Fast with Five: Chili Meat Loaf Muffins
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| 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
or cheddar, shredded |
|
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
or cheddar, shredded |
|
Directions
This is a fun dish for kids; beans and salsa cupped in ground beef muffins and baked under melting cheese.
Start the meal preparation by putting potatoes in the oven while you assemble the muffins, then as the muffins bake, grate carrots for a slaw.
In bowl, break up beef with fork; mix in ¼ cup of the salsa, chili powder, ½ teaspoons salt and ¼ teaspoons pepper.
Divide into 8 portions; place in muffin cups.
Press centre of each to form a well ¾ inch deep and 1½ inch wide.
Bake in 400 degree F oven for 10 minutes or until firm to the touch and no longer pink.
Combine beans and remaining salsa; spoon into wells.
Sprinkle with cheese.
Bake for 7 to 8 minutes or until beans are hot and cheese has melted.
Using 2 forks, remove from muffin cups.
Makes 4 servings.
