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Mini Taco Meatloaf Muffins

A playful twist on classic meatloaf, these Mini Taco Meatloaf Muffins blend savory ground beef with zesty taco flavors, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Appetizer, Main Course
Cuisine: American, Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 lb ground beef (halal)
  • 1 cup breadcrumbs (preferably whole wheat)
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper
  • 1/2 cup grated cheese (cheddar or Mexican blend)
  • 1 can (4 oz) diced green chiles, drained
  • 2 eggs
  • 2 tablespoons taco seasoning
  • Salt and pepper to taste
Optional Toppings
  • Sliced avocado
  • Chopped tomatoes
  • Salsa
  • Sour cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard muffin tin.
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, chopped bell pepper, grated cheese, and diced green chiles.
  3. In a separate bowl, whisk the eggs with taco seasoning, salt, and pepper. Pour this mixture over the ground beef mixture.
  4. Mix everything gently until well combined, but do not overmix.
  5. Scoop the mixture into each muffin cup, filling them about 3/4 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until golden brown.
  2. Allow the muffins to rest in the tin for a few minutes before transferring them to a wire rack to cool.
Serving
  1. Serve warm and top with your choice of toppings.

Notes

Experiment with flavors by adding chopped jalapeños or spicy sauce. Ground turkey or chicken can substitute for beef. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave.