1 pound ground beef

3/4 C. water

1 envelope taco seasoing

1/4 C. butter, softened

1/4 C. sugar

1 egg

1-3/4 C. all-purpose flour

4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 C. buttermilk

1 C. salsa

1 C. (4 ounces) shredded cheddar cheese

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool.  In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture.  Fill greased muffin C. two-thirds full. Bake at 425° for 12-15 minutes or until golden brown. Carefully remove muffins to a greased 13-in. x 9-in. baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted. Yield: about 16 muffins. To serve Taco Muffins as an appetizer, bake in miniature muffin C., reducing the baking time, and have your guests top their own servings with salsa and cheese.