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–+ servings

Tex-Mex Mini Meatloaf Muffins with Black Bean Corn Salad

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Rett Main Course
Kategori Tex-Mex
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound lean ground beef
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 1/3 cup salsa, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels, thawed if frozen
  • 1/2 red bell pepper, diced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil

fremgangsmåte
 

  • Heat the oven to 375°F. Lightly grease a 12-cup muffin tin.
  • In a large bowl, gently mix the ground beef, egg, breadcrumbs, 2 tablespoons of the salsa, chili powder, cumin, garlic powder, and salt. Stop mixing as soon as the ingredients are combined so the meatloaves stay tender.
  • Divide the beef mixture among 8 muffin cups. Press it in lightly, leaving the tops rounded. Spoon the remaining salsa over each portion.
  • Bake for 18 to 22 minutes, until the meatloaves are cooked through. Sprinkle the cheddar over the tops during the last 3 minutes of baking, then let the muffins rest for 5 minutes before removing them from the tin.
  • While the meatloaves bake, combine the black beans, corn, red bell pepper, cilantro, lime juice, and olive oil in a bowl. Stir gently and taste, adding a little more lime juice if desired.
  • Serve the meatloaf muffins with the black bean corn salad alongside.

merknader

For tender muffins, avoid packing the beef mixture firmly into the tin. If using canned corn, drain it well so the salad stays fresh rather than watery. The salad can be mixed while the meatloaves bake, giving the lime and cilantro time to season the beans and corn.
Course: Main Course
Cuisine: Tex-Mex
Equipment: 12-Cup Muffin Tin, Mixing Bowl, Measuring Cups and Spoons