Mexican Meatloaf

Mexican meatloaf instruction is a majuscule solace content direction.

This Mexican dish is a rattling versatile recipe as you can add or calculate ingredients you suchlike or don't suchlike.  You could modify half this instruction if you essential since this makes a lot.

It keeps healthy for several days in the icebox and makes groovy sandwiches refrigerated or can be reheated in the oven or microwave. 

Try it with the spices you suchlike if you don't equivalent the ones in the seminal instruction I individual embattled here.  Change it as hot or gentle as you equivalent by adjusting the ingredients, too.

  • 2 pounds ground beef
  • 2 teaspoons minced garlic
  • 2 teaspoons dried cilantro leaves
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • Dash hot pepper sauce or Tabasco optional
  • 1 tablespoon taco seasoning I used my recipe for homemade taco seasoning
  • 1/2 cup chopped green onion or regular onion
  • 1/2 cup chopped red or green sweet peppers
  • 1 cup frozen corn
  • 2 10 ounce cans Rotel tomatoes with green chilis (well drained)
  • 1 egg
  • 2 cups crushed tortilla chips or corn chips divided (I used tostado chips)
Topping for Mexican meatloaf:
  • 1/2 cup salsa
  • 1/2 cup crushed tortilla chips
  • 1/2 cup shredded Mexican cheese I used a Finely Shredded Fiesta Blend that is a combination of Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese that came from Walmart
  1. Mix together in a large mixing bowl the ground beef with the minced garlic, cilantro, pepper, salt, hot sauce and taco seasoning.
  2. Fold in the onions, peppers, corn, drained tomatoes, egg and 1 1/2 cups of the crushed tortilla chips.
  3. Form into a loaf and place in baking dish (I used a 9 x 13).  Bake in preheated 350 degree oven, uncovered, for 30 minutes.  Remove and add the salsa, crushed tortilla chips and cheese to the top of the meatloaf.  Raise the oven heat to 375 and bake for 35 more minutes uncovered.  Makes 8 to 10 servings.

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