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)