffin cup, pressing down lightly. I aim to fill them just to the top.
I pop the tin into the hot oven and set my timer for 15 minutes. This is the perfect time to clean up and get your serving platter ready. When the timer goes off, I look for golden-brown edges and tops that feel set to the touch. I let them cool in the pan for a crucial 5 minutes—this allows them to firm up and makes removal so much easier. Then, I gently run a butter knife around the edges and lift each warm, savory bite onto a wire rack or straight onto my platter.(See the next page below to continue…)