Sunday, March 16, 2014

Mexican Meat Muffins

These turned out SOOO GOOD!  I was originally planning to make this into a full meat-loaf, but my hungry family didn't want to wait an hour for it to cook. The muffins were a good decision.  This is a fast, easy, YUMMY, way to have meat-loaf.  We had it alongside mashed potatoes and veggies, but  it would be yummy with sour cream, salsa, guacamole, and chips as well. 

Mexican Meat Muffins

2 lbs ground beef
1 cup crushed tortilla chips
2 packages (1.25 oz) low-sodium taco seasoning
1 can (4 oz) chopped green chiles, undrained
2 large eggs
1 cup shredded cheddar-jack cheese

Preheat oven to 350. Grease 15 muffin pan cups.

Mix all ingredients except cheese in a large bowl. Don't over-mix (keeping some air in your meat will keep muffins from being too dense and dry).

Pat gently into muffin pans filling to 1/4 inch from rim.

Bake 20 minutes. Remove from oven and sprinkle with shredded cheese. Return and bake 5 more minutes.

Remove and serve hot. Mmm-mmm.

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