Mexican Meatloaf

Mexican Meatloaf 1 lb of Ground Beef 1 Can Cream of Mushroom Soup 1 Can Cream of Chicken Soup 2 Cans of Original RO*TEL Drained 1 8 oz Can of Tomato Sauce 1 Cup of Brown Minute Rice uncooked 2 Cups of Shredded Colby Jack Cheese 1 Bag of Corn Chips Crushed Preheat oven to 350*. In a skillet brown the meat until well done and drain, then add in all ingredients except for Chips and Cheese. This needs to heat until it reaches a bubbling bowl. Spray a 9 x 13 baking dish with non-stick spray, then start layering your ingredients. Pour 1/2 of the meat mixture on the bottom of the dish, then sprinkle with crushed Frito’s and top with cheese. Repeat this again for the next layer, but this time leave the cheese off. Bake in the oven for 25 minutes, carefully remove and add the last layer of cheese then bake for an additional 5 minutes.