Cook Time: 30 minutes
Makes: 12 Serves: 6-8
Ingredients
- 1 pound ground beef
- 1/2 cup salsa
- 1/2 cup pulverised unsalted hard taco shells (I do mine in the food processor to the consistency of coarse bread crumbs)
- 1/2 cup shredded sharp Cheddar cheese or Jalapeno Cheddar
- 1 egg, lightly beaten
- 3 cloves garlic, minced
- 1 tbsp finely diced jalapeno pepper
- 1/2 tsp sea salt
- 4 medium russett potatoes, peeled and quartered
- 1 tsp sea salt
- 1 can drained niblets corn
- 1 Tbsp butter
- 1 Tbsp sour cream
- 2 Tbsp chicken or vegetable stock
- 1/4 cup shredded sharp cheddar cheese
- 2 Tbsp fresh cilantro
- Mix the ground beef together with the salsa, taco crumbs, cheese, egg, garlic, jalapeno pepper, and salt. Using a third cup measure, place a third cup at a time into a well oiled non-stick muffin tin and shape with your hands to flatten.
- Bake in a 350 oven for 25 minutes.
- Remove from the oven and remove each mini meatloaf to a plate. Drain any excess oil from the muffin tin, rinse, dry, and lightly oil. Replace the mini meatloaves.
- Boil the potatoes in the 1 tsp of salted water until fork tender
- Drain and mash the potatoes until there are no lumps and add in the butter, sour cream, and chicken soup stock.
- Add the niblets corn and the shredded cheese.Stir until potatoes are smooth and the cheese is melted.
- Add the cilantro and using the third cup measure again, place a third of a cup of potatoes onto each mini meatloaf. Place under a pre-heated broiler for app 5 minutes until the potato topping is golden.
