Mexican Meatloaf Cups with Refried Beans with Picante Salsa

It's always a great pleasure to experiment with new foods for me and this is one of them. For a change we really like to make Mexican food, and Salsa is a great appetizer with chips. A nice change of Pace, no pun intended. So, given the opportunity being a Featured Publisher for Foodbuzz and a Tastetester, this delicious Mexican meatloaf was born using Pace Picante Salsa .

The filling for these Mexican meatloaf cups, consists of Picante Salsa, chili mix, a can of refried beans mixed well. The filling goes into the cups after the meat is baked for at least 25 minutes.

After the meat is molded into the cupcake tins, bake them at 350 for 20 to 25 minutes until all the pink is gone. In the meantime while baking, make the filling. When the meat cups are cooked, drain out all the excess fat. I use the back of a tablespoon and press on each cup to get all the fat out.

The meat will easily mold inside the tins, make sure you leave a well in the middle for the filling.

Mix the meat, chili seasoning, Pace Picante Salsa, peppers, egg, and bread crumbs well.

1 pound of raw hamburger

1 egg

1 clove of minced garlic

4 tablespoons of chopped bell green and red peppers

1 package of chili seasoning mix

1 jar of  Picante Salsa medium hotness

1 can fat free refried beans

1 cup Mexican blend shredded cheeses

In a bowl mix hamburger, egg, garlic, peppers, 1/2 cup salsa and 1/2 package of chili seasoning, 1/2 cup flavored bread crumb mix till well blended.

Line the greased cupcake tins thinly with meat so it goes all the way up to the top edges. Bake for around 20 minutes until all the pink is gone. Drain or blot excess grease out of the cups.

In the mean time get a clean bowl, mix refried beans, 1/4 cup of salsa and chili seasoning. Add 1/2 cup of cheese. Fill each cup with the bean mixture. Top with remaining cheese and bake another 15 minutes until all the cheese is melted. Serve tortilla chips to use as a scoop or optional top with sour cream, black olives and pass the salsa.

+claudia lamascolo  Author