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Mexican Meatloaf Cupcakes


Mexican Meatloaf Cupcakes


Lisa @ Onceamonthmeals.com



Heat olive oil in a skillet over medium heat. Sauté red onions, garlic and red pepper until onions are translucent. Transfer to a large bowl, and add taco seasoning, green chiles, cilantro, eggs, ground beef and ground pork. Stirring until completely combined. Divide meat mixture evenly between foil lined muffin tins. Bake at 400F for 30 minutes. Allow cupcakes to cool slightly. Top evenly with guacamole before serving.

Freezing Directions:

Prepare cupcakes as indicated above, but  do not top with guacamole. Flash freeze cupcakes after they are removed from the oven. After frozen, divide into gallon freezer bags. Label and freeze. TO SERVE: Thaw. Reheat cupcakes in microwave for 1-2 minutes. Top with guacamole before serving.

Servings:  6 (2 cupcakes each)

**conversion chart image provided by Erik Spiekermann

4 Responses to “Mexican Meatloaf Cupcakes”

  1. […] Mexican Meatloaf Cupcakes @ Once a Month Meals […]

  2. J.J. says:

    I love these! I’ve made them a few times now and they’re a hit every time. They make for great portable leftovers as well. Thank you so much for this great recipe!

    I have one question, I wanted to make these when my family is in town, but my brother can’t eat pork. Do you think I can use 1 1/2 pounds of beef and omit the pork?

  3. […] 7. Mexican Meatloaf Cupcakes […]

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