2 large eggs
1 can kidney beans (15.5 oz.) drained and rinsed.
1 medium red bell pepper finely diced
1 cup frozen corn
1/4 cup tomato paste
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
1 cup grated cheddar
1/2 cup low-fat sour cream
sliced scallions for garnish (we didn't have any).
1. Heat oven to 375f and coat 12 cup muffin tin with cooking spray. In a large bowl lightly beat the eggs. Stir in everything but the beef, cheese, sour cream and scallions. Then gently mix in the ground beef.
2. Divide the mixture evenly into each muffin well. Pack down the contents with your fingers. Cook for 20 minutes. Then remove from the oven and sprinkle a tablespoon of cheese on each muffin. Return the tray to the oven and bake until the center of the cupcake is 160f (about 10 minutes more). Let cool for 5 minutes before removing from the tin. Serve with sour cream and scallions on top. The recipe suggests you could substitue tomato paste or barbecue sauce for the sour cream.
The cheesiness overwhelmed our smoke detector.
There were some breakaway bits during transfer, but overall the cupcakes held together very well.
This ended up being a really tasty dinner. The kids ate theirs up. Our 6 year old daughter left all her kidney beans behind, but what are you going to do? I have to say I was reaching for a second cupcake and decided to save it for leftovers. That's to say that one cupcake is sufficient if you're portion-conscious. And 2 would probably make a hearty meal. I'm the only member of the family who likes spicy food so I added some Sriracha "Rooster" sauce to mine. Otherwise the flavor was excellent and this was a fun meal.