Mexican Mini Meatloaves
Yield: 10

1 pound all-natural ground beef, lean
4 ounces diced canned green chilies
2 eggs
1 Tbsp. dried onion flakes
2 cups cheddar-Monterrey cheese blend, divided in half
1/2 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. sugar
1/4 tsp. salt
1/3 cup plain bread crumbs
1/4 cup enchilada sauce
1 cup bagged tri-color tortilla strips

Preheat the oven to 375 degrees. Spray a square-cup or round-cup muffin tin with nonstick cooking spray. In a large bow, mix together all the ingredients except for 1 cup of the cheese and h tri-color tortilla strips. Divide evenly into the muffin tin, overfilling slightly. Bake for 20 minutes. Top each meatloaf with an even amount of the remaining cheese and tortilla strips. Bake for another 5 minutes.