Recipes / Lunch

Mexican Meatloaf Cupcakes

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Mexican Meatloaf Cupcakes

Lisa
The Cook
6 Servings
11 Ingredients
2 Comments

Our Mexican Meatloaf Cupcakes add spicy green chiles, fresh cilantro and some irresistible guacamole to a dinnertime staple. Plus the individual servings makes these easy to pack for a paleo workday lunch.

Read More
6 Servings
11 Ingredients
2 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • ⅔ cups dice Onion, Red
  • 2 teaspoons mince Garlic, Cloves
  • ¾ cups dice Bell Pepper, Red
  • 4 teaspoons Taco Seasoning
  • 2 ounces drain Mild Green Chiles, Diced, Canned
  • ¼ cups chop Cilantro, Fresh
  • 2 individual beat Egg
  • 1 pound Ground Beef
  • ½ pounds Ground Pork
Serving Day Ingredients
  • 8 ounces Guacamole

Containers

Supplies

  • Labels
  • Muffin Tins
  • 18.Muffin Liners

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil in a skillet over medium heat.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 cupcakes
Amount Per Serving
Calories
376
Total Fat
26g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
152mg
Sodium
478mg
Total Carbohydrates
8g
Fiber
3g
Sugar
2g
Protein
26g
WW Freestyle
10

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, traditional, spring, summer, fall, winter, thm-s-meal, low-carb, real-food, keto-friendly, keto, diet, low-sodium, nut-free, paleo, whole30, wwfreestyle, wwfreestyle9-10

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, traditional, spring, summer, fall, winter, thm-s-meal, low-carb, real-food, keto-friendly, keto, diet, low-sodium, nut-free, paleo, whole30, wwfreestyle, wwfreestyle9-10

2 Comments

Join the discussion

  1. 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?

    Reply