Recipes

Taco Meatloaf Muffins and Mexican-style Quinoa

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If your kids are anything like mine, they love anything in mini-form! These meatloaf muffins are easy to make (they’re especially great for meal prepping ahead on busy weeks!), they taste like a beef and corn taco- all wrapped up into one cute, kid-friendly muffin-shaped package!

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Taco Meatloaf Muffins

  • Author: Kristin Dovbniak
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale

oil as needed (to grease pan and sautee)

1 small onion, diced small

1 small red bell pepper, diced small

2 cloves garlic, minced

1 lb ground beef

1/2 cup corn, fresh or frozen

1/4 cup chopped cilantro

1 egg

1/4 cup almond flour

Spice blend:

1.5 tbsp chili powder

2 tsp cumin

1 tsp oregano

1/2 tsp coriander

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp sea salt

or 3 tbsp homemade taco seasoning

Instructions

  1. Preheat oven to 350.
  2. Line a muffin tin with silicone liners or grease well.
  3. In a small pan, heat a drizzle of oil to medium heat.
  4. Sautee pepper and onion until translucent. Stir in garlic. Let cool slightly.
  5. In a large bowl, mix sauteed vegetables, ground beef, corn, cilantro, egg, almond flour and spice blend.
  6. Mix well with hands and divide between 12 muffin cups.
  7. Bake in oven for 20-25 minutes until cooked through.

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

Pro tip: I love using a silicone muffin pan for easy, stick-free baking (find one in my Amazon Shopaffiliate link)

 

We love to serve these up with Mexican-Style Quinoa!

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Mexican-style Quinoa

Mexican rice, otherwise known as Spanish rice here in the US, though decidedly not Spanish, at all) is rice cooked traditionally with onions, carrots, peas and tomato bullion- though I use tomato sauce for the flavor without the extra sodium and MSG, (you can swap the sauce for an additional 1/4 cup liquid and a tomato bullion cube, if you prefer)- and swap rice for quinoa! Feel free to use long-grain white rice instead.

  • Author: Kristin Dovbniak
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4-6 1x

Ingredients

Scale

2 tbsp avocado oil

1/4 cup diced onion

1/4 cup diced carrot

3 cloves garlic, minced

1 cup quinoa, rinsed if needed

2 cups chicken or vegetable broth (more as needed)

1/4 cup tomato sauce

1/3 cup frozen peas sea salt to taste

1/4 cup chopped cilantro (optional)

Instructions

  1. In a saucier or dutch oven, heat avocado oil over medium.
  2. Add diced onion and carrot and cook until starting to soften. Stir in garlic.
  3. Add quinoa and stir to coat with oil and toast slightly.
  4. Stir in broth and tomato sauce. Bring to a simmer, and once simmering, stir in frozen peas.
  5. Turn heat to low, cover and cook for 15 minutes. Remove top, stir and season to taste. If there is still liquid remaining, cover and let sit another 5-10 minutes to allow liquid to absorb. Stir in cilantro if using and serve!

Did you make this recipe?

Share a photo and tag us @healthymamakris we can’t wait to see what you’ve made!

 

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