Gluten-Free Mini Tex-Mex Meatloaves Recipe

$Tex-Mex Meatloaf Cupcakes on a dark blue serving plate, topped with sour cream, salsa, and a tortilla chip$

5 from 1 vote

Prep Time25 mins

Cook Time20 mins

Total Time45 mins

Course: Main Course

Cuisine: American, Mexican

Servings: mini meatloaves

Calories: 196kcal

Author: Gluten Free & More

Gluten free non-stick cooking spray
1 ½ pounds ground beef
1 medium white or yellow onion , diced
1 red bell pepper , deveined, seeded, and diced
2 cups grated Mexican cheese blend , divided
1 cup crushed Xochitl corn chips (crushed then measured), plus more whole chips for garnish
¾ cup Xochitl Chunky Stone Ground Salsa , divided
2 large eggs
1 packet gluten free taco seasoning
¼ cup sour cream , for garnish

Preheat oven to 450 degrees. Spray 18 standard muffin tins with cooking spray.
In a large mixing bowl combine the beef, onion, bell pepper, 1 cup cheese, the crushed corn chips, ½ cup salsa, eggs, and taco seasoning. Combine thoroughly. Divide the mixture among the prepared muffin tins. Bake for 18-20 minutes or until the meatloaves are cooked through.
Sprinkle the remaining cheese on top and put bake in the oven for 1-2 minutes or until the cheese melts.
Remove the meatloaves from the pan, top with salsa and sour cream and garnish with whole corn chips.