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Beef Chili Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 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
Garnish:
- Sour Cream
- Scallions
Instructions
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Preheat the oven on 375F
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In the frying pan put oil, onions, and garlic. Let it saute for a 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.
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In the deep bowl mix eggs, then add everything in the ingredients except for cheddar cheese and butter. Mix well to combine the mixture.
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Grease the baking muffin pan/s and divide the mixture between each muffin well--fill to the top.
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Bake for 20 minutes, or until the top is not wet anymore.
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Take the pan out and sprinkle the cheese on top, return back in the oven to bake until the cheese is completely melted.
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Serve Hot with sour cream and bit of scallion for garnish.
Recipe Notes
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 the 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 the lighter version, I am suggesting ground chicken or turkey, and plain Greek yogurt instead of the sour cream.