Mini Tex-Mex Meatloaves

• Gluten free non-stick cooking spray
• 1 ½ pounds ground beef
• 1 medium white or yellow onion , diced
• 1 red bell pepper , deveined, seeded, and diced
• 2 cups grated Mexican cheese blend , divided
• 1 cup crushed Xochitl corn chips (crushed then measured), plus more whole chips for garnish
• ¾ cup Xochitl Chunky Stone Ground Salsa , divided
• 2 large eggs
• 1 packet gluten free taco seasoning
• ¼ cup sour cream , for garnish

▢ Preheat oven to 450 degrees. Spray 18 standard muffin tins with cooking spray.

▢ In a large mixing bowl combine the beef, onion, bell pepper, 1 cup cheese, the crushed corn chips, ½ cup salsa, eggs, and taco seasoning. Combine thoroughly. Divide the mixture among the prepared muffin tins. Bake for 18-20 minutes or until the meatloaves are cooked through.

▢ Sprinkle the remaining cheese on top and put bake in the oven for 1-2 minutes or until the cheese melts.

▢ Remove the meatloaves from the pan, top with salsa and sour cream and garnish with whole corn chips.