RecipeMini Tex-Mex Meatloaves

Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Servings
18 people
“These Gluten-Free Mini Tex-Mex Meatloaves are a game changer for family dinners. Plus, they only take 20 minutes to cook instead of an hour!” – Simply Gluten Free Magazine
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Ingredients
- Gluten-free nonstick cooking spray
- 1½ pounds ground beef
- 1 medium white or yellow onion, diced
- 1 red bell pepper, deveined, seeded and diced
- 2 cups grated Mexican cheese blend, divided
- 1 cup crushed Xochitl corn tortilla chips (crushed then measured), plus more whole chips for garnish
- ¾ cup Xochitl Stone Ground Salsa, divided
- 2 large eggs
- 1 packet gluten-free taco seasoning
- ¼ cup sour cream, for garnish
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Instructions
- Preheat the oven to 450 degrees. Spray 18 standard muffin tins with cooking spray.
- In a large mixing bowl, combine the beef, onion, bell pepper, 1 cup cheese, the crushed corn chips, ½ cup salsa, eggs and taco seasoning. Combine thoroughly.
- Divide the mixture among the prepared muffin tins. Bake for 18-20 minutes or until the meatloaves are cooked through.
- Sprinkle the remaining cheese on top and put back in the oven for 1-2 minutes or until the cheese melts.
- Remove the meatloaves from the pan, top with salsa and sour cream and garnish with whole corn chips.
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