Mexican Meatloaf Cupcakes

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Ingredients

6 servings
  • 8 ounces Guacamole (serving day)

Freezer Containers

Supplies

Directions

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.

Freezing Directions

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. Flash freeze. After frozen, divide evenly between indicated number of gallon freezer bags. Label and freeze.

Serving Day Directions

Reheat cupcakes in microwave for 1-2 minutes. Top with guacamole before serving.

Nutritional Information

  • 305 Calories
  • 15.3g Fat
  • 5.6g Carbs
  • 1.9g Fiber
  • 35.6g Protein
  • THM Meal Type- S

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About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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