Deep Dish Mexican Meatloaf
Deep-Dish Mexican Meat Loaf Pie
1 1/4 lb. ground beef (90% lean)
1 cup finely crushed tortilla chips
1 envelope onion soup mix
3/4 cup bottled taco sauce
2 eggs, lightly beaten (divided)
1 8.8 oz. pouch cooked Spanish-style rice (Uncle Ben’s ready rice)
1 15.5 oz. can golden hominy rinsed & drained(OK, I used canned whole corn instead)
1 14.5 oz. can diced tomatoes with green chilies, drained (Rotel is great!)
1 cup shredded pepper Jack cheese (4 oz.)
1 medium fresh Anaheim pepper, seeded & chopped
1/4 cup chopped fresh cilantro (optional, I didn’t add it)
Tortilla chips on the side
1. Preheat oven to 350*. Combine beef, crushed chips, soup mix, 1/2 cup of taco sauce, one lightly beaten egg, and 1/2 tsp. black pepper. Press into bottom & sides of 10-inch deep dish pie plate.
2. Heat rice according to directions. In bowl combine rice, hominy (or corn), tomatoes, cheese, Anaheim pepper, cilantro & the remaining 1/4 cup taco sauce & egg. Spoon into meat shell. Place on a baking sheet. Cover loosely with foil.
3. Bake 40 minutes. Remove foil, bake 20 minutes or until an instant-read thermometer registers 160* F. Cool 15 min. Top with chips, jalapeno & cilantro. Makes 6 servings.
Recipe courtesy of SouthernHospitalityblog.com
A nice green salad would make a perfect side for this dish.