Our Recipe Corner (December 2013)

from the Kitchen of Sharon Cadwallader

TACO MEAT LOAF

(An Ameri-Tex-Mex Fusion)

1 pound of LEAN ground beef (less than 10% fat)

½ cup of finely crushed corn chips

… 1 beaten egg

3 teaspoons chili powder

1 teaspoon cumin

½ cup of (your favorite) thick and chunky salsa

½ teaspoon black pepper

½ cup of Mexican blend shredded cheese

TOPPING

1 cup of refried beans

¼ cup of your favorite salsa

1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).

In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.

NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not “soak” your meatloaf. You shouldn’t have much “grease” if you use 90% lean ground beef.

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