Imagine a recipe that combines the comfort of meatloaf with the zesty kick of tacos, all packed into adorable, portable muffins that will make your taste buds dance! These Cheesy Chicken Taco Meatloaf Muffins are not just another boring dinner option - they're a game-changing meal that will have everyone at your table begging for seconds. Perfect for busy weeknights, meal prep, or even a fun party appetizer, these muffins are about to become your new culinary obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 12 muffins
Ingredients
- 1 lb ground chicken
- 1 cup shredded cheese
- 1/2 cup breadcrumbs
- 1 egg
- 1 tablespoon taco seasoning
- 1/4 cup salsa
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray, ensuring each cup is completely coated to prevent sticking.
- In a large mixing bowl, combine ground chicken, shredded cheese, breadcrumbs, egg, taco seasoning, and salsa. Mix ingredients thoroughly using a fork or clean hands until well incorporated.
- Divide the chicken mixture evenly among the prepared muffin cups, pressing the mixture firmly into each cup to create compact meatloaf muffins. Fill each cup approximately 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the internal temperature of the meatloaf muffins reaches 165°F (74°C) when tested with a meat thermometer.
- Remove from oven and let the muffins rest in the tin for 5 minutes. This allows them to set and makes removal easier.
- Carefully run a knife around the edges of each muffin and gently remove them from the tin. Serve hot, optionally garnished with additional salsa, sour cream, or chopped cilantro.
Tips
- Use fresh ground chicken for the best flavor and texture. Avoid pre-frozen meat if possible.
- Make sure to mix ingredients thoroughly but don't overmix, which can make the muffins tough.
- For extra moisture, you can add a splash of chicken broth to the mixture.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for food safety.
- Let the muffins rest for 5 minutes after baking to help them hold their shape when removing from the tin.
- For a crispy top, you can broil the muffins for 1-2 minutes at the end of cooking.
- These muffins freeze beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 99kcal
Carbohydrates: 4g
Protein: 8g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 36mg
