Can I make taco potato muffins ahead of time?

Yes! These Cheesy Beef Taco Potato Muffins are perfect for meal prep. Once baked, let them cool completely and store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 60–90 seconds or warm them in the oven at 350°F until heated through. They’re great for quick lunches, easy dinners, or even Taco Tuesday leftovers.

Can I substitute ground turkey for ground beef?

Absolutely. You can swap the lean ground beef for ground turkey or ground chicken in the meat mixture. Just cook over medium heat until fully browned, then stir in the taco seasoning as directed. The flavor will still be delicious, and it’s a great way to adjust the recipe to fit your calorie diet or Weight Watchers plan.

How do I keep mashed potato muffin cups from sticking?

Make sure to generously grease your muffin pan before adding the potato mixture. You can also use silicone muffin liners for easier removal. Allow the muffin cups to cool for 5–10 minutes after baking before gently loosening the edges with a knife. This helps them hold their shape and prevents breaking.

Cheesy Beef Taco Potato Muffins | High Protein

Description

If you love taco potatoes and crave easy meals that satisfy both taste buds and your calorie diet goals, these Cheesy Beef Taco Potato Muffins are about to become your new Taco Tuesday favorite.

Ingredients

Units Scale

2 1/2 cups of Cooked Potatoes Mashed ( We used Yukon Potatoes)
1/2 cup of Plain Greek Yogurt
1 Egg
1 Packet of Low Sodium Taco Seasoning
1 pound of Lean Ground Beef
3/4 cup of Shredded Cheddar Blend Cheese

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Instructions

Preheat your oven to 375°F and lightly grease a standard muffin pan. This will help the potato mixture release easily after baking and keep the edges golden.
Bring a large pot of water to a boil. Add your Yukon potatoes (you can peel them first if you prefer, but it’s not required). Boil until fork-tender, about 12–15 minutes.

If you leave the skins on while boiling, they will loosen and slide off easily once the potatoes are cooked and slightly cooled — making them simple to remove after draining. Either method works, so choose what’s easiest for you.
While the potatoes are boiling, heat a skillet over medium heat. Add the lean ground beef and cook until browned, breaking it up into a fine ground beef mixture as it cooks. Drain any excess grease if needed. Stir in the low sodium taco seasoning (and a splash of water if your seasoning packet calls for it) and simmer until thickened and well combined. Set the taco meat aside.
Once the potatoes are fork-tender, drain them well and return them to the pot or transfer to a large bowl. Mash until smooth, then stir in plain nonfat Greek yogurt and 1 egg (and salt or pepper if desired) to create a creamy potato mixture.
Spoon the mashed potato mixture evenly into each muffin cup, pressing it gently into the bottom and slightly up the sides to form a shell. Fill each center with the seasoned taco meat mixture.
Top each muffin with shredded cheese. Bake for 15–18 minutes, or until heated through and the cheese is melted and bubbly.
Let cool slightly before removing from the pan. Top with green onions, a dollop of sour cream, or your favorite taco toppings before serving.

Notes

Use Yukon Gold Potatoes for Creaminess
Yukon potatoes create a naturally buttery texture without needing added fat. They hold their shape well in each muffin cup and mash smoothly.
Boil Potatoes with Skins On (Then Peel)
Leaving the skins on while boiling can help retain nutrients and makes peeling easier after cooking. The skins will slide right off once the potatoes are tender.
Drain Potatoes Well Before Mashing
Excess water can make the potato mixture too soft, which may cause the muffin cups to collapse. Let the potatoes steam dry for a minute before mashing.
Don’t Overwork the Potatoes
Over-mixing can make mashed potatoes gummy. Mash just until smooth and creamy.
Let the Taco Meat Simmer Until Thickened
After adding taco seasoning, allow the ground beef mixture to cook until most of the moisture evaporates. A thicker meat mixture prevents soggy bottoms.
Press the Potato Mixture Firmly into the Muffin Pan
Use the back of a spoon to press the mashed potatoes into the bottom and slightly up the sides of each muffin cup to create a sturdy shell.
Add Extra Protein or Fiber if Desired
Mix black beans or green chiles into the taco meat for added fiber, flavor, and bulk without many extra calories — great for staying fuller longer.
Make Them Weight-Loss Friendly
Use lean ground beef, low sodium taco seasoning, and plain nonfat Greek yogurt to keep the recipe high protein and supportive of a calorie-conscious plan.
Meal Prep Like a Pro
Bake a double batch and store in an airtight container in the refrigerator for up to 4 days. These reheat beautifully and make perfect grab-and-go lunches or easy weeknight dinners.
Freezer-Friendly Option
Let the muffin cups cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll keep for up to 2 months. Reheat straight from frozen at 350°F until warmed through, or microwave for a quick meal.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Category: Dinner
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Muffin
Calories: 147
Sugar: 1.4 g
Sodium: 231 mg
Fat: 7.3 g
Carbohydrates: 7.1 g
Protein: 12.7 g
Cholesterol: 54 mg