MEXICAN MEATLOAF

This Mexican meatloaf is a very versatile recipe as you can add or subtract ingredients you like or don’t like.  You could make half this recipe if you want since this makes a lot.  It keeps well for several days in the fridge and makes good sandwiches cold or can be reheated in the oven or microwave.  Try it with the spices you like if you don’t like the ones in the original recipe I have prepared here.  Make it as hot or mild as you like by adjusting the ingredients, too.

Ingredients

• 2 pounds ground beef
• 2 teaspoons minced garlic
• 2 teaspoons dried cilantro leaves
• 1/2 teaspoon black pepper
• 1 teaspoon salt

Dash hot pepper sauce or Tabasco optional

• 1 tablespoon taco seasoning I used my recipe for homemade taco seasoning
• 1/2 cup chopped green onion or regular onion
• 1/2 cup chopped red or green sweet peppers
• 1 cup frozen corn
• 2 10 ounce cans Rotel tomatoes with green chilis (well drained)
• 1 egg
• 2 cups crushed tortilla chips or corn chips divided (I used tostado chips)

Topping for Mexican meatloaf:

• 1/2 cup salsa
• 1/2 cup crushed tortilla chips
• 1/2 cup shredded Mexican cheese I used a Finely Shredded Fiesta Blend that is a combination of Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese that came from Walmart

Instructions

• Mix together in a large mixing bowl the ground beef with the minced garlic, cilantro, pepper, salt, hot sauce and taco seasoning.
• Fold in the onions, peppers, corn, drained tomatoes, egg and 1 1/2 cups of the crushed tortilla chips.
• Read more please visit : thesouthernladycooks.com

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