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 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)
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.
No comments:
Post a Comment