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.
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
- 8 ounces Guacamole
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
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?
- Heat olive oil in a skillet over medium heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat olive oil in a skillet over medium heat.
- Saute 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 400 for 30 minutes.
- Allow cupcakes to cool slightly
- Top evenly with guacamole before serving.
2 Comments
Join the discussionI 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?
Yipee for a recipe hit! Yes- you can most definitely omit the pork and use all ground beef!