Try this Mexican Nacho Meffins recipe, or contribute your own.
- 2 eggs.
- 2 tablespoons olive oil plus extra from greasing.
- 1 small brown onion chopped.
- 500 g lean organic beef mince.
- 1/2 cup pumpkin puree.
- 125 g unsweetened corn kernels drained.
- large handful of organic (salted) corm chips crushed.
- 1 teaspoon ground cumin.
- 1 teaspoon smoked sweet paprika.
- sea salt and pepper to taste.
- 1 small avocado.
- 1 cup homemade cream cheese.
- 1 tablespoon lemon or lime juice.
- chilli flakes optional.
- 2 tablespoons olive oil plus extra from greasing.
- 1 small brown onion chopped.
- 500 g lean organic beef mince.
- 1/2 cup pumpkin puree.
- 125 g unsweetened corn kernels drained.
- large handful of organic (salted) corm chips crushed.
- 1 teaspoon ground cumin.
- 1 teaspoon smoked sweet paprika.
- sea salt and pepper to taste.
- 1 small avocado.
- 1 cup homemade cream cheese.
- 1 tablespoon lemon or lime juice.
- chilli flakes optional.
- Carbohydrate 14.8455999964098 g
- Cholesterol 0 mg
- Fat 1.03079999819271 g
- Fiber 2.80000006590509 g
- Protein 2.25239999855465 g
- Saturated Fat 0.120199999875429 g
- Serving Size 1 1 recipe (1394g)
- Sodium 12.3199999863662 mg
- Sugar 12.0455999305047 g
- Trans Fat 0.175839999722779 g
- Calories 71 calories
Step-by-step
- Preheat oven to 160 degrees and grease an 8-cup muffin tin.
- Heat oil in a small frying pan over medium heat and saute the onion until soft, about 3 minutes.
- Transfer onion to a bowl, toss in the mince, eggs, pumpkin puree, corn kernels, crushed corn chips and spices, and season with a good pinch each of sea salt and pepper.
- Using your hands, mix well until all the ingredients are incorporated. Divide the mixture into 8 and press into the prepared muffin tin, pushing down firmly.
- Bake for 25 minutes, or until the meat is cooked through and the top is lightly browned. Remove from the oven and cool before serving.
- Blend the avocado, homemade Cream Cheese and citrus juice in a blender or using a stick blender, then dollop a tablespoonful on top of each meffin.
- Sprinkle with the remaining corn chips and chilli flakes.
Sautéing the onion for precisely three minutes softens its cell walls without browning, preventing bitter flavors from transferring into the lean beef mince. Pressing the meat mixture firmly into the 8-cup muffin tin eliminates air pockets that cause uneven baking and structural crumbling. Ground cumin and smoked sweet paprika require thorough distribution through manual kneading so individual portions receive balanced seasoning. Bake at 160 degrees Celsius for 25 minutes until internal juices run clear and the exterior achieves light browning.
Adapting Yields and Ratios
Scaling these proportions requires maintaining the egg-to-meat ratio. Two whole eggs bind 500 grams of protein; doubling the batch demands doubling the binders proportionally, whereas cutting the recipe in half requires whisking one egg and measuring half a yolk or using a small beaten egg by weight. Pumpkin puree replaces traditional starches by supplying moisture without excess liquid. Over-blending the avocado and cream cheese topping introduces unwanted air, so pulse the citrus juice and dairy briefly until smooth.
- Overworking the meat mixture during the incorporation step creates a dense, sausage-like texture instead of a tender crumb.
- Skipping the cooling window before extraction causes the individual portions to break apart under their own weight.
