Thursday, August 25, 2011

Red Chili Enchilada Meat Loaf

1 egg, lightly beaten
1/2 cup finely chopped onion
1/4 cup salsa
2 Tablespoons chili powder
3 cloves garlic, minced
1/2 teaspoon salt
1 pound ground beef
1 8.5oz package corn muffin mix
2 ounces sharp cheddar cheese, sliced
salsa (optional)
tortilla strips, fried (optional)

1. Preheat oven to 350 degrees. In a large bowl combine egg, onion, sasla, chili powder, garlic, and salt; add meat; mix well. Shape into a ball. Place mixture in a 9-inch pie plate; push to flatted all the way out to the sides of the dish.
2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat in pie plate. Bake 50 minutes or until an instant-read thermometer inserted into side of meat loaf registers 160 degrees. Remove from oven. Halve cheese slices and arrange on top of corn muffin mixture. Cover loosely; let stand 10 minutes before serving. If desired, serve with additional salsa and fried corn tortilla strips.

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