Tuesday, January 31, 2017
MEXICAN MEATLOAF 3 pound Hamburger 3 cup Corn chips 1 cup Salsa or picante sauce 2 Eggs 1 tablespoon Chili powder 1 tablespoon Seasoned salt 2 teaspoon Onion powder 1 teaspoon Garlic powder 1 teaspoon Oregano (dried crushed) 1 teaspoon Cumin 1 teaspoon Black pepper For the Topping: 1 cup Salsa or picante sauce 1 cup Shredded cheese (mix) Crushed corn chips as finally as possible. Mix all ingredients for the meatloaf, except the hamburger. When all ingredients are mixed well mix in the hamburger. Put meat loaf in a baking dish (I use a 8 × 12) and cover with plastic wrap and refrigerate for several hours. (can be made overnight) Preheat oven to 350°F Bake for 45 minutes to 1 hour. (depending on the pan size you used). When the internal temperature of a meatloaf is 180°F top with salsa and then shredded cheese. Bake for about 10 more minutes until the cheese is melted. Let cool for about 10 minutes. Top individual serving pieces with shredded lettuce, sour cream and diced tomatoes.