Beef Chili Cupcakes
-This week have been tough, because when the kids have a break from school we always get too relaxed, and then it gets hard to get back to our daily routine. One thing that I am trying to change is going to sleep earlier, but that is sometimes impossible especially when I am reading and looking at the picture perfect recipes and then start cooking them late at night. Bad idea…but what can I do?
While I was going through the magazines one late night, recipes for savory cupcakes or muffins came up. My mouth started to water and I had to try it out.
I said many times to myself that I will not read food mags or go on the food blogs at night because then I have to eat, or the other option is to put the biggest lock on the pantry and my fridge…but neither of those options going to happen so I have to stick to the exercising program, which is not going as well as I anticipated!:)
Are you tempted to try cooking late at night? If you do, what is the most recent recipe that you made?
With minor changes that I made in the recipe from the original one I present you my version of beef chili bake or savory cupcakes…
I actually made it twice today, and each bite was heavenly. Fantastic taste and balance of savory, sweet and spicy. You will for sure love this one!!!
Beef Chili Cupcakes
Makes about 6-8 cups
slightly adapted from “familyfun magazine“
- 2 Large Eggs,mixed
- 1 Red Bell Pepper, cubed
- 2 Scallions, chopped
- 1 Cup canned Beans, drained (I used Pinto)
- 1 Cup Yellow Corn, frozen or fresh
- 1/4 Cup Tomato Paste
- 1/4 (1ml) tsp. Sugar
- 1/3 Lb. Ground Beef, lean + drop of Oil
- 1/2 Onion, minced
- 2 Garlic cloves, minced
- 1/2 tsp. Cumin
- 1/2 tsp. Ground Black Pepper
- 1/2 tsp. Chili Powder
- 1/2 tsp. Red Hot Chili flakes
- Salt to taste
- Cheddar Cheese
- Butter for greasing the pan
- Sour Cream
- Preheat the oven on 375F
- In the frying pan put oil, onions, and garlic. Let it saute for minute or two then add ground beef, and pinch of salt. Stir fry on medium high until the meat is completely done. Transfer it on the kitchen paper towel so you can get rid of unnecessary fat; set aside.
- In the deep bowl mix eggs, then add everything in the ingredients except for cheddar cheese and butter. Mix well to combine the mixture.
- Grease the baking muffin pan/s and divide the mixture between each muffin well–fill to the top.
- Bake for 20 minutes, or until the top is not wet anymore.
- Take the pan out and sprinkle the cheese on top, return back in the oven to bake until the cheese is completely melted.
- Serve Hot with sour cream and bit of scallion for garnish.
- You can also bake this in the regular baking pan just by spreading the mixture evenly, bake it and then tossing the cheese on top. Same taste…made it for my family and everybody loved it!
- You can use powdered Onion and Garlic if you wish not to use real thing. I changed that part from the original recipe, I actually really liked putting real onion and garlic as well as everything else as fresh as possible because it does add so much flavor.
- For lighter version I am suggesting ground chicken or turkey, and plain Greek yogurt instead of the sour cream.
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