The UnMeatloaf Muffin #TacoMuffinCups

I went through a very old, tattered file folder Saturday night that had printed recipes from a collection of 20 years. Now, I either save recipes to Pinterest or pdf the recipe I find online. I found Diner Meat Loaf Muffins from Cooking Light, and quickly realized that there is a reason I gave away my meat loaf pan a few years back. I really don’t like meatloaf. But I love tacos! So, I decided to adjust a few ingredients, add some ingredients and find out what happens. Yes, I am a risk taker, even in the kitchen. The result? YUMMY, they were great!

taoco-muffins

Ingredients
1.5 lbs lean ground beef
1 cup finely minced onion
½ cup finely minced carrot
1 small can diced green chiles
2 garlic cloves, minced or pressed
¼ cup Bella Luci sun dried julienne cut tomatoes, minced
¾ cup organic ketchup
¼ cup Tapatío sauce
1 cup finely chopped corn tortilla chips, I used Juanita’s
2 eggs
Combine the following dried herbs/seasonings:
1 teaspoon Gephardt’s chili powder
½ teaspoon organic oregano
½ teaspoon cumin
¼ teaspoon sea salt & ground black pepper
Large muffin pan

Directions

  • Preheat oven to 350 degrees
  • Coat muffin pan with canola cooking spray, set aside
  • Prep all ingredients as follows:
    • Dried herbs/seasonings as directed above
    • Combine organic ketchup and Tapatio sauce in small bowl, mix well
    • In batches, finely mince onions and carrots in food processor, set aside in medium bowl
    • Garlic cloves in garlic press, add to onion mixture
    • Finely chop tortilla chips in food processor
    • Finely chop sun dried tomatoes
  • Heat medium skillet with a teaspoon of olive oil, sauté onions, carrots, garlic for 2-3 minutes, add pinch of the spice mixture as you cook until soft but still crunchy. Cool as much as you can, 5-10 minutes, in that medium bowl
  • While vegetables cook, mix lean ground beef, finely chopped tortilla chips, sun dried tomatoes, diced green chiles, 2 eggs, and spice mixture well with your hands in large bowl. Add ¾ ketchup to meat mixture, blend well.
  • Add onion-carrot mixture and blend well with using your hands.
  • Spoon meat mixture in 6 large muffin pan Top each with remaining ketchup mixture.
  • Bake at 350° for 20-25 minutes or until a meat thermometer registers 160°
  • Let stand for 5 minutes before removing from muffin pan

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