Freezer Meal Recipes / Lunch / Mexican Meatloaf Cupcakes

Mexican Meatloaf Cupcakes

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.
6 Servings Meet The Cook Print
Mexican Meatloaf Cupcakes

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

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 8 ounces Guacamole

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • 18.Muffin Liners
  • Muffin Tins
  • Labels

Nutritional Information

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

Make It Now Cooking Directions

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.

Freeze For Later Cooking 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?

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

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.

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

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?

Leave a Reply

Your email address will not be published.

Share5
Tweet
Pin321
+14
Share