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Mexican Meatloaf Muffins


Mexican Meatloaf Muffins

I adapted this recipe from several online ones.  This is a wonderful party food and a great entrée anytime!   And, additional plus, it that it is super easy to prepare

Meatloaf mixture:

2 lbs. lean ground beef (I use 93-7 or you could use half ground turkey and half beef)
1  cup salsa (spicy or mild—you choose)
2 eggs, lightly beaten
1 medium onion, diced
2 Tablespoons parsley flakes
 1 package taco seasoning (I use McCormick)
1 cup shredded taco, Mexican, or Fiesta blend cheese
1- 1 ½ cup crushed tortilla chips (You can use any flavor and plain is great too!)
6 Tablespoons of salsa (to glaze muffins)
6 Tablespoons of cheese (to top at the end)

Toppings:
Shredded cheese, sour cream, black olives, salsa, diced onions


Preheat oven to 350 degrees.  Lightly spray muffin tin with cooking spray. If you have a non-stick or coated muffin pan, spray is optional. Mix the first 8 meatloaf ingredients together in a large bowl until thoroughly blended.  Roll into balls a little smaller than a tennis ball.  Place one ball into each muffin cup.  This should make 12.  Lightly press down so that the meat mixture fills the cup.  Place muffin tin on top of a cookie sheet in case there is some spillage of grease while baking.  Bake for 40 minutes.  Top each muffin with a 1/2 Tablespoon of salsa and bit of cheese.  Bake 8 more minutes. 

Let cool for 5 minutes.  Remove from tin and top with your preferred toppings.  This is great served with Spanish rice and avocado salad.

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