Ingredients
Method
- Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil.
- Arrange the 12 English muffin halves cut-side up on the baking sheet. Bake for 5 minutes, until lightly toasted and firm on top.
- Meanwhile, heat a large skillet over medium-high heat. Add the 1 pound ground beef and cook for 7 to 8 minutes, breaking it up with a spoon, until browned and no longer pink. Drain any excess grease.
- Season the beef with ¼ teaspoon salt and ¼ teaspoon pepper. Stir in 1 cup salsa and simmer over medium heat for 3 to 5 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick. Taste and adjust the seasoning.
- Divide the beef mixture evenly among the toasted muffin halves (about 3 tablespoons each), pressing it down gently.
- Sprinkle 1 ½ cups shredded cheddar evenly over the tops (about 2 tablespoons per half).
- Bake for 8 to 10 minutes, until the cheese is melted and bubbly. For a golden top, broil for 1 to 2 minutes at the end, watching closely so it doesn't burn.
- Cool for 2 minutes, then serve whole or cut each half into quarters for bite-sized pieces. Add your favorite toppings and enjoy!
Nutrition
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 375°F oven or air fryer for 5 to 7 minutes to keep the bottoms crisp. Unbaked assembled bites can be frozen for up to 3 months and baked from frozen at 375°F for 15 to 18 minutes.
Healthy swap: Use 93/7 ground turkey in place of the beef, use reduced-fat cheddar, and top with plain Greek yogurt instead of sour cream for a lighter version with plenty of protein.
Sodium tip: Salsa and cheese can both be salty, so taste the beef mixture before adding any extra salt. Choosing a low-sodium salsa can cut the sodium noticeably.