Tuesday, June 30, 2009

Tex-Mex Meatloaf

Tex-Mex Meatloaf

2 lbs. ground beef
1 1/2 cups crushed tortilla chips, divided
1 (16 oz) can chili beans in sauce, undrained
1 (10 0z) can diced tomatoes with green chiles, drained
1 1/2 tsp. chili powder
1 tsp. ground cumin
2 large eggs, lightly beaten
NOT 1/2 cup chopped onion
1 garlic clove, minced (I used two since I skip the onion)
1 tsp. salt
1/4 tsp. pepper
1/2 cup salsa

Preheat oven to 350 degrees. Stir together ground beef, 1 cup crushed tortilla chips, beans, and next 8 ingredients in a large bowl until combined.

Transfer mixture to a lightly greased 9-inch deep-dish pie plate. Place on a rimmed baking sheet and bake 45 minutes. Spoon 1/2 cup salsa evenly over meatloaf; sprinkle with remaining 1/2 cup tortilla chips. Bake 20-25 minutes longer or until center is no longer pink. Let stand 10 minutes. Cut into wedgs. Serve with desired toppings: sour cream, grated cheese, chopped tomatoes, sliced olives, guacamole.

(from Julie--Southern Living May 2008)

1 comment:

  1. Poo Poo Pants....I no likely no meatloaf. Only thing that needs to be in a loaf, is BREAD!!