mardi 1 mars 2016

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)

DIRECTIONS
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.

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