I make a really good Taco Meat Loaf that I shared on my blog a few months ago. I usually make it in a meat loaf pan, but one of my cousins suggested I try making this recipe in mini muffin tins instead. So, of course, I tried it and I love the results! These would make for perfect little appetizers for a party! I admit, I like almost anything with a ‘taco flavor’ to it, but these are really very good.
Taco Meat Loaf (or Party-Time Taco Bites!)
(Recipe adapted from Taste of Home’s: Ground Beef Cookbook)
- 1 egg (local, pastured is ideal)
- 1/2 cup sour cream (I use Daisy)
- 1/3 cup ‘real ingredient’ organic salsa
- 2 T homemade taco seasoning
- 1 cup crushed organic tortilla chips
- 1/2 cup cheese, freshly shredded
- 2 pounds ground sirloin (less grease) (I buy local, grass-fed beef from Seven Sons)
- Optional toppings: additional cheese, salsa, sour cream, shredded lettuce, sliced black olives
In a large bowl, combine all ingredients, except beef and toppings. Then crumble beef over mixture and MIX WELL. Press into lightly-greased (I use this oil sprayer) mini muffin tins OR a loaf pan. (I use this Chicago Metallic Meatloaf Pan: It has an “elevated lifter” that allows grease to drain into the bottom, while allowing you to lift the meatloaf out of the pan after baking for easier slicing.)
If making taco bites, bake uncovered at 350 degrees in the oven until cooked through, about 10 minutes. (There will be a lot of grease, so I like to drain them on some paper towels before serving.) If baking in a meatloaf pan, cover with foil and bake at 350 degrees for about an hour, or until cooked through.
When done, sprinkle extra cheese on top and let melt in the oven. Serve with any additional toppings you’d like.
I frequently serve my taco-based dishes with this Cheesy Taco Brown Rice recipe. It’s so easy, but makes for a nice addition to our dinner!
Cheesy Taco Brown Rice
- 14.5 ounce can of organic chicken broth (I used homemade)
- 8 oz can organic tomato sauce
- 2 T taco seasoning
- 1 1/2 cups uncooked instant brown rice
- 1 cup cheese, freshly shredded
In a large pot, bring broth, sauce and seasoning to a boil. Stir brown rice into the pot and simmer, covered, for 5 minutes. Then remove from heat and, leaving covered, let sit for another 5 minutes until liquid is absorbed. Stir in cheese, melt, and serve. This rice would pair well with almost any Mexican entrée!