Spicy Southwest

Let me preface this post by saying yes, I know what this looks like. But it was sooo darn good! And I didn't even follow a recipe. I can honestly say that this is a genuine, one of a kind recipe from me. And there are so many alternatives that I'm thinking about for the next time I make them.

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
• Cumin
• Red cayenne pepper
• Onion powder
  
• Salt and Pepper to taste
• Provolone cheese
• Avocado (optional)
  

Preheat oven to 350 degrees. Mix all ingredients together well. Using a 1/3 cup measuring cup scoop out some mixture and fill a muffin pan.

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.