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.
- 5286104 Upgrade to a paid membership 29662 to unlock all instructions 19587
- 1063755 Upgrade to a paid membership 50312 to unlock all instructions 93719
- 4482450 Upgrade to a paid membership 58794 to unlock all instructions 62718
- 8255297 Upgrade to a paid membership 27805 to unlock all instructions 69966
- 572211 Upgrade to a paid membership 88565 to unlock all instructions 52504
- 9158725 Upgrade to a paid membership 45532 to unlock all instructions 80814
Upgrade to a paid membership to unlock all recipe instructions
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
- 7242561 Upgrade to a paid membership 20976 to unlock all instructions 30470
- 7277767 Upgrade to a paid membership 77138 to unlock all instructions 81010
Upgrade to a paid membership to unlock all recipe instructions
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.
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
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!