Recipe

Mini Tex-Mex Meatloaves
Mini 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

  • 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

  • Instructions

    1. Preheat the oven to 450 degrees. Spray 18 standard muffin tins with cooking spray.
    2. 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. 
    3. Divide the mixture among the prepared muffin tins. Bake for 18-20 minutes or until the meatloaves are cooked through.
    4. Sprinkle the remaining cheese on top and put back in the oven for 1-2 minutes or until the cheese melts.
    5. Remove the meatloaves from the pan, top with salsa and sour cream and garnish with whole corn chips.

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