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–+ servings

Spicy Mexican Beef and Corn Mini Meatloaves with Mashed Potato Topping

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Rett Main Course
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1 cup corn kernels, thawed if frozen
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium russet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/2 cup shredded cheddar cheese

fremgangsmåte
 

  • Heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground beef, corn, breadcrumbs, egg, onion, garlic, chili powder, cumin, cayenne, salt, and black pepper. Mix with your hands until evenly blended.
  • Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
  • Bake the meatloaves for 25 minutes.
  • While the meatloaves bake, place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes.
  • Return the drained potatoes to the pot. Add the butter, milk, and a pinch of salt. Mash until smooth.
  • Remove the meatloaves from the oven. Spoon the mashed potatoes evenly over each loaf and sprinkle with the cheddar cheese.
  • Return the sheet to the oven and bake for 10 more minutes, until the cheese melts and the tops turn lightly golden.

merknader

Mash the potatoes while they are still hot so they spread easily over the loaves. If you want less heat, cut the cayenne in half but keep the chili powder for flavor. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the potato topping from drying out.
Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Baking Sheet, Large Pot, Potato Masher