Name: Taco Veggie Tot Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Taco Veggie Tot Muffins

1. Cooking spray -

2. 4 large eggs -

3. 1/4 c. whole milk -

4. 2 tbsp. Ortega taco seasoning -

5. (4-oz.) can mild Ortega fire roasted diced green chiles, drained -

6. 1 3/4 c. shredded Mexican cheese, divided -

7. Kosher salt -

8. Freshly ground black pepper -

9. 2 (16-oz.) bags Green Giant® Veggie Tots Cauliflower -

10. 1/2 c. Ortega taco sauce -

11. Sour cream, diced avocado, cilantro, and diced tomato, for serving, optional -

How to cook deliciously - Taco Veggie Tot Muffins

1. Stage

Preheat the oven to 425°. Grease a 12-cup muffin tin with cooking spray.

2. Stage

In 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. Stage

Toss 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. Stage

Bake until muffins are crispy and cheese is melty, 24 to 26 minutes. Cool slightly before removing.

5. Stage

Drizzle with Ortega taco sauce and serve with remaining taco sauce and toppings on the side.