Chili Meat Loaf Muffins
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| ¾ | cup |
salsa
|
*
|
| 1 | teaspoon |
chili powder
|
|
| 14 | ounces |
red kidney beans
drained, and rinsed |
|
| ½ | cup |
monterey jack cheese
shredded |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 177 | ml |
salsa
|
*
|
| 5 | ml |
chili powder
|
|
| 404.6 | ml/g |
red kidney beans
drained, and rinsed |
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
In bowl, break up beef with fork.
Mix in ¼ cup of the salsa, chili powder, ½ teaspoon salt and ¼ teaspoon pepper.
Divide into 8 portions.
Place in muffin cups.
Press centre of each to form well ¾ inch deep and 1½ inches wide.
Bake in 400 degree F oven for 10 minutes or until firm to the touch and no longer pink.
Combine beans and reamining salsa.
Spoon into wells.
Sprinkle with cheese.
Bake for 7 to 8 minutes or until beans are hot and cheese has melted.
Using two forks, remove from muffin cups.
