All of the ingredients except for the avocado are ingredients that are always in my fridge or pantry. So this is a meal I can make again and again without having to worry about having all of the ingredients.
Next time I want to try topping them with enchilada sauce and setting out dippers for them... sour cream, salsa & guac. And maybe topping them with pepper jack instead. YUM!
Source: my head
Southwest Meatloaf Muffins
- 1 pound ground beef
- 1 can diced tomatoes with chiles (I used Rotel)
- 1 can corn
- 2 tablespoons Worcestershire sauce
- 1 egg
- 1/4-1/2 cup breadcrumbs (I used panko)
- Chili powder
- Red cayenne pepper
- Onion powder
- Salt and Pepper to taste
- Provolone cheese
- Avocado (optional)
Bake for 20 minutes. Pop meatloaf muffins out of tin and place in baking dish. Top with cheese and cook for another 5-10 minutes or until cheese is bubbling.
Allow to cool and serve with avocado. The avocado sort of cools off the spiciness if you use a lot of chili powder & cayenne pepper.