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!Print
Taco Meatloaf Muffins
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 1x
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
1/4 cup almond flour
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
- Preheat oven to 350.
- Line a muffin tin with silicone liners or grease well.
- In a small pan, heat a drizzle of oil to medium heat.
- Sautee pepper and onion until translucent. Stir in garlic. Let cool slightly.
- In a large bowl, mix sauteed vegetables, ground beef, corn, cilantro, egg, almond flour and spice blend.
- Mix well with hands and divide between 12 muffin cups.
- Bake in oven for 20-25 minutes until cooked through.
Pro tip: I love using a silicone muffin pan for easy, stick-free baking (find one in my Amazon Shop – affiliate link)
We love to serve these up with Mexican-Style Quinoa!Print
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4-6 1x
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.
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)
- In a saucier or dutch oven, heat avocado oil over medium.
- Add diced onion and carrot and cook until starting to soften. Stir in garlic.
- Add quinoa and stir to coat with oil and toast slightly.
- Stir in broth and tomato sauce. Bring to a simmer, and once simmering, stir in frozen peas.
- 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!
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